Monday, July 16, 2012

Funnel Cakes


The history of the Funnel Cake seems to be questionable. However, it is thought to have been brought to the United States with the German immigrants. The first recipe for them was found in a German cookbook in 1879. They are very popular in the Pennsylvania Dutch area. It wasn't until 1935 that a recipe was found in an English cookbook. The funnel cake was first a dessert and eventually was found at fairs and carnivals. The name is derived from the way the dough is put into the hot fat. The dough is poured into a funnel and then drizzled back and forth and around in a circle. Now I ask you, who doesn't like fried dough!

Funnel Cake
1 egg
2/3 cup milk
2 Tablespoons sugar
1 1/4 cup flour
1/4 teaspoon salt
1 teaspoon baking powder
In a deep skillet, heat about two cups of oil over medium-high heat until hot. Test the temperature by dropping a pinch of flour into the hot oil. If it sizzles right away without smoking, it's perfect. Beat egg and milk. Mix all other ingredients in a separate bowl and slowly add to the egg mixture, beating until smooth. Using a funnel, drop into hot oil working from center outwards in a web pattern. (You can use a gallon sized freezer bag instead of a funnel by pouring the batter into the bag, snipping off a small corner of it, and squeezing the batter into the oil.) Cook for about 2-3 minutes, remove from the oil when golden brown and crispy. Sprinkle with powdered sugar and serve.
Till next time.......

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