Funnel cake
FUNNEL CAKE
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 c Flour,
1/4 ts Salt,
1/2 ts Soda,
2 tb Sugar,
3/4 ts Baking powder,
1 Egg -- beaten,
2/3 c Milk -- or more as needed,
-Oil for frying, and
Powdered sugar.
-Into a large bowl, sift
-together:
1 1/3 c Flour,
1/4 ts Salt,
1/2 ts Soda,
2 tb Sugar -- and
3/4 ts Baking powder.
-Next, in another bowl,
-blend together:
1 Egg -- beaten, and
2/3 c Milk -- or more as needed.
It is hard to know if this should really be called a
cake, but it has historically been called a cake, so
it is a cake, even if it is fried. This desert appeals
to children of all ages, it is a homey, and homely,
classic ~ attractive in its own strange way, and very
tasty. I have seen it served with whipped cream and
fruit toppings, so let your imagination run wild with
the toppings. This is a Pennsylvania-Dutch recipe, and
was printed in the food section of the September 25,
1986 Austin American-Statesman. This recipe was
credited to Laura Worm, Louise Lightsey, and Jeanene
Demel.
Add the liquid ingredients to the dry ones. Beat
until smooth.
Fill a skillet or pan with 1 inch of cooking oil and
heat to a temperature of 375 F. Now cover the small
hole of a clean funnel with a finger. Then fill the
funnel with the batter. Carefully move your finger
away from the hole in the funnel, allowing the batter
to flow into the skillet. Move the funnel to form
patterns with the batter. Fry until golden brown,
about 1 or 2 minutes, turning once with two spatulas.
Remove to paper toweling to drain. Place on a plate
and sprinkle with powdered sugar. Serve hot. Repeat
the process until all of the batter is used up.
- - - - - - - - - - - - - - - - - -
|
