Funnel CAKES (DRECHTER KUCHA)
Source of Recipe
Marcia Adams' Heirloom Recipes Clarkson Potter Publishing 1994
Recipe Introduction
I love Marcia Adams' cookbooks. Every recipe is a surefire hit.
List of Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 large egg
3/4 cup milk
1 Tsp Vanilla -- dianne's addition
1 teaspoon sugar
Corn oil -- for frying
Confectioners' sugar -- for sprinkling
Molasses or maple syrup Recipe
In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a small bowl, beat the egg well; add the milk and combine. Make a well in the flour mixture and pour in the egg mixture. Mix together with a large spoon, then whisk to remove any lumps. Let the batter stand for 15 minutes and whisk again just before frying so it is absolutely lump-free.
Heat 1/3 inch corn oil in an electric skillet to 390 F. When the oil is hot, place your finger under the bot-tom of a funnel opening and pour about 1/4 cup of the batter into the funnel. Position the funnel over the center of the skillet remove your finger, and allow the batter to come out, drizzling a thin stream into the hot oil in a circular path. working from the center of the skillet toward the sides as if forming a snail. Do not stop pouring until the cake is complete.
Fry for approximately 30 seconds, until golden brown, then carefully turn the cake with tongs and fry an additional I 5 to 20 seconds until done. Remove carefully with a large metal spatula and tongs-they are very tender. Drain on paper towels.
Sprinkle with confectioners' sugar or serve with molasses or maple syrup for a breakfast dish. (note from Dianne...can you say frozen strawberries and whipped cream?)MAKES 6 LARGE CAKE
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