Nutty Funnel Cakes

Served warm and sprinkled with powdered sugar, these have the best flavor! Adapted from Southern Living magazine.

• Ready In: 8 mins
• Yields: 1 dozen

Ingredients

• 3⁄4 cup  sifted powdered sugar
• 1  teaspoon ground cinnamon
• 2⁄3 cup pecan pieces (or try walnut)
• 2 1⁄2 cups self-rising flour
• 1⁄4 cup sugar
• 1 2⁄3 cups milk
• 2  eggs
• 1  teaspoon vanilla extract (or almond)
•  vegetable oil (for frying)

Directions

1. Combine powdered sugar and cinnamon; set aside.
2. Using a food processor, place knife blade in bowl. Add nuts; process until finely chopped. Add flour and next 4 ingredients; cover with lid, and process 30 seconds, or until mixture is smooth.
3. Pour oil to depth of 1/2 inch in a large skillet. Heat to 375*F. over medium-high heat. Cover the bottom of opening of funnel with your finger.(A funnel with a 3/8" opening works best.)Pour 1/4 cup batter into funnel; hold funnel over skillet. Remove your finger from funnel end to release batter into hot oil, moving funnel in a slow circle so batter forms a spiral.
4. Fry each funnel cake 1 minute or until the edges are golden brown; turn and fry until golden. Drain on paper towels. Repeat with remaining batter. Sprinkle powdered sugar mixture over warm funnel cakes using a sieve or shaker. Serve immediately. Enjoy!