Funnel cakes are quick, pourable fried treats that are very popular in North America. The batter is poured directly into hot oil (traditionally through a funnel, but it’s much easier to use a bottle with a small hole), then fried and served sweet. They’re incredibly quick to make and require very little effort. Depending on how you pipe the batter, they can be thicker and fluffy or thinner and crisp. They taste a bit like doughnuts or faworki (angel wings) – everyone here had a different opinion :). It’s no coincidence that similar treats exist in Poland as “lany chrust” or “lane faworki”.
Makes about 20 (approx. 17 cm each).
Ingredients for funnel cakes:
- 1¾ cups milk
- 2½ cups plain flour
- 2 eggs
- ¼ cup sugar
- a pinch of salt
- 1½ teaspoons baking powder
- 2 teaspoons vanilla extract (or vodka)
Place all ingredients in a blender and blend until smooth and lump-free (a hand blender works as well). The batter should have a consistency similar to pancake batter.
Additionally:
- rapeseed or coconut oil, for frying
- icing sugar, for dusting
- a small plastic bottle (500 ml) with a hole (about 5 mm wide) in the lid
Pour the batter into the bottle and close it.
Heat oil in a small frying pan (about 20 cm diameter) to a depth of around 3 cm and a temperature of about 175°C. Holding the bottle over the oil, pour the batter in a spiral motion from the outside towards the centre, adding a few swirls for shape. Fry on both sides until golden brown. Remove and drain on kitchen paper.
Serve dusted with icing sugar (or with cinnamon sugar, chocolate, whipped cream and fruit).
Enjoy!
Recipe source – Laura Vitale (Laura in the Kitchen).
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