Beat egg; add pumpkin, milk and stir until smooth.
Sift dry ingredients, and
add to the egg mixture. Mix until the batter is smooth and not too thick. If batter
is too thick for funnel, add small amounts of milk for desired consistency. The
funnel should have an opening of at least 1/2 inch and be able to hold about 1/2
Put your finger over the bottom and add about a cup of batter. Remove
your finger and allow the batter to pour into the center of the oil. Be careful,
the oil may splash! Gradually swirl the batter outward in a circular motion, or
crisscross back and forth to make a cake about 7 or 8 inches round. Check it with
tongs and turn it when the bottom becomes golden brown.
When both sides are done, remove with tongs and let it drain on a paper towel.
Sift confectioners' sugar over each funnel cake.
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