Step 1

Heat oil in a wide pan or Dutch oven to 375 degrees, medium/low heat. Make sure not to use too high a heat! If the heat is too high when you pour in your batter, it will cook too quickly and become very crunchy all the way through. Medium heat allows you to get a crunchy, golden brown outside with a soft, fluffy center!

Step 2

Mix together the flour, sugar, baking powder, cinnamon, and salt.  Set aside.

Step 3

In a separate bowl, beat together the milk and eggs. Pour this mixture into your flour mixture and combine thoroughly. The batter should be thick but still pourable.

Step 4

Use a clean squeezable condiment bottle with the spout cut down to create a larger opening or a funnel with a ½ inch opening.  Fill your bottle with batter or pour about a cup of batter into your funnel (while holding the funnel closed with a finger).

Step 5

Hold the bottle or funnel directly over the middle of hot oil.  Squeeze the bottle or remove your finger from the hole, and move it in a circular motion, to spiral the dough as it goes into the pan.  You want to make a (messy) spiral that is about the size of a small-sized plate or a large dinner plate, depending on how big you would like to make them.  As you are making your funnel cakes, your batter may thicken as it sits, just add a splash of milk and stir in before refilling your bottle/funnel for the next batch.

Step 6

Fry until golden brown, flip with tongs, and allow the other side to cook.  It should take about 2 minutes per side.

Step 7

Remove the funnel cake to paper towels.

Step 8

Continue until you have used all of the batters.

Step 9

Serve with powdered sugar sifted over the top if you like. Best served warm.