2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups milk
Mix the ingredients into a smooth batter, and heat some cooking oil in a diip-fryer or skillet. You're ready to begin cooking the funnel cakes when the oil is good and hot.
Start by holding a funnel with one hand, and place a finger over the tip so the batter doesn't come out while you're filling the funnel. Fill the funnel with the batter, then hold the funnel over the heated oil (be careful during this step to prevent any burns) and slowly move your finger away so the batter comes out in a steady stream. Move the funnel in a circular and crisscross direction so that the batter forms a funnel-cake pattern then place your finger back over the tip to stop the flow of batter. NOTE: The batter will enlarge during cooking, so don't overdo it or you'll have a really big funnel cake.
When lightly browned on both sides, carefully lift the cake out of the hot oil with a spatula or two and place on a layer of peper towels to drain.
The final touch is the sweetest---a thorough dusting of powdered sugar, and your funnel cake is ready to be devoured.