Ever wanted to bring the carnival fun to your home? Now you can with this simple and delicious funnel cake recipe. It’s the perfect treat for any time of the day!
Ingredients
- 1 1/3 c. flour
- 1 1/4 tsp. salt
- 1/2 tsp. soda
- 2 Tbsp. sugar
- 3/4 Tbsp. baking powder
- 1 egg, beaten
- 2/3 c. milk (more if batter is too thick)
- oil (for frying)
- powdered sugar
Baking Instructions
- Sift first 5 ingredients together in a bowl.
- Mix egg and milk together; add to dry ingredients.
- Beat until smooth.
- Hold finger over bottom of a funnel; pour in some batter.
- Remove finger to let batter drop.
- Drop batter in a spiral motion into pan filled with 1 inch of hot oil (375°).
- Fry until golden brown, turning once.
- Remove from pan; drain on a paper towel.
- Sprinkle with powdered sugar and serve hot.
Calorie: 350
Total cooking time:30 minutes
Difficulty level: Easy
An Epic Journey to Funnel Cake Land
I have always been a firm believer in the magic of kitchen exploits. It’s a realm of endless possibilities, where sugar and spice intertwine to create something…well, nice. Today, I embark on the sacred quest of making the beloved Funnel Cake, and I invite you to join me on this magical journey.
The Gathering of the Ingredients
The first step to any kitchen exploit is the gathering of the ingredients. The list reads: 1 1/3 c. flour, 1 1/4 tsp. salt, 1/2 tsp. soda, 2 Tbsp. sugar, 3/4 Tbsp. baking powder, 1 egg (beaten, not stirred), 2/3 c. milk (more if the batter decides to be a diva and play hard to get), oil (for frying), and the magical fairy dust also known as powdered sugar.
The Alchemy of Baking
Next comes the alchemy part. We sift the first five ingredients together in a bowl. If you’re wondering why, well, it’s to make sure they become the best of friends – because only the best of friends can create the best funnel cake.
Then we introduce the egg and milk into the friendship circle. This is where things get slightly gooey, but hey, isn’t that the fun part? We mix them all together until they’re as smooth as a baby’s bottom or, you know, smooth batter.
The Funnel Dance
Now, the most intriguing part of the process, the Funnel Dance. It’s not a traditional dance per se, but it does require some skill and precision. You hold your finger over the bottom of a funnel and pour in some of the batter. Then, like a dancer taking a leap of faith, you remove your finger and let the batter drop.
The Sizzling Spiral
The batter then takes a plunge into a pan filled with 1 inch of hot oil (375°, precisely), swirling in a spiral motion. It’s like watching an Olympic diver, but instead of water, it’s hot oil. And instead of a gold medal, you get a golden brown funnel cake. Fair trade, I’d say.
The Golden Flip
Once the cake reaches a beautiful golden brown (like a sun-kissed beach), you flip it. Yes, I said flip it. This is where the adrenaline rush kicks in. You’re a kitchen acrobat, a master of the hot oil and dough.
The Sweet Farewell
Finally, we bid our masterpiece a sweet farewell. We remove it from the pan, let it rest on a paper towel (because even funnel cakes need their beauty rest), and dust it with the magical fairy dust – powdered sugar. And there you have it, folks. The most delicious, warm, and comforting funnel cake – all hot and ready to be devoured.
The Culinary Victory
So, my friends, that’s the tale of my journey to Funnel Cake Land. It was a tale of courage, precision, and a whole lot of powdered sugar. The best part? You can embark on this journey too, right in your very own kitchen. Just remember to enjoy every step, every flip, every sprinkle, and of course, every bite.
