Funnel Cake

Funnel Cake (yields a dozen 4-inch cakes)

Ingredients

1 egg

2/3 cup milk

1 tsp. vanilla extract

1.5 cup flour

2 tbsp. sugar

1/4 tsp. salt

3/4 tsp. baking powder

1 tsp. baking soda

Sufficient cooking oil 1/2 inches deep in a pan with high sides.

Making the Funnel Cake

Sift the flour, salt, sugar, baking powder and baking soda into a large bowl.

Beat the egg and add the milk in a small bowl.

Stir vanilla extract into the milk and egg mixture.

Add the egg and milk mixture to the dry ingredients and beat until smooth.

If the batter is too thick (it must be thin enough to run easily through a funnel, but not too thin to be soupy), add more milk a tablespoon at a time until the right consistency is reached.

Meanwhile, heat enough oil (half inch depth of oil or more) in a deep pan with high sides. Bring the temperature of the oil to 375 degrees F. We used canola oil but other vegetable or animal fat oils may be used.

Use your finger to plug the bottom opening of a funnel and fill the funnel with batter.

Drop batter into the hot cooking oil by removing your finger from the funnel’s opening, swirling the batter in circles from the center out, until you have a cake anywhere from 3” to 12” in diameter (as desired). Depending on the size of your funnel and the size of the cake you wish to make, you might not use a whole funnel’s worth of batter.

Fry about 1-2 minutes on each side, until golden brown.

Remove with a slotted spatula or strainer basket to drain on a plate with paper towel.

Serve immediately, drizzled with molasses or honey, powdered with confectioner’s sugar or cinnamon. Also approved by Pepper, the family dog!

Read the Funnel Cake Blog entry.

Let us know what you think! padutchtable@gmail.com

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