I wanted to try making funnel cakes for ages, but what was stopping me is the fear of deep-frying. I imagined overheating the oil and burning myself with it! It turned out it was’t the case. The oil heated quite gradually and it wasn’t spitting at me as I though it would (although I made Joni to stay the whole time with me in case of any emergencies :-D).
The process of deep-frying was so fun that I even started thinking of other things I could deep-fry. First I thought that funnel cake batter is pretty basic that could easily be manipulated for different flavours. Then I remembered Joni’s favourite deep-fried courgettes in batter (one of his favourite foods in Italy). Then I thought of Lithuanian desert “Antfill”, donuts, cronuts, churros and so on… If only deep-frying did not cause so much oil waste :-(. FUNNEL CAKES
- 1 egg
- 2 tbsp sugar
- 225g plain flour
- pinch of salt
- 1 tsp baking powder
- 250ml milk
- oil for deep-frying
- icing sugar for dusting
1. First make the batter by beating eggs with sugar until light and fluffy. Then add flour, salt, baking powder, milk and mix everything to combine.
2. Transfer the batter into the piping bag or squeeze bottle.
3. Heat a pan with 3cm of oil to 180-190C. I used a stick thermometer to make sure the oil does not overheat.
4. Cook until golden on one side then carefully using tongs turn the funnel cake over and cook on the other side until golden.5. Remove and drain on paper towel, then top with powdered sugar. Enjoy!