Funnel cakes are a long standing festival or fair food, which can be easily enjoyed at home with a bit of batter and the use of some hot oil. A simple batter is drizzled into oil, forming an attractive and tasty snack.
|1 Tbsp||baking powder|
|Oil for frying|
Special Equipment Required
Funnel, pastry bag or zip close bag
Sift or whisk together dry ingredients. In a large bowl beat eggs, add sugar and milk, mixing well. Add dry ingredients to the egg mixture and beat until smooth.
Choose a method of dispensing the batter- a piping bag, or funnel can be used, if you don’t have either available, a plastic zip-closure bag can be used- fill with batter and trim a bottom corner of the bag to dispense. If using the funnel, you will need use a finger to plug the funnel when not in use, or only add enough batter for one cake at a time. If using the plastic bag use a clothes pin or binder clip to seal the bag when not dispensing batter.
Fill a heavy pan with deep sides or pot with oil to a depth of 1 to 1½ inches. Heat the oil to 375º F. Pipe batter into oil, creating a lattice or looped designs. Cook until brown, flipping once. Remove promptly and drain on paper towels or a cooling rack.
Tips & Tricks
Topping options include: powdered sugar, brown sugar, honey, fruit, cinnamon, nutmeg, whipped cream or ice cream, chocolate or fudge sauces.
Significant quantities of hot oil are involved in this recipe. Be careful, especially if using oil over open flame.