well, it’s the last friday of the month, which means it’s the last day of fair food september. it’s been a charming experience and we’ve picked up a few new skills to keep in our back pockets. we have no complaints over here. so let’s just dive right in and go out with a bang. what would an entire month devoted to fair food be without the beloved funnel cake?
2/3 cup milk
1 1/4 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
4 cups canola oil (for deep fryer) or
2 cups canola oil (for stovetop)
deep fryer or sauce pan if using stove top
this is the easiest recipe I think ever followed. If you are using a deep fryer, follow the specific instructions for heating and for how much oil to use. my fryer says to pour no more than 4 cups oil into the fryer. let it heat up for 8 minutes and then you are ready to go. if you are using the stovetop, in a deep skillet pour 2 cups oil over medium-high heat. to test the temperature drop a pinch of flour into the oil and if it sizzles and cooks right away without smoking you are ready to go!
while your oil is warming up, in a medium bowl mix all dry ingredients. in a large bowl blend your egg and milk together. once blended slowly add all dry ingredients while mixing at the same time until smooth, just like pancake batter. however i noticed that the mixture was pretty thick and when you pour out the batter through a funnel you want it to pour out in a steady stream, so I added about 1/4 cup more milk. follow the recipe first and if it seems to be too thick, then add the milk and mix again.
using a candy funnel pour your batter, into the hot oil. funnel cakes usually have a crazy shape to them. the best way to fry the batter is to make a spiral into the oil followed by zig zagging your batter on top of the spiral. this gives funnel cake it’s signature doughy spiderweb appearance. as far as cooking time goes i didn’t keep track of the time. I just watched my funnel cake turn golden brown, making sure to keep the dough fully submerged.
remove dough safely from the oil, with tongs or metal slotted spoon, top off with powdered sugar and you’ll have a taste of the state fair in your very own kitchen.