In a mixing bowl, add flour, baking powder, sugar, and salt. Whisk together and set aside.
In another mixing bowl, whisk together egg, milk, and vanilla extract.
Add dry ingredients slowly into wet ingredients. Stir until well combined.
Place a pan over the stove on medium heat. Pour in oil until about an inch deep. Attach the candy thermometer on the side of the pan, making sure that the tip doesn't touch the bottom of the pan.
Pour batter into a measuring cup up to the 2/3 mark. When the oil is almost at 375 degrees, pour the batter in the measuring cup into a funnel, using one finger to plug the bottom of the funnel.
Once the oil reaches 375 degrees, pour batter from funnel into the hot oil in a circular eight motion. Make sure to fill the area of the pan and close any gaps. Use your finger to close the funnel when done.
Cook for about 1 -2 minutes or until golden brown. Then use tongs to flip the funnel cake. When the funnel cake is golden brown, it will make it crunchy.
Cook other side for 1 -2 minutes or until golden brown. Then remove from pan and onto a plate with paper towels to drain excess oil.
The batter makes 3 funnel cakes. Repeat until all funnel cakes are done.
Dust the top of each funnel cake with powdered sugar. Top with whipped cream and fresh berries (optional).
When heating the oil, leave the thermometer in the pan during cooking. When it reaches 375 degrees, you might have to lower the temperature if the oil heats up too fast and keeps getting hotter and past 400 degrees. You'll have to figure out what setting on your stove works for you to keep a constant 375 degrees.If the batter pours too slowly, then it may be too thick. Add more milk, a little at a time, to thin it out. It should pour out of the funnel quickly.If you don't have a funnel, use a measuring cup.Make sure the funnel cake is a golden brown so that it will be crunchy.
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