1/4 cup sugar

1 cup milk

2 eggs

Dash of salt

 

Mix all wet ingredients together; add dry ingredients, then whisk until completely mixed.

 

Put about 2-inches of oil in a pan and heat on medium heat.  Test with a drop of  mixture; it should float to the top if the oil is hot enough.

 

Use a large plastic bottle with a squirt top on it.  (Jackie cuts the squirt top larger than it is so that you can squeeze the mixture out and store the remaining in the refrigerator in the same bottle.)

 

While you are pouring the mixture in the hot oil, move the bottle around in a pattern overlapping the mixture as you do this.  Fry the funnel cake for about three minutes, or until it starts to brown; flip it over and brown the other side.  Remove from pan and put on a paper plate (this helps if it has too much oil on it).  Sprinkle with powdered sugar and ENJOY!