A couple of months ago we went to Dallas to visit family and we were treated to some fabulous food (I'll be sharing the restaurants and sites in the coming weeks, I'm just a tad bit behind in sharing them!). Our Aunt Sandy made My Boys day when she offered to make Funnel Cakes for breakfast one morning.
I watched as she prepared the batter and then ensured that the oil was heated to the proper temperature. Once the oil was ready, she showed me how she uses a funnel to add the dough to the pan so that she could make the circles of dough like we see at the fair.
After the batter puffs up and turns a golden color, then you flip it over to let the other side do it's thing. I let each one sit on a paper towel for a moment before serving to let some of the oil drain off. They are best fresh and hot so that they are still soft inside with the crisp outside... seriously, amazing to nibble on for breakfast!
Aunt Sandy likes to sprinkle hers with cinnamon sugar, but other people like powdered sugar... we decided to simply dip ours in syrup today. It was a nice treat, and I'm so grateful that she shared this recipe with me so that I can indulge My Boys at home with this treat!
- 1 1/4 cups all-purpose flour
- 1 1/2 tablespoons sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg whites
- 3/4 cup milk (you may need to add more)
- canola oil
- Mix together the flour, sugar, baking soda, baking powder and salt. Add the egg and milk and continue to mix until thoroughly combined.
- The consistency should be similar to pancake mix; if it is too thick, add a little more milk.
- Heat about 1 1/2 inches of canola oil in a heavy skillet to 375 degrees.
- Using a funnel with a finger over the hole, add about one soup ladle full of batter to it. Once over the pan of oil, remove your finger and move the funnel is a swirling motion as the batter is added to the pan.
- Once the funnel cake is golden in color on one side, flip once to allow the other side to cook and become golden. Remove to a paper towel covered plate.
- To serve, sprinkle with cinnamon sugar or powdered sugar and syrup for dipping.
Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.