Funnel Cakes

Ingredients:
(makes 4-5 eight inch cakes)

1 cup whole milk
2 tablespoons unsalted butter, melted and cooled slightly
1 teaspoon pure vanilla extract
1 large egg
1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
Vegetable or safflower oil, for frying
Confectioners' sugar, for dusting

1. In a liquid measuring cup, whisk together the milk, butter, vanilla, and egg. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Whisk the milk mixture into the flour mixture until the two are completely combined.
2. Fill a Ziplock bag with the batter and close.
3. Heat the oil in a medium pot filled with oil about 2 inches. (if candy thermometer available heat to 375 degrees.) Cover a large dish or baking sheet with paper towels.
4. Once the oil gets hot, cut the tip of one of the corners of the Ziplock bag, hold the bag over the oil and let the batter come out in a steady stream, swirling the bag to create a rough circle, overlapping as necessary. Immediately fold the tip of the bag up to stop the flow of the batter and set it into a glass for the next one.
5. Fry the cake until puffed and golden brown on one side, about 1 minute. Flip the cake and cook until the other side is golden, another minute or less. Transfer the cake to the prepared sheet to drain, then repeat with the remaining batter.
6. Transfer the cooked cakes to a serving plate and dust liberally with confectioners’ sugar. Serve hot.