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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.)

Ingredients:

  • 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)
Raspberry Sauce
Ingredients

2 pints raspberries
1/4 cup sugar
1 tablespoon lemon juice

Directions
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.

 
 
 

1 Comment

  1. Maura Hernandez says:

    Wow, Tammy, this looks fantastic. My husband is as big of a fair-foodie as you are–maybe bigger! 😉 I'm definitely going to give this a try to surprise him!

 
 

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