Funnel Cakes
My family loves a good funnel cake. Most of the time we shell out the money at a Carnival or theme park to get them, though. A dear friend bought my family a funnel cake kit one Christmas and it is divine. However, it didn't take long to run out of the batter. So I set about trying to find a good recipe and surprised my family one Sunday evening with funnel cakes for dessert.
This one comes from allrecipes.com.
Ingredients:
2 eggs
1 1/2 cups milk
2 cups sifted all-purpose flour
1 tsp. baking powder
1 tsp. salt
2 cups vegetable oil
1/4 cup confectioners' sugar
Directions:
Sift together the flour, baking powder, and salt.
In a large mixing bowl, stir together the eggs and the milk. Add flour mixture to the egg mixture, and beat iwth a mixer until smooth. The consistancy should be thin enough to run through a small kitchen funnel. Test it, and if it is too thick, beat in a little more milk; if too thin, beat in a bit more flour.
In an eight-inch skillet (per the recipe, I didn't measure mine...don't think it matters), heat the oil to 360 degrees.
Put yoru finger over the bottom opening of the funnel, fill the funnel with a generous 1/2 cup of the batter. Hold the funnel close to the surface of the oil, and release the batter into the oil while making a circular motion. Fry until golden brown. Use tongs and wide spatula to turn the cake over carefully. Fry the second side one minute. Drain on paper towels. Sprinkle with sifted confectioners' sugar.
This one comes from allrecipes.com.
Ingredients:
2 eggs
1 1/2 cups milk
2 cups sifted all-purpose flour
1 tsp. baking powder
1 tsp. salt
2 cups vegetable oil
1/4 cup confectioners' sugar
Directions:
Sift together the flour, baking powder, and salt.
In a large mixing bowl, stir together the eggs and the milk. Add flour mixture to the egg mixture, and beat iwth a mixer until smooth. The consistancy should be thin enough to run through a small kitchen funnel. Test it, and if it is too thick, beat in a little more milk; if too thin, beat in a bit more flour.
In an eight-inch skillet (per the recipe, I didn't measure mine...don't think it matters), heat the oil to 360 degrees.
Put yoru finger over the bottom opening of the funnel, fill the funnel with a generous 1/2 cup of the batter. Hold the funnel close to the surface of the oil, and release the batter into the oil while making a circular motion. Fry until golden brown. Use tongs and wide spatula to turn the cake over carefully. Fry the second side one minute. Drain on paper towels. Sprinkle with sifted confectioners' sugar.
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