Whole Wheat Funnel Cake

*Whole Wheat Flour, 1.25 cup
Egg, fresh, 1 large
Milk, 1%, 1 cup
Granulated Sugar, 6 tsp
Salt, .25 tsp
Vegetable Oil or Canola Oil, 1 tbsp
Powdered Sugar, 1 tbsp, unsifted

2 cups of Vegetable OIl for cooking

Put the 2 cups of vegetable or canola oil in a deep pot that allows it to be full up to 2inches from the bottom. While heating the oil on medium to high heat, prepare the funnel cake batter. In one bowl mix the egg and milk. In a seperate bowl mix the whole wheat flour, sugar, and salt. Take the dry mix and pour it into the wet mix in small portions until mixture is complete. **if the mixture is too thick, add a little more milk until the mixture is smooth. Using a gallon sized freezer bag, pour in the batter into one corner of the bag, then snip a tiny hole into the corner. By this time the oil should be hot enough. (you can test the oil by putting a tiny pinch of flour into the oil, if it bubbles its ready or you can insert a wooden spoon into the oil and if it has tiny bubbles around it...READY) Now you can take the batter with the tiny hole and begin to squeeze the batter into the oil swirling it around to make the design of the funnel cake. You can choose the size, but be sure to flip the funnel cake over after 1minute. Then let it cook on the other side for 1minute and take it out using tongs and let cool on wire rack. Sprinkle with powdered sugar, fat free whip cream, or fruit. ENJOY!!!!

Serving Size: 5 servings

Number of Servings: 5

Recipe submitted by SparkPeople user YESICAN310.