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Funnel Cakes

August 2007

Kate Searsenlarge e-mail print share
By: Tracey Seaman
From: Dessert Recipes »
4.33333333333333 15 Dessert Rating (15):
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Key:
Vegetarian Recipes

8 SERVINGS PREP 5 MIN COOK 30 MIN
5
30
35
INGREDIENTS3 cups vegetable oil4 cups flour1/3 cup granulated sugar2 teaspoons baking powder1/2 teaspoon salt2-1/2 cups milk3 large eggsConfectioners' sugar, for dustingDIRECTIONS:
In a deep medium skillet, heat the oil over medium-high heat until it registers 350° to 375° on a deep-fat thermometer.

Meanwhile, in a large bowl, whisk together the flour, granulated sugar, baking powder and salt. Make a well in the center and add the milk and eggs; whisk until smooth.

Transfer the batter to a gallon-size resealable plastic bag, remove the excess air and seal the top. With scissors, snip off a corner to make a 1/4-inch-wide hole. Carefully squeeze about 1 cup batter (one-eighth of the mixture) back and forth into the oil, making a free-form lacy web. Cook until golden on the bottom, about 2 minutes. Using tongs, turn the cake over and cook until golden on the other side, about 1 minute more. Transfer the funnel cake to paper towels to drain briefly. Repeat with the remaining batter.

Dust the funnel cakes with confectioners' sugar and serve hot. Smart move: To avoid messy spills between frying each batch, set the bag of batter, slit side up, in a bowl next to the stovetop.