Funnel Cake

I’ve long held the opinion that you could probably deep-fry dryer lint and make it taste good.  But funnel cake, that favorite of county fairs and carnivals, is absolutely delicious!  Most people sift powdered sugar on top, but you can also use large crystal sugar, fruit topping, or my favorite, vanilla ice cream.  Serve it warm right out of the fryer for the best taste. The only funnel I have is the one I use to change oil in the car, so that will never do.  I load a gallon-size freezer bag with the batter, then cut off a corner to get that ½” worm to come out into the hot oil.  Wonderful!
1	Large egg
2/3 cup	Milk
2 Tbs	Sugar
1-1/4 cup	All-purpose flour
¼ tsp	Salt
1 tsp	Baking powder
Preheat deep fryer to 375°.  In a mixer bowl, beat together milk and egg; then, with mixer running at medium speed, slowly add the other ingredients and continue beating until well mixed and smooth. Load freezer bag with batter, snip off the tip of one corner.Holding the bag over the deep fryer, squeeze the batter into the hot oil in a spiral, crosshatch or web pattern, keeping it to one layer as much as possible. Fry for 2-3 minutes until cake is light golden brown and starting to get crispy.  Drain on paper towels, add toppings, and serve warm.