funnel cakes
My friend Murr, (I call her friend even though we've only met online) mentioned funnel cakes in her last post. In the comment section, in a reply to someone.
She wasn't sure what they were and I had no idea either although the name is familiar; I've read about them in novels and on blogs.
So I went to visit Mr Google and found a recipe and some pictures.
And here they are: Funnel Cakes
Ingredients:
2 eggs 1 cup 2% milk
1 cup water 1/2 teaspoon vanilla extract
3 cups all purpose flour 1/4 cup sugar
3 teaspoons baking powder 1/4 teaspoon salt
oil for deep fat frying confectioner's sugar for dusting
Method:
1. In a large bowl beat eggs. Add milk, water and vanilla extract, mix until well blended.
In another bowl, whisk flour, sugar, baking powder and salt. Beat into egg mixture until smooth.
Heat oil.
2. Cover the bottom of a funnel with your (hopefully clean) finger, ladle 1/2 a cup of batter into funnel.
Hold funnel several inches above hot oil, release your finger, move funnel in a spiral motion until all batter is released, scraping with spatula if needed.
3. Fry 2 minutes each side until golden brown.
Drain on paper towels and dust with confectioner's sugar. That's icing sugar for all us Aussies.
And all-purpose flour is what we call plain flour.
Yum.
Some people are so clever they can make snowflake funnel cakes
Howzat!
She wasn't sure what they were and I had no idea either although the name is familiar; I've read about them in novels and on blogs.
So I went to visit Mr Google and found a recipe and some pictures.
And here they are: Funnel Cakes
Ingredients:
2 eggs 1 cup 2% milk
1 cup water 1/2 teaspoon vanilla extract
3 cups all purpose flour 1/4 cup sugar
3 teaspoons baking powder 1/4 teaspoon salt
oil for deep fat frying confectioner's sugar for dusting
Method:
1. In a large bowl beat eggs. Add milk, water and vanilla extract, mix until well blended.
In another bowl, whisk flour, sugar, baking powder and salt. Beat into egg mixture until smooth.
Heat oil.
2. Cover the bottom of a funnel with your (hopefully clean) finger, ladle 1/2 a cup of batter into funnel.
Hold funnel several inches above hot oil, release your finger, move funnel in a spiral motion until all batter is released, scraping with spatula if needed.
3. Fry 2 minutes each side until golden brown.
And all-purpose flour is what we call plain flour.
Some people are so clever they can make snowflake funnel cakes
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It seems a bit like jalebi, which we used to call cristoli but photos online don't show cristoli as we knew it.
ReplyDeleteI don't know either of those names; if I google them will I see funnel cakes?
ReplyDeleteI've heard there is a finishing hair spray called Cristoli, or Christoli, which makes the hair shine like crystal.
I see what you mean about the cristoli and images of jalebi look like fat oily spaghetti.
ReplyDeleteHoly crap. That's a heart attack in a pan. Okay, so definitely it's not a cake, per se; and it sure looks like the kind of thing that never comes out as good in real life as it does in the recipe pictures. You first!
ReplyDelete... that looks like fun.... putting Funnel cakes on my 'to do' list...
ReplyDeleteThanks River... xxxx
Hugs... barb xxx
Interesting. I think I will pass though - on making them OR eating them.
ReplyDeleteMy, they look yummy. Never heard of funnel cakes :)
ReplyDeleteMurr; welcome to drifting, nice to see you here. Funnel cakes are the sort of thing one indulges in on rare occasions like at a fair. I don't think they'd be a regular part of anyone's diet. Well, I hope not anyway.
ReplyDeleteBarbara; I think the making of them would be fun, so I'll give them a try too, one day. But I bet I don't eat more than one.
Elephant's Child; I'll give them a go, but only once. I think they might be similar to churros.
Margaret-whiteangel; I'd heard of them, but never bothered to find out before this. They look yummy, but I think one would be the limit. Unless you're the type who eats fried dough products a lot, like doughnuts, for instance. And that's not me.
Now that a bit of sheer, pure decadence to wholeheartedly enjoy, I reckon! And I think I might just indulge! :)
ReplyDeleteOh yum! What a treat. The snowflake ones are adorable.
ReplyDeleteWell Jingle my pocket money! I didn't know them by that name either. They look like the big sugared pretzel cakes they sell in the mall and at fairs. They also look like a Swedish pastry they make at Christmas time, called Kruthumakocken. (sp)
ReplyDeleteI was also reading the recipe for Ethiopian Injera bread. No picture but it said to swirl it in the large fry pan and it sounds something like this. It does look kinda good but it also looks like a pile of worms. Now nope, that did it for me. LOL But the snowflake one I've eaten because just about everyone in Minnesota is Swedish descent. Even my kids father was Swedish and all his relatives made those ....and gelveltafisk. Gad, I even used to have a Swedish last name. LOL
Staple food of fairs.
ReplyDeleteJoanne just said exactly what I was going to say, I will add, they are REALLY REALLY GOOD. Not very healthy, but REALLY REALLY GOOD!!
ReplyDeleteDeep fried cake--food doesn't get much better than that!!
ReplyDeleteNew to me but they look good and I bet they taste good too.
ReplyDeleteMerle.............
Lee; they look like fun to make, but I'll be using only half the recipe.
ReplyDeleteClaire; the snowflake ones are very clever, she must have had years of practise.
Manzanita; we'll ignore the wormy look and focus on the yumminess.I'll probably make these once and never again. I have Swedish ancestry too and now I need to look up geveltafisk, sounds like something fishy.
Joanne; that's what I've gathered through novel reading.
joeh; I'm looking forward to trying them. Are they better hot or cold?
fishducky; a doughnut in a different shape, really. Sort of.
Merle; new to us, but they've been around in the USA forever.