Mini Funnel Cakes

1. 1

   Fill a 12- to 14-inch cast-iron skillet halfway with canola oil. Heat oil over medium-high to 375u00b0F, and maintain temperature throughout frying.

2. 2

   Whisk together flour, sugar, baking powder, and salt in a medium bowl. Whisk together milk, vanilla, and eggs in a small bowl. Add milk mixture to flour mixture, and whisk until well combined. (A few small lumps are okay.) Pour batter into a large squeeze bottle with a 1/4-inch opening or a wet measuring cup with a spout.

3. 3

   Hold bottle 1 to 2 inches above hot oil, and squeeze about 1/4 cup batter into oil in a circular motion, crossing over lines to create a 4-inch cake. Repeat process twice, to make 3 cakes. Fry cakes until golden brown, about 2 minutes per side. (Fry no more than 3 funnel cakes at a time to help control oil temperature.) Drain cakes on paper towels. Repeat process with remaining batter to make 14 cakes, making sure oil returns to 375u00b0F between batches. Sprinkle with powdered sugar before serving.

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