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Carnival Funnel Cakes

Source of Recipe

From "A Southerly Course" by Martha Foose


Recipe Introduction

"We get some real rinky-dink carnivals come through and set up in strip-mall parking lots. We go to every one. We end up blowing more money than we should to win a two-sent stuffed lizard, but I cannot pass up a pick-up duck game. My husband, Donald, always wants to hit the bell with the swing of the sledgehammer and my son, Joe Joe, is keen-eyed when it comes to popping balloons with darts. The smell of the funnel cakes frying up is the smell of fun. You don't have to wait for the sideshow to come to town to enjoy the powdered-sugar goodness that only fried dough can provide."

List of Ingredients

â—¦ 2 cups vegetable oil
â—¦ 1 large egg
â—¦ â…” cup whole milk
â—¦ 1¼ cups unbleached all-purpose flour
â—¦ 2 Tbsp granulated sugar
â—¦ 1 tsp baking powder
â—¦ ¼ tsp salt
â—¦ Confectioners' sugar, for serving


Recipe

In a deep skillet set over medium-high heat or an electric skillet, heat the oil until it reaches 350° F.

In a medium bowl, beat together the egg and milk. In a separate bowl, combine the flour, granulated sugar, baking powder, and salt. Stir the wet ingredients into the dry ingredients.

Pour the batter into a funnel while holding your finger over the tip, or pour it into a resealable food-storage bag and then snip off one corner. Drizzle the batter into the hot oil, working from the center outwards, making a squiggly spiral. Fry for about 2 minutes per side, then transfer to a wire rack set over a paper towel-lined baking sheet to drain.

To serve, dust the warm cakes with confectioner's sugar.


Makes 8 individual cakes