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1
Sift the flour, baking powder, baking soda and salt into a large bowl.
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2
In a smaller bowl, whisk the egg with the granulated sugar until pale.
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3
Whisk the milk into the egg mixture, then gently fold into the flour mixture.
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4
It should be a bit thicker than pancake batter but thin enough to pour.
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5
Add up to 3 tablespoons milk to loosen the batter, if needed.
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6
Heat about 2 inches of canola oil in a large high-sided skillet or pot over medium-high heat until a deep-fry thermometer registers 375.
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7
Meanwhile, mix the confectioners' sugar and cinnamon in a small bowl.
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8
Hold a funnel in one hand with your finger plugging the hole at the bottom.
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9
Pour 1 cup batter into the funnel.
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10
Hold the funnel over the hot oil and remove your finger from the hole, letting the batter drop in a spiral pattern all over the surface of the oil.
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11
It will look like lots of individual pieces at first, but as you continue to add batter, the pieces will fuse together.
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12
Cook until the batter floats and the underside is golden brown, about 30 seconds.
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13
Flip with tongs and cook until golden brown on the other side, about 30 more seconds.
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14
Transfer to a paper-towel-lined plate and repeat to make 5 more funnel cakes.
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15
Dust with the cinnamon-sugar and serve with whipped cream and/or fruit sauce, if desired.
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16
Photograph by Kana Okada
