2 cups flour

1 t. baking powder

¼ t. salt

¼ cup sugar

2 eggs

1½ cups milk

Oil for frying (like vegetable, peanut or canola oil)

1 cup powdered sugar for topping

In a bowl, combine the dry ingredients. In another bowl, combine the eggs and milk. Slowly stir the dry ingredients into the wet ingredients until smooth. Heat ½-inch of oil in a heavy skillet or large saucepan for 2-4 minutes until it is ready for frying, about 375 F. Pour ½ cup of the batter into a squeeze bottle or a plastic baggie with one corner cut off. Drizzle the batter into the hot oil in a back-and-forth pattern. Fry each side of the funnel cake until golden brown, turning once. Drain on a paper towel and dust with powdered sugar. Repeat the process until all the batter is used.

Recipe courtesy of Glenda Ferguson, Paoli, Indiana