Step 1

In a large bowl, beat the eggs. Add the milk, water and vanilla until everything is well blended. In another bowl, whisk together the flour, sugar, baking powder and salt. Beat the flour mixture into the egg mixture until the batter is smooth. Editor’s Tip: Funnel cake batter is similar to pancake batter, so stop mixing when you’ve reached the same batter consistency.

Step 2

In a deep cast-iron or electric skillet, heat the oil to 375°. Cover the bottom of a funnel spout with your finger. Ladle 1/2 cup batter into the funnel. Holding the funnel several inches above the oil, release your finger, and move the funnel in a spiral motion until all the batter is released, scraping the funnel with a rubber spatula if needed. Fry the funnel cake until it’s golden brown, two minutes on each side. Drain the funnel cake on a paper towel-lined plate. Repeat process with remaining batter. Dust the funnel cakes with confectioners' sugar, and serve warm. Editor’s Tip: Use a candy thermometer to keep an eye on (and maintain) your oil’s heat.