A summertime fairground favorite, you can make funnel cakes at home. Top your funnel cakes with cinnamon-sugar, which this recipe specifies, or confectioners’ sugar, fruit, and just about anything else you feel like putting on top. They’re even delicious served plain.
Preparation time: 10 minutes
Cooking time: 2 minutes per cake
Yield: 8 to 10 cakes
3/4 cup confectioners’ sugar, sifted
1 teaspoon cinnamon
2/3 cup pecans
2 1/2 cups self-rising flour
1/4 cup sugar
1 2/3 cup milk
2 eggs
1/2 teaspoon vanilla
Vegetable oil for frying
Sift the confectioners’ sugar into a small bowl.
Add the cinnamon and mix.
With the knife blade in a food processor bowl, add the pecans and chop until fine.
Add the flour, sugar, milk, eggs, and vanilla.
Process for 30 seconds or until smooth.
In your cast-iron deep skillet or Dutch oven, heat the vegetable oil to 375 degrees F.
Using a measuring cup or a funnel to make a thin stream of batter, pour 1/4 cup batter in a circle to form spiral in the oil.
Fry 1 minute until edges are golden brown.
Turn and fry until golden, about 1 minute.
Drain on paper towels.
Sprinkle with sugar-cinnamon mixture.
Serve immediately.
Repeat Steps 6 through 12 to make funnel cakes in batches.
If the remaining batter gets thick while standing, stir in 1 to 2 tablespoons of additional milk about halfway through the process.
Per serving: Calories 401 (From fat 22); Fat 22g (Saturated 3g); Cholesterol 48mg; Sodium 430mg; Carbohydrate 41g (Dietary fiber 2g); Protein 6g.
