Pour the oil into a medium sized pan to a depth of 1.5 inches. Bring the oil up to about 350°F / 175°C while you're making the batter.
Using a stick (immersion) blender, pulse the flower petals into the milk until only tiny bits are visible. Please note that you should only use the petals and not the stem, leaves, or centre of the flower. Next, mix the egg and honey in and blend well. Add the dry ingredients in and mix well so that no lumps, bumps, or dry bits are visible.
heck that the oil is at 350°F / 175°C with a Kitchen Thermometer. Take a funnel into your hand and with your finger pressed over the opening, fill it up with a ladle full of batter. Bring the funnel over the pan and move your finger so that the batter flows out and into the hot oil. Move the batter around in an area the same size you'd like your cakes and then close the funnel with your finger and set it aside when you have enough batter bubbling away.
Allow the batter to fry until the edges are golden brown, then flip it over and let the other side cook until brown. Remove the cake from the pan and set it on a paper towel to drain and cool for a minute.
Once slightly cooled, drizzle the funnel cake with honey and then dust it with powdered sugar. Calendula petals, dried or fresh, will add extra flavour and interest. Serve immediately.