Funnel Cakes - Two Ways

Who can resist those soft and ever so slightly crispy rafts of fried dough? Most folks only get them one or two times a year at a fair or some other outdoor overeating extravaganza. That need not be the case. They are fun and fairly easy to make.

A wild hair emerged last night and I decided ditch the standard powdered sugar for dark chocolate ganache and lemon vanilla glaze.

1 1/3 cup Flour
3/4 cup Milk
1 Egg, beaten
2 Tbsp Sugar
1 1/4 tsp Salt
3/4 tsp Baking powder
1/2 tsp Baking soda
Canola oil for frying

For the ganache
3 oz Good dark chocolate, chopped (I used Scharffen Berger Semisweet)
1/3 cup Heavy cream

For the glaze
1/4 cup Sugar
2 tsp Heavy cream
1/4 tsp Vanilla extract
Zest of one lemon
Juice of one lemon (about two tablespoons)
Pinch of salt

Make the ganache by bringing the cream just to a simmer in a small sauce pan over medium heat.

Add the chocolate and remove the pan from the heat.

Let sit for five minutes to allow the chocolate to melt.

Whisk until smooth and completely incorporated.

Set aside and let cool.

Make the glaze by bringing all of the ingredients to a simmer in a small sauce pan over medium-high heat.

Whisk until the sugar is completely dissolved.

Adjust the sweetness with more sugar to taste.

Remove from the heat and set aside.

Now, on to the funnel cakes!

Heat two inches of oil to 375º in a large cast iron dutch oven.

Combine all of the batter ingredients in a mixing bowl and whisk to combine.

You want it to be thin enough to pour in a steady stream, but not too thin, so add more milk as needed. It should be about the consistency of a milkshake.

Put the batter in a pitcher for easy and safe pouring.

When the oil is ready, pour about 1/4 of the batter into the oil in a gentle and steady swirling motion.

Let the cake fry for about a minute, then gently flip it over.

Continue frying until the cake is a nice golden brown.

Remove the cake to a rack in a sheet pan.

Fry the remaining batter in batches. You can keep them warm in the oven.

Important: Let the oil temperature recover to 375º between each batch.

Drizzle each cake with the ganache, the glaze, or both.


Warning! Eat too many of these and your heart will eventually look like this:

Funnel Cakes - Two Ways

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Blogger Chris said...
Your warning is the exact reason we try to limit consumption to 2 times a year at the carnival, ha ha.

Hmmm I have a quart of Driscoll strawberries and WAS going to make angel food cake but strawberries on funnel cake would be funnelicious!

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