Funnel Cakes

Directions

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   Beat
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   eggs;
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   add
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   sugar
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   and
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   milk.
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   Sift
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   2 cups of the flour,
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   salt
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    and
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    baking powder together. Add to milk and egg mixture;
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    beat
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    batter (with beater, blender or food processor) until smooth,
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    adding
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    only
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    as
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    much
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    of the other 1 to 2 cups flour as
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    needed.
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    Batter should be thin enough to go through a funnel, but
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    not too runny.
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    Heat oil to 375° in an 8 or 9-inch skillet about
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    3/4 inch deep.
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    It is important to have and keep the oil hot.
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    Pour about 1/4 cup batter into funnel.
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    Swirl and crisscross batter in oil in lace like pattern, keeping finger over
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    bottom
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    of
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    funnel until ready to drizzle batter into hot oil.
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    Let
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    cake
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    brown on one side, turn and brown on the other side; it
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    takes 1 minute or less to bake.
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    Lift from oil, place on plate and sprinkle with 10x sugar (or syrup, molasses, jelly or jam).
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    Yield
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    6 to 8 funnel cakes. The frying can become an art, since
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    all sorts
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    of
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    shapes
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    can be made with twists and turns of the funnel.