Our fair comes to town every October. When I was younger, it was the highlight of my year. I never understood why my mom chose to stay home while my dad and I practically made ourselves sick on the rickety rides and fried food. I get it now. It’s lame, it’s crowded, and it’s overpriced. Spencer and I went for the first few years of our marriage and every year we’d walk away mad at ourselves that we spent the money. The one thing we never regretted? A funnel cake.
Funnel cakes are just fried dough, like a misshapen doughnut covered in powdered sugar. I’m not sure I’ve ever seen them outside of a fair until yesterday when I fried up a couple in my own kitchen. You know I don’t like to fry things often but sometimes you just want a funnel cake.
They were so much simpler than I expected! The dough was a snap to put together and since there’s no rising, you can fry them right away. It took me no time to whip these up. They were the perfect extra-special afternoon snack. Crisp on the outside but nice and soft on the inside. Everything a funnel cake should be, pretty much.
A couple notes: I don’t own a funnel so I used a pastry bag with the end snipped off. It worked fine but I recommend only adding a cup at a time to the bag because the dough will leak out of the bag while you’re working. I also don’t own a thermometer so to test the oil I just dropped a teeny bit of dough into the oil. If it floats to the top pretty quickly, that means the oil is ready.
- 6 cups vegetable oil or shortening for frying
- 1 1/2 cups 12 ounces milk
- 2 large eggs
- 2 cups 8 1/2 ounces all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons 7/8 ounce sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 3/4 cup 3 ounces powdered sugar
Heat oil or shortening to 375F in a very deep, heavy pan with at least 3-inch-deep sides.
In a large bowl, beat together the milk and eggs. Combine the flour, baking powder, sugar, cinnamon and salt. Stir into the egg mixture until smooth.
While covering the funnel hole with 1 hand, pour in 1 cup of batter. Star from the center of the frying oil and, in a swirling motion, pour batter in concentric and overlapping circles to make a 6- or 7- inch round.
Fry on both sides until golden brown. Remove and drain on paper towels Sprinkle with powdered sugar and serve warm.