Sunday, June 19, 2011

Funnel Cakes

Father's Day in our house was celebrated with surf n' turf.  I prepared lobster tails, while Jay prepared the steaks.  After dinner, I wanted to make something special for dessert.  I thought an appropriate summer time treat was funnel cakes.

We have enjoyed funnel cakes in our home for years.  Most people treat themselves to this sweet dough at a fair or carnival.  In all honesty it is so simple and inexpensive to make , there is no reason not to enjoy them more often at home.

If you have the ingredients to make pancakes or waffles, you can make funnel cakes.  As for the toppings, anything goes.  We use cinnamon sugar, powder sugar, fresh berries, whipped cream, or chocolate syrup.  Anything you top an ice cream sundae with, you can top a funnel cake.  Go ahead and gives these a try.  The only problem is, your family will beg for you to make them all the time :o)

Linking to these parties.
recipe (makes approximately 5 cakes)

1 1/4 C. unsifted flour
2 T. sugar
1 tsp. baking soda
3/4 tsp. baking powder
1/4 tsp. salt
1 egg
3/4 C. milk (I used skim)

Vegetable oil for frying. The amount you use depends on the depth of the pan.  I used a 1 1/2 qt. pan and filled it about 2 inches high, approximately 1 1/2 C. oil.

In a large bowl, preferably one with a pour spout, combine all the ingredients.  Mix well. If your bowl does not have a pour spout, you can transfer the batter to a large squeeze bottle.

In a medium stock pot, fill with about 2 to 3 inches of vegetable oil. Heat over medium heat, until you reach 350 degrees.  If you don't have a thermometer, drop a teaspoon of batter into the oil, if it bubbles up immediately, the oil is hot enough.

Once the oil is hot, in a circular motion, drizzle the batter.  Then change directions and pour back and forth.  This creates the funnel cake pattern, with some holes in it.  Fry in the oil until golden brown (about 2 minutes), then flip over with tongs or large metal spoon.  Cook on the other side another minute or two. 

Remove from oil and drain on paper towels.  Top immediately with sugars, fruit, or syrups.  Serve warm.

Use a small sauce pot, the size of the pan determines the size of the cake

Mine topped with berries

Jay's topped with a lot of sugar!

Adam being patient, while I take pictures for the blog :o)

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