• Heat the oil in a deep, heavy pot. Use a  pot clip to suspend the probe of a ChefAlarm in the oil without touching the sides or bottom of the pot. Set the high-temp alarm for 375°F (191°C). 
• Whisk the eggs and milk together in a large bowl. In a separate bowl, combine the dry ingredients. 
• Add the dry ingredients to the wet ingredients and stir to combine. Continue stirring until the batter is smooth. 

 

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• Once the batter is mixed and the oil is hot, make the first cake by putting one finger over the hole in a funnel, then scoop a ladleful (about 1/2–3/4 cup) of batter into the funnel.
• Holding the funnel close to the surface of the oil, remove your finger from the hole and allow the batter to run into the oil. Move the funnel around try to create a base on which to continue pouring. This part is tricky to grasp, but one or two tries should teach you how it works. You want a tangled raft/nest-like cake. There will be lots of little floaty bits that don’t adhere to the central cake. 

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• When the bottom side is golden brown, use a slotted spoon or wire spider and a fork to flip the cake over and finish on the second side. The ChefAlarm will be monitoring the oil temp during the whole process. Adjust the heat as necessary to try to maintain a temperature that doesn’t go below 350°F (177°C) the temp will drop when you add batter to the oil) or above 375°F (191°C).

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• Once the cake is golden brown and delicious, remove it from the oil and place it on a rack or some paper towels to drain and cool slightly. You can start frying a second cake then dress the one you just removed from the oil. Continue until all the batter is gone. 

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• Dust the funnel cake with powdered sugar while it is still hot, top with additional toppings as desired, and enjoy!