Chef Jason Hill of http://www.CookingSessions.com shares his best funnel cake recipe in this episode of “Chef Tips.”
Inspired by the funnel cakes found at Country Bakery in the LA Farmers Market, these Pennsylvania Dutch recipes are a favorite at county fairs.
But do you need a funnel to make funnel cake? Actually, these days, it’s much easier to use a pastry bag. You can also just pour it from a pitcher into the oil.
This funnel cake recipe calls for 3 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt and 1/4 cup sugar. Next, stir in 2 cups of milk and 3 beaten eggs. Your funnel cake batter is ready.
There’s no need to buy a special funnel cake fryer to make funnel cake. All you need is a 6-inch cast iron pan. Heat 2 cups of canola oil to about 350 degrees.
If you don’t have a frying thermometer, you can tell if the oil is ready with a wooden spoon. Just place it in the hot oil and if a lot of bubbles form around the edge, your oil is hot enough for frying. You can also flick some water or a bread cube in the oil. If it sizzles immediately, the oil is ready.
When you’re oil is hot, drizzle 1/2 cup of the funnel cake mix into the hot oil, making a circular crosswise pattern. Let it set about 2-3 minutes, or until it looks nice and golden brown underneath. Flip it over and cook the other side, then remove with a slotted metal spoon or metal tongs onto a paper towel or wire rack.
Cover with sifted powdered sugar, fresh whipped cream and the fresh-cut fruit or jam of your choice. Enjoy this easy funnel cakes recipe.
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Duration : 0:3:32
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