February 8, 2011

Funnel Cakes

I gave into my first sweet pregnancy craving. Honestly how often am I going to make them anyways?

These must be served hot & are best topped with powdered sugar. I've seen several other options at the fair or carnivals or theme parks, but powdered sugar is awesome & probably better for you than a big scoop of warm pie filling & whipped cream.

1 cup water
3/4 stick butter (6Tbsp)
2 Tbsp sugar
1/8 tsp salt
1 cup flour
1 cup of eggs not beaten (from our chickens its 5 whole eggs)
vegetable/canola oil for frying
powdered sugar for topping.

  • Boil water, butter, sugar & salt together in a saucepan. 
  • Shut off heat.
  • Add flour & work well with a wooden spoon until it is all incorporated and dough forms a ball.
  • Transfer mixture to the bowl of an electric mixer and let cool for 3-4 minutes.
  • With mixer on the lowest speed (using the paddle attachment), add eggs, 1 at a time, making sure the first eggs is completely incorporated before continuing onto the next egg.
  • Once all eggs have added & the mixture is smooth, put dough in a quart sized zip-lock bag.
  • Heat about 1 1/2 inches of oil in a heavy pan (I used my pretty new home dutch oven).
  • You know your oil is ready when you can drop a little bit of water out of a straw and it makes the oil sizzle.
  • Cut off a corner off the zip-lock bag & pipe the batter into the oil making a free form lattice type pattern. 
  • Only pipe it a bit smaller than the your average pancake. With criss crosses in the middle. It expands!
  • Cook until browned & flip once to cook the other side. (Flip with a slotted metal spatula or spoon.)
  • Remove the cake from oil & drain on paper towels for a minute. 
  • Top with powdered sugar.
  • Continue one by one until all the batter is used.
Makes 10 average sized funnel cakes. 

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