Heat the oil into a deep skillet, at least 8 inches in diameter, to 360-375 degrees.

While the oil heats, add the flour, baking powder, and salt to a mixing bowl and whisk together.

Add the eggs, milk, and vanilla to a blender. Pulse a few times to combine.

Add in the sugar. Pulse a few more times to combine.

Add the flour mixture in 1/2 cup at a time, pulsing after each addition to combine.

If using a funnel, plug the hole at the bottom with your finger. Pour the desired amount of batter into the funnel. Over the hot oil, remove you finger and using a circular motion to make 4 to 6 inch circle with the batter, and then cross over the circle to make a spiral pattern.

If using a freezer bag, Pour the batter into a zipper freezer bag. Cut off the corner and pipe some batter into the hot oil using a circular motion to make 4 to 6 inch circle, and then cross over the circle to make a spiral pattern.

Cook until under side of funnel cake is golden brown. Carefully flip the cake over to cook the bottom side until golden. Remove from the oil and drain on plate lined with paper towels.

Serve warm and dust generously with powdered sugar. Top with desired toppings. Makes 4-6 funnel cakes.