3/4 cup milk
1 cup plus
2 Tbsp. all-purpose flour
1-tsp. baking powder
1 tsp. almond extract
1/8 tsp. salt
1 large egg
2 Tbsp. confectioners’ sugar
About 30 minutes before serving:
1. In 12-inch skillet over medium heat, heat 3/4 inch salad oil to 325 degrees on deep-fat thermometer (or heat oil in electric skillet set at 325 degrees). Meanwhile, in bowl, with fork, mix flour with next 5 ingredients.
2. Holding a narrow-spouted funnel* (1/2 inch spout), close spout with finger; pour 1/4 cup batter into funnel. Over hot oil, carefully remove finger to let batter run out in a stream, while making a spiral about 6 inches in diameter.
3. Fry 3 to 5 minutes until golden, turning once with tongs. Drain on paper towels. Keep warm. Repeat with remaining batter, stirring well before pouring.
4. Sprinkle funnel cakes lightly with confectioners’ sugar. Serve warm. Makes 7 funnel cakes.