Instructions: Fill a deep pan with oil, filling it no more than halfway, but at least 2 inches deep. Heat oil to 375 degrees. While oil is heating, beat milk and eggs together in medium bowl. Add vanilla extract and scrape in vanilla bean seeds.

Add flour, sugar, baking soda, baking powder and salt, and stir until smooth.

Transfer batter to a pastry bag with a No. 3 tip and pipe directly into the heated oil. It is very important that the tip does not touch the oil because the batter will cook inside the tip, and then it will be impossible to pipe the funnel cake. Keep the tip about 1 inch from the oil and make slow circular motions with the bag. There is no proper way to do this; just have fun making shapes with the batter. Do not crowd the pan. If using a 12 inch pan, cook 1 funnel cake at a time. If using an 18 inch pan, cook two at a time. Remember, they will spread a bit. It will take about 1 minute for them to cook on first side. Then, flip them over and cook for 30 seconds on the other side. Take out and drain on paper towels. Sprinkle powdered sugar generously over the funnel cakes and serve immediately.

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