FUNNEL CAKE

by Chef Scotty


RISE AND SHINE KAUT 43 OKC

9.22.15

’Tis Oklahoma State Fair season, which means it’s time for the king (or queen) of Fair Food, the funnel cake! Now if for some reason you can’t make it out to the fair this year, my easy recipe will curve that craving that comes this time of year. 

 

The beauty of the funnel cake, is that it’s easy to use in different ways. If you want to skip the mess of using powdered sugar, try sprinkling cinnamon sugar after it’s finished frying. Top with mixed berries or other fruit. Syrups and honey are another great idea. 

 

Also try making the funnel cake more savory (just omit the vanilla and sugar from the recipe). Have it as the base for poached eggs and ham as a funnel cake Benedict for your next breakfast or brunch. Add chili with shredded cheese, lettuce, and chopped tomatoes to make an impromptu “Indian Taco”. So many uses! 

 

mise en place....check!

FUNNEL CAKE

 

            1 1/2 cups all-purpose flour

 

            1/4 cup granulated sugar

 

            1 1/2 teaspoons baking powder

 

            1/2 teaspoon kosher salt

 

            1 cup whole milk

 

            1 large egg

 

        1 teaspoon pure vanilla extract

 

        vegetable oil, for frying (I use Grapeseed       oil) 

 

        confectioners' sugar, for dusting


    1    In a liquid measuring cup, whisk together the milk, butter, vanilla, and egg. In a large bowl, whisk together the flour, sugar, baking powder, and salt.

    2    Make a well in the flour mixture and whisk in the milk mixture, a little bit at a time, until the two are completely combined.

    3    Have a funnel ready to pour the batter in, or squeeze bottle with large cut tip opening, or use a pastry bag with a large tip opening. The trick is to master filling the receptacle and not letting the batter pour out. 

    4    Add about 2 inches of oil to the pot. Heat the oil to 375° F or until shimmering. Cover a baking sheet with a few layers of paper towels and set aside. Let’s start frying.

    5    Once the oil reaches the correct temperature, hold the funnel, squeeze bottle, or pastry bag over the oil and let the batter come out in a steady stream, swirling the bag to create a rough circle, overlapping as necessary. Set your device down, and fry the cake until puffed and golden brown on one side, about 1 minute. Using a fish spatula or tongs, flip the cake and cook until the other side is golden, another 45 seconds to 1 minute. Transfer the cake to the prepared sheet to drain. Repeat with the remaining batter.

    6    Transfer the cooked cakes to a serving plate and dust liberally with confectioners’ sugar. Serve hot.

classic powdered sugar or cinnamon sugar with berries