Break the texture of the eggs. Add milk, sugars, flour and salt. Mix until smooth.
Pour the dough into a cleaned ketchup bottle, which, when squeezed, will form a spaghetti-thick strip. You can also use a plastic bag with a hole in the corner to extrude the dough.
Heat the oil in a pan. Keep the lid close, as overheated oil can catch fire.
Place a tall can in the fat as a mould, from which you have removed not only the lid but also the bottom. Extrude the dough crosswise inside the tin.
When the dough has set, carefully remove the tin. Move the mould to another part of the pan and extrude a new drop bread.
Cook the cakes until brown on both sides. For example, use a slotted ladle to lift the cooked cakes onto the rack to drain.
Decorate the cooled cakes with icing sugar.
While they might seem intimidating, funnel cakes are really easy to make! Once the batter is whipped together and the oil is heated, the cakes cook in a matter of minutes.
Store in a dry place and enjoy with lemon mead “sima”!