Funnel Cake Recipe
Inspired by the funnel cakes found at Country Bakery in the LA Farmers Market, this funnel cake recipe is a favorite in our home. But do you need a funnel to make funnel cake? Actually, these days, it’s much easier to use a pastry bag. You can also just pour it from a pitcher into the oil.
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 2 cups milk
- 3 beaten eggs
- 2 cups canola oil
- Powdered sugar, fresh fruit or jam, and whipped cream
- Mix together dry ingredients and whisk in milk and eggs. Place into a pastry bag.
- Heat 2 cups of canola oil in a 6-inch cast iron pan to 350 to 375 degrees F.
- Funnel batter in a zig-zag pattern into the oil and cook until browned, about 3 minutes. Turn over and cook another 2 minutes.
- Remove to a paper towel or wire rack. Dust with powdered sugar, fresh fruit or jam, and lots of whipped cream.
Tips: If you don't have a frying thermometer, you can tell if the oil is ready with a wooden spoon. Just place it in the hot oil and if a lot of bubbles form around the edge, your oil is hot enough for frying. You can also flick some water or a bread cube in the oil. If it sizzles immediately, the oil is ready.
Recipe by Jason Hill / CookingSessions.com
Copyright 2014 CookingSessions.com