Homemade Funnel Cake Sprinkles

INGREDIENTS:

• 1 egg

• 3/4 cup milk

• 1/4 tsp. salt

• 1/2 tsp. baking powder

• 1 cup flour

• Oil for frying

• Powdered sugar, to taste

DIRECTIONS:

1. Combine the egg, milk, salt, baking powder and flour in a mixing bowl and mix until combined.

2. Pour the batter into a plastic gallon-size bag and snip a tiny hole in one of the bottom corners with a pair of scissors. It’s best to make this hole as small as you can—maybe a millimeter or two in length.

3. Meanwhile, slowly heat oil in a frying pan on medium to high heat—you’ll want the oil to come up to about a 1-inch depth inside the pan.

4. Once the oil is hot, squeeze thin lines or “dots” of batter into the oil. If you move quickly enough over the surface of the oil, the batter will come out in small bursts and separate into sprinkle-like shapes. You’ll get the hang of how much pressure to use as you go. TIP: Hold the cut bag right over the heated oil as you squeeze out the batter to avoid splashing the oil onto your hands.

5. The batter will first sink to the bottom of the pan and then rise to the surface as it cooks. Wait about a minute until the batter starts to brown, and use a pair of tongs to flip or stir the funnel cake sprinkles so that they cook all the way through on both sides.

6. Scoop the cooked sprinkles out of the oil with a slotted spoon and dump them onto a paper towel to drain and dry.

7. Serve them over scoops of ice cream in a bowl with powdered sugar on top!