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1
In a heavy cast iron pan or in a deep fryer, heat the oil to 375Au00b0F.
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2
In a bowl, combine eggs, milk, potato flakes (if using) and vanilla, whisking until foamy.
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3
In another bowl, sift flour, baking powder, mace and salt. Sifting helps improve the texture and lightness of funnel cakes and is a step that shouldn't be skipped!
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4
Stir brown sugar into the sifted flour mixture until no streaks remain.
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5
Stir the dry ingredients into the egg mixture, then beat on medium speed until the batter is smooth and no lumps remain. (Lumps may clog up the funnel).
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6
Adjust the consistency of the batter - if it pours too easily and is too thin, add a tablespoon more of flour (at a time) until the batter thickens; if the batter is too thick and doesn't pour easily, thin it with a tablespoon or so of milk until it pours easily. Batter should have the consistency of heavy pancake batter.
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7
You'll need a large funnel with an opening about the size of your index finger. Silicone funnels are convenient to use because you can pinch them shut, or use a funnel cake funnel made specifically for the purpose, or any funnel will do, if you are able to hold your finger over the bottom to keep the batter from flowing.
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8
When the oil is at the right temperature, fill the funnel with batter (use a small amount at first until you get the hang of it), then remove your finger and drop batter into the hot oil, forming swirls and squiggles in a criss-cross fashion, moving constantly (from the outside in works well).
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9
Fry funnel cakes for about 3 minutes, then turn over with a slotted spoon and fry until the both sides are golden.
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10
Remove using a slotted spoon to paper towels to drain.
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11
Combine confectioners' sugar with cinnamon and sprinkle over the still warm funnel cakes using a shaker or put the cinnamon sugar into a clean brown paper bag and toss the funnel cakes in the bag to coat.
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12
Serve warm. Makes eight 8-in. cakes.
