As you might have figured out by now I love anything in the sugar-coated or deep-fried categories.  Blessedly, this recipe fits into both, so it’s doubly wonderful.  Even better, this recipe has three great advantages:

• there’s hardly any clean-up thanks to the cheater’s ziptop bag method
• the children can mix it up themselves (also thanks to the baggie)
• funnel cakes are delicious, and even yummier when they don’t cost $6 at the fair

Easy-Peasy Funnel Cakes

• 1 egg
• 3/4 cup milk
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups vegetable oil
• 2 tablespoons confectioners’ sugar

Heat the oil in a heavy skillet or saucepan.  I like to use a because it’s smaller (less oil) and contains the splatters a bit better than an open skillet.  Make sure to turn the handle inward and keep the kids away from the stove and the oil–you want to get it really hot (around 360 degrees) so that it cooks the batter very quickly and doesn’t make a greasy funnel cake.

Combine egg, milk, flour, baking powder, and salt in a quart-sized ziptop bag.  Zip it shut (double-check!) and let your child mix it well with his or her hands.  The fun part…action shot!

Once your oil is hot (a drop of batter immediately gets bubbly and starts to cook, but the oil isn’t smoking; you can also use a frying or instant-read thermometer for this) cut about 1/2 inch off one corner of the bag.  Drizzle the batter around and around the pan and into the oil.  Don’t try to take a picture of yourself doing this!

Let cook for about 30-45 seconds, then flip.  I use a slotted spoon like this one:

See how toasty and brown it’s getting?  That means it’s just about done.  Take it out and let it cool for a minute on a paper towel, then serve it up with a bit of powdered sugar.  If you’re feeling especially wild it’s delicious with sliced strawberries and whipped cream…and you didn’t even have to go to the fair