for 16 pieces

Batter

150 g	white flour
¼ tsp	baking powder
2 tbsp	sugar
1 ½ dl	milk
20 g	butter, melted
2	egg yolks
2 tbsp	grappa
2	egg whites
1 pinch	salt

To deep-fry

oil, for deep-frying

Serve

2 tbsp

icing sugar

How it's done

Batter

Mix the flour, baking powder and sugar in a bowl, make a well in the middle. Add the milk, butter and egg yolks, beat with a whisk until the batter is smooth, add the grappa, mix. Beat the egg whites with the salt until stiff, carefully fold into the mixture using a rubber spatula.

To deep-fry

Fill a pot to ⅓ with oil and heat it to approx. 170 °C. Transfer the batter to a disposable piping bag, cut off the tip. Hold the batter over the hot oil. Allow the batter to flow into the hot oil in a spiral motion. Deep-fry for approx. 1 min., turn with a slotted spoon, deep-fry for approx. 1 min. until golden. Remove with a slotted spoon, drain on paper towels, keep warm. Repeat these steps with the remainder of the batter.

Serve

Dust the funnel cakes with icing sugar, serve warm.

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