Yield: 4 8-inch funnel cakes
*8 inch skillet, candy thermometer, large Ziploc bag or squeeze bottle, cooling rack lined with paper towels
The How To:
In a medium mixing bowl, whisk together the egg, brown sugar, water, milk, and vanilla extract. Sprinkle the salt, cinnamon, and baking powder over the wet ingredients, whisk until combined. Sprinkle the flour and sprinkles over the batter, whisk just until combined.
Heat the shortening or vegetable oil over medium-high heat, until a candy thermometer reads 365 degrees F. It should be about one inch deep.
Ladle the batter into your squeeze bottle or plastic bag. Squeeze the batter out in thin streams, all over the pan. This does not need to be pretty - you're looking for a maze of batter. Fry for about a minute and a half on the first side, until golden. Flip over using tongs, then fry for 1 more minute on the other side. Transfer the funnel cake to your prepared cooling rack to drain. Repeat with remaining batter - you should end up with four 8-inch funnel cakes.
Once you're finished frying all of the cakes, shower them very liberally with the powdered sugar. Top with the leftover sprinkles. Pretend you're 5.
*Eat immediately, these don't keep
Total cook time: 25 minutes
Shortening/Vegetable Oil: For frying (about 2 cups)
Egg (Large): 1
Light Brown Sugar: 2 tablespoons
Water: 1/2 cup
Whole Milk: 1/2 cup
Vanilla Extract: 1/2 teaspoon
Kosher Salt: 1/4 teaspoon
Baking Powder: 1 1/2 teaspoons
Cinnamon: 1/4 teaspoon
Flour: 1 1/2 cups
Sprinkles: 2 tablespoons + more for sprinkling
Powdered Sugar: 1/2 cup, for coating
A Few Notes:
I strongly recommend using Crisco/shortening for frying.
Use rainbow jimmies for this recipe - not nonpareils.