In a medium bowl, beat eggs and stir in milk until well combined.

Add flour mixture to egg mixture and whisk together until smooth.

Heat vegetable oil in a deep, heavy bottomed pan (cast iron works well).

When oil is very hot (about 375°F) pour the batter through the funnel to form a steady stream; fry about 3 minutes or until golden brown, turning once, then for another minute or until equally browned on both sides. Remove using a slotted spoon to paper towels to drain. Sprinkle with powdered sugar, cinnamon sugar or for Halloween treats, drizzle with orange icing. Serve accompanied with syrup, if desired.

Tip: Fry the funnel cakes in batches (about 4). It helps to use a frying thermometer, but if you don't have one, test the oil temperature by cutting a 1 inch square piece of bread and dropping it into the hot oil. It should brown in 1 minute; if it browns more quickly, turn the heat down. If it takes longer than 1 minute to brown, turn the temperature up very slightly and try this test again in 5 minutes.

An easy method of dusting the cakes: toss into clean brown paper bags into which has been added a few tablespoons of sugar, then shake to coat. Small lunch bags are great for individual servings and for Halloween treats.

Submitted by: CM