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Tuesday, 5 April 2016

Homemade Funnel Cakes!!!!!!!!!

These are SO much fun to make.  The entire family loved them.  It was a little sad my eldest couldn't remember ever eating one of these at a fair, but now he can enjoy the taste of fair-fresh funnel cake at home! (Actually, my husband had no recollection of ever having a funnel cake either).  This recipe doesn't seem like it would make much, but it does make a lot, so I'd recommend making half a recipe unless you've got a big crew around to feed.  You can store batter covered in the refrigerator up to a few days, if you don't want to make them all at once.  Enjoy!
My very happy two year old with her funnel cake.
Pretty funnel cakes, crazy squiggly cakes were so fun to make!

Homemade Funnel Cakes!
Serves 12-15 easily.  A great recipe when you have lots of friends or family around to share!

Heat over medium-high heat in a high-sided frying pan:
1/2 - 1" avocado oil (or another frying oil of your choice - I love frying in avocado oil as I find it lends a light flavor and provides a nice crispness)

Mix together until smooth (an immersion blender works nicely):
1 1/2 cup milk
2 eggs
1/2 cup light brown sugar
2 1/2 cups Kristin's Gluten-Free Flour Mix
2 tsp baking powder
1/4 tsp cinnamon
pinch nutmeg
Fresh batter, poured into a squirt bottle to pipe onto the hot oil.

Pour carefully into a squeeze bottle.  Drizzle onto hot oil, as desired.  Make sure they're not too large so you can easily flip them with a large, slotted spatula.

Cook about 1-2 minutes until funnel cakes are looking browned.  Flip over carefully.  Let cook an additional 30 sec - 1 minute before removing to paper towel-lined cookie sheet.
These cook up quickly, so keep your eyes on them! 

You may need to add a little extra oil to the pan if you're running low.  These don't need a lot of oil to cook in.
Fresh, hot funnel cakes, ready to eat!
Serve warm/hot with powdered sugar sprinkled over top!  Pretend you're at a fair and enjoy!

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