2 EGGS

1-1/2 C. MILK

1/2 TSP. SALT

1 TSP. BAKING POWDER

2 C. ALL-PURPOSE FLOUR

VEGETABLE OIL FOR FRYING

DIRECTIONS:

MIX ALL INGREDIENTS INTO A SMOOTH BATTER.

HEAT OIL IN DEEP SKILLET.

WHEN THE OIL IS HOT, START FUNNELING THE BATTER

INTO THE OIL.

TO FUNNEL THE BATTER, HOLD ONE FINGER OVER THE TIP

OPENING OF THE FUNNEL WHILE YOU FILL IT WITH BATTER.

POSITION THE FUNNEL OVER THE HEATED OIL.

SLOWLY MOVE YOUR FINGER SO THE BATTER COMES OUT IN

A STEADY STREAM MAKING CIRCULAR AND CRISSCROSS

MOTIONS TO FORM THE FUNNEL CAKE.

REMOVE TO A PAPER TOWEL COVERED PLATE TO DRAIN WHEN

THE FUNNEL CAKE IS LIGHT BROWN ON BOTH SIDES.

SPRINKLE WITH POWDERED SUGAR.