Guilty Pleasures: Funnel Cakes
I am not a big fan of the Marin County Fair. I think it is kind of dusty, dirty and way too hot but every year I drag myself to the fair (even when I was 8 months pregnant!) because the lure of corn dogs and funnel cakes is too strong. I admit. I am weak when it comes to fair food.
This year I did not make it to the fair because I ended up giving birth to my second son 2 days after the fair ended. I was REALLY upset about not getting my funnel cake fix so I went on a mission to make my own…
After trying multiple versions and tweaking the ingredients, here is my version. I think it is even BETTER than the ones at the fair.
Funnel Cake Recipe (makes about 8 funnel cakes…I can eat about 3 in one sitting…you do the math whether or not you will need to double the recipe.)
- 1 egg
- 2/3 cup milk
- 2 tbsp. sugar
- 1 1/4 cup flour
- 1/4 tsp. salt
- 1 tsp. baking powder
1. In a deep skillet, heat about two cups of oil over medium-high heat until hot (about 350 degrees). I use a smaller skillet so I can use less oil. Test the temperature by dropping a pinch of flour into the hot oil. If it sizzles right away without smoking, it’s perfect.
2. Beat egg and milk.Add all other ingredients, beating until smooth. I can do this in a 2 cup measuring cup.
3. Using a funnel, drop into hot oil working from center outwards in a web pattern. (You can use a gallon sized freezer bag instead of a funnel by pouring the batter into the bag, snipping off a small corner of it, and squeezing the batter into the oil.)
4. Cook for about 2-3 minutes, flip, brown the other side. remove from the oil when golden brown and crispy.
5. Sprinkle with powdered sugar and serve. I like to add whipped cream and raspberry sauce (recipe below)
2 pints raspberries
1/4 cup sugar
1 tablespoon lemon juice
Combine raspberries and sugar in a saucepan. Cook until raspberries are broken down, about 10 minutes. Remove from the heat and strain through a chinois to eliminate seeds.