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Vegetable shortening or vegetable oil for deep-frying
1 1/2 cups milk
2 large eggs
2 2/3 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking soda
1 12 teaspoon baking powder
1/2 teaspoon salt
Confectioners' sugar for dusting, or melted butter and warmed maple syrup for serving
1. Preheat the oven to 200°F. Line a baking sheet with paper towels. In a large, deep skillet (preferably cast iron), melt shortening over high heat to a depth of 2 to 3 inches and heat it to 375°F.
2. While the shortening is heating, beat the milk and eggs together in a medium bowl. Add the flour, sugar, baking soda, baking powder, and salt and stir until smooth.
3. Transfer half of the batter to a pastry bag fitted with a No.3 plain tip (1/4 inch wide). To keep the batter from flowing out of the tip, fold over about 2 inches of the tip end of the bag, and hold it against the bag with one hand. Open the top of the bag and pour in the batter with the other hand. Holding the pastry bag over the hot shortening, and moving your hand in tight spirals, let the batter run out of the bag while swirling the batter into a 4- to 6-inch-diameter free-form shape. Cook, turning once, until golden brown, about 45 seconds. Using a wire-mesh skimmer, transfer the funnel cake to the paper towels and keep warm in the oven while frying the rest. Separate each new layer of fried funnel cakes with more paper towels. Serve warm, dusted with a sifting of confectioners' sugar, to eat out of hand, or on a plate with melted butter and syrup.
Text copyright 1999 by Rick Rodgers. Photographs copyright 1999 by Christopher Hersheimer. First published by Chronicle Books, LLC. 680 Second Street, San Francisco, CA, 94107
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