Homemade Funnel Cakes

Step Right Up For Classic Fair Foods

Our family went to the county fair for three important reasons: jug of root beer, corn dogs, and funnel cakes. These fair food delicacies might seem timid compared to the deep-fried candy bars of today, but let’s be honest– classic funnel cakes are the first (and best) foods of the fired fair midway.

Fair Funnel Cakes Forever

The first time I fried funnel cakes at home, I was in awe about how beautiful they were as they cooked. I know that sounds as corny as a corn dog, but seriously, the way the batter slowly turns from pale white to golden-yellow is kind of amazing.

I like to call it the Phases of the Funnel Cake.

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What Is A Funnel Cake Made Of?

I’ve tried a few different recipes, but I really like Martha Stewart’s Funnel Cakes the best. It’s easy and doesn’t make a huge quantity. Because as we all know, a little fried dough can go a long way.

Ingredients:

  • Vegetable oil, for frying
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 2 tablespoons light brown sugar
  • Rounded 1/4 teaspoon coarse salt
  • 3/4 cup plus 1 tablespoon whole milk
  • 1 large egg
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon vanilla extract
  • 1/2 cup confectioners’ sugar

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How To Make Funnel Cake Batter

According to Martha (and I’ve found it to be true).

  1. In a medium bowl, whisk together flour, baking powder, brown sugar, and salt. Create a well in center of bowl and pour milk, egg, 2 tablespoons vegetable oil, and vanilla extract into well. Whisk into dry ingredients until batter is smooth and transfer batter to a squeeze bottle with a 1/4-inch opening at top (or to a wet measuring cup).
  2. Heat 1 inch vegetable oil in a deep-sided cast-iron pan to 350 degrees.
  3. Holding squeeze bottle (or measuring cup) 1 inch from oil, carefully squeeze batter into oil in a spiderweb pattern, starting from center, using about 1/4 cup batter per cake. Fry cake, flipping once, until golden brown on both sides, 3-4 minutes total. Transfer to a paper towel-lined plate to drain. Return oil to 350 degrees before frying next cake.
  4. Sift confectioners’ sugar over cakes just before serving. 

 

 

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4th of July Pies for One and For All!

I’ve got new pie recipes on Hallmark’s think.make.share blog! I like to think of it as a deconstructed American flag, but feel free to think of it as individual blueberry and cherry pies. Private pies at public parties are the best–always enough dessert for everyone.

patrioticminipies

Check out the link for the recipes!

http://www.thinkmakeshareblog.com/fourth-of-july-mini-pies-stephanie-young/