[Sca-cooks] Funnel cakes

[Sarah Fitzpatrick]

These things are cooked in a pot of oil with no basket. You put the batter
into a funnel.  Hold your finger over the end of the spout and let some
dough drop into the hot oil. They fall into flatish curls. When you have
enough, a couple of circles, put your finger back over the end to stop the
flow. Pick them up with tongs or a fork.
They do make specific pouring things now. A syrup pitcher might work.
Sarah