Funnel Cake

One of the best parts about going to county fairs and tourist areas is being able to sample a lovely array of somewhat naughty foods.  They are naughty simply because they would never fit into the health food category but at the same time make you feel good by indulging.  Who can resist piping hot soft pretzels, elephant ears, funnel cake or even just the heavenly smell of cotton candy not to mention the glistening red candy apples and delectable caramel corn?

Funnel cake is often available at county fairs.  This light, donut confection gets it's unique appearance by the way the batter is put in the deep frier.  Rather than adding the batter in a clump as you would a dough the batter is poured into a squeeze bottle then squirted into the hot oil while moving the bottle in different directions to create a lacy design.  Alternately the batter can be poured through a funnel into the hot oil.  Like a snowflake, no two funnel cakes are the same.  Funnel cakes are usually made when you order them so they a nice and hot, perfect for snacking!

Funnel Cake

3 c unbleached flour
2 c milk
½ tsp vanilla
2 eggs
1 tsp baking powder
¼ tsp salt
¼c sugar
topping of choice: sugar/cinnamon, icing sugar, chocolate sprinkles, and etc.

Heat oil to 190ºC/375ºF.  Beat the eggs and milk together.  Stir in vanilla.  Mix the flour, baking poser, salt and sugar together in a separate bowl.  Mix into the egg mixture beating well so there are no lumps.  Pour the batter into a squeeze bottle.  Squeeze batter while moving the bottle in different directions to form a somewhat lacy pattern.  Fry until golden brown, turn and fry other side.  Drain on paper towel lined cooling rack.  Sprinkle with topping of choice if desired.