1. Funnel Cakes 2. Classic Funnel Cakes 3. Ingredients: 2 eggs 1 1/2 cups milk 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 2 tablespoons white sugar 1 teaspoon vanilla extract Vegetable oil for frying Powdered sugar for dusting Directions: Prepare the Batter: In a large mixing bowl, beat the eggs, then add the milk and vanilla extract, whisking until well combined. In a separate bowl, sift together the flour, baking powder, salt, and sugar. Gradually add the dry ingredients to the wet ingredients, whisking until the batter is smooth and free of lumps. Heat the Oil: In a deep fryer or large, heavy-bottomed skillet, heat about 1 inch of vegetable oil to 375°F (190°C). The oil should be hot enough that a drop of batter sizzles and rises to the surface immediately. Fry the Funnel Cakes: Using a funnel, squeeze bottle, or a piping bag, drizzle the batter in a circular, lattice pattern into the hot oil. Fry each side until golden brown, about 1 to 2 minutes per side. Use tongs to carefully flip the funnel cake to ensure even cooking. Drain and Dust: Remove the funnel cakes from the oil and drain on paper towels. While still warm, dust generously with powdered sugar. Serve: Funnel cakes are best served immediately while they’re warm and crispy. Enjoy them plain or with toppings like fresh fruit, chocolate sauce, or whipped cream.