Total Time
22mins
Prep 20 mins
Cook 2 mins

From a recipe carried for quite some time....from an ICS chili pepper magazine! "These lacy, doughnut-like treats, which one makes by pouring batter through a funnel into hot oil, were known as "plow lines"and were served as a snack to field-workers. It's believed that the old moniker may refer to the cake's squiggly lines, which were thought to resemble the reins of a horse -drawn plow. Eleanor Shaner has been running the Viola Miller funnel cake stands---formerly owned byMiller, the supposed creator of today's version of the cakes---since the 1980s. When she started making funnel cakes, Shanner would fry the batter in lard, but she has since switched to peanut oil. On a busy day, the stands can go through as many as 50 buckets of batter.

Ingredients Nutrition

Directions

  1. Sift first 5 ingredients together, whisk wet ingredients together, then add all and blend until batter is smooth.
  2. Pour enough oil into 10" cast iron Dutch Oven to a depth of 3". Heat and maintain heat at 375°F.
  3. Pour batter, through a funnel, quickly moving funnel around in overlapping swirls and crisscrossing the batter in the oil. Fry until batter is until golden brown on both sides. 30-45 seconds per side.
  4. Remove from oil, draining excess oil onto paper towels and then dust with powdered sugar. Serve warm on large napkin!