The urge to be bad overtook me again back on May 16th, after a simple oatmeal dinner. The presence of a pot of mostly clean vegetable oil made it too tempting to throw together an easy batter that slipped nicely into a piping bag, and with the oil heated up on my Paragon induction plate, I fried funnel cakes, to be topped with plain powdered sugar alone or with powdered sugar, cinnamon, and chocolate dipping sauce.
"Classic Funnel Cakes," from Chris Elizondo on JustAPinch.com.
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