Vegetable oil, for frying
3 large eggs
2 cups plus 2 tablespoons whole milk, divided
2 1/2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 cup unsalted butter, melted
1 cup confectioners’ sugar
Purple, green, and gold sanding sugar
In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 350°.
In a large bowl, whisk together eggs and 2 cups milk. In a medium bowl, whisk together flour, granulated sugar, baking powder, and salt. Add flour mixture to milk mixture, and whisk until smooth. Fold in melted butter.
Pour 1/2 cup batter into a funnel with a 1/2-inch opening while covering the opening with a finger. Bring funnel over hot oil, and release your finger to start a stream of batter while moving the funnel in a circular motion to create spiral shapes. Fry until golden brown and slightly puffed, 1 to 3 minutes, turning once. Repeat with remaining batter.
In a small bowl, whisk together confectioners’ sugar and remaining 2 tablespoons milk until smooth. Drizzle over funnel cakes. Sprinkle with sugars, and serve warm.