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Explore Homemade Funnel Cake | Recipe from Lauren Morrill's "Better Than the Best Plan" with 636,729 views, 15,976 likes, and 791 comments. Experience the impact of this video content that has captured audience attention.

How to fry homemade funnel cake, just like the kind from the carnival scene in Lauren Morrill's latest YA novel, "Better Than the Best Plan." BUY IT: https://www.amazon.com/Better-Than-Best-Lauren-Morrill/dp/0374306192 #NotAnAdTechnicallyButWeAreMarriedSo... Come see Lauren and me at her book launch party outside Atlanta on Saturday, June 29, 5 p.m. at Little Shop of Stories, 133 E Court Square, Decatur, Georgia. Makes 4-6 funnel cakes 1 tablespoon butter 1/3 cup sugar 1 egg 1 cup milk 1 teaspoon vanilla extract 1/2 teaspoon salt 2 teaspoons baking powder 1-2 cups flour (I used 1.5) vegetable oil for frying powdered sugar for dusting Melt the butter. Pour in the sugar, crack in the egg, mix to combine. Mix in the milk. Mix in the vanilla, salt, baking powder, and one cup of the flour to start with. Add additional flour until you get a thick but still flowing batter. I usually do 1.5 cups. Be careful not to over-mix. Little lumps are ok, but mix out big lumps that could clog the funnel. Let the batter rest while you heat up the oil. Pour about 3/4 of an inch of neutral oil into a 10-inch skillet and set on high heat. The target frying temperature is 375ºF, but you should get it to about 390º before pouring in the batter, which will lower the temperature. Pour the batter into a funnel while holding the spout closed with your finger. Hold the funnel several inches above the oil, release your finger, and pour in some of the batter while making a tight circle above the center of the pan. Cook until golden on the bottom side, about 30 seconds. Flip with tongs and cook the other side until golden, about 30 seconds. Remove to paper towels to drain. Top with powdered sugar. MY COOKING PHILOSOPHY: I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things — it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce.

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