Up next: Good Eats at the TEOTWAWKI Cafe--Hot Fudge Brownies
Instead of being isolated in our homes and away from our communities, we should be out enjoying county fairs and farmers' markets. And yet, here we are. However, as a hard-core introvert, I have to admit I am thoroughly relishing my life at home. The endless comings and goings of a large, busy family have been replaced by much more time together. The dazzle of the carnival lights is replaced by an unforgettable comet as we also enjoy the myriad of stars above us in peace.
But just because we can't participate in the normal festivities, it doesn't mean we can't indulge in some carnival fare. These funnel cakes couldn't be easier to make, and they can be made with fresh ingredients or long-term food storage without any noticeable difference in taste.
Funnel Cakes
2 eggs, beaten
1 1/2 cups milk
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups cooking oil
Powdered sugar, to taste
Beat eggs in a medium mixing bowl and then add in milk. Sift dry ingredients together, and then beat into egg mixture until smooth. Heat oil to 360 degrees in a deep skillet.
Pour 1/4 cup of batter into a funnel, covering the end with a finger. Remove the finger to release the batter into the oil, making a spiral starting in the center of the pan and working outward. Fry until golden, about three minutes. Flip and fry one more minute.
Drain on a paper towel. Dust with powdered sugar.
2 september 2022
