Vegan Funnelcake

Picture and Recipe from: http://www.flickr.com/photos/99055476@N00/181225824/

“1 1/3 cups flour
1/4 tsp salt
1/2 tsp baking soda
2 1/2 Tbsp sugar
3/4 tsp baking powder
Ener-G Egg Replacer equal to 1 egg
1 1/3 cups soy milk (or whatever kind you have)
1 tsp vanilla
oil, for frying

Mix up egg replacer, add soy milk and vanilla. In separate bowl, combine all dry ingredients. Add wet ingredients and mix. You should have a batter about the same consistancy as pancake batter so it will flow easily through the funnel.

Fill 8″ skillet with 1″ oil and heat to 375 degrees. A smaller electric skillet works great for this – keeps the temp. even but whatever you have will work fine.

Cover funnel hole with finger and fill with about 1/4 cup of batter. Hold funnel over skillet and remove finger, moving the funnel around back and forth or in a spiral – you want the batter to stick together so don’t spread it out too much or you won’t be able to flip it in one piece.

Fry 1-2 minutes on each side, turning with tongs, until golden brown. Remove from oil and drain on paper towels. Sprinkle with powdered sugar or cinnamon sugar. Serve hot! “

 

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