Nutty Funnel Cakes - dummies

By Tracy Barr

A summertime fairground favorite, you can make funnel cakes at home. Top your funnel cakes with cinnamon-sugar, which this recipe specifies, or confectioners’ sugar, fruit, and just about anything else you feel like putting on top. They’re even delicious served plain.

Preparation time: 10 minutes

Cooking time: 2 minutes per cake

Yield: 8 to 10 cakes

3/4 cup confectioners’ sugar, sifted

1 teaspoon cinnamon

2/3 cup pecans

2 1/2 cups self-rising flour

1/4 cup sugar

1 2/3 cup milk

2 eggs

1/2 teaspoon vanilla

Vegetable oil for frying

  1. Sift the confectioners’ sugar into a small bowl.

  2. Add the cinnamon and mix.

  3. With the knife blade in a food processor bowl, add the pecans and chop until fine.

  4. Add the flour, sugar, milk, eggs, and vanilla.

  5. Process for 30 seconds or until smooth.

  6. In your cast-iron deep skillet or Dutch oven, heat the vegetable oil to 375 degrees F.

  7. Using a measuring cup or a funnel to make a thin stream of batter, pour 1/4 cup batter in a circle to form spiral in the oil.

  8. Fry 1 minute until edges are golden brown.

  9. Turn and fry until golden, about 1 minute.

  10. Drain on paper towels.

  11. Sprinkle with sugar-cinnamon mixture.

  12. Serve immediately.

  13. Repeat Steps 6 through 12 to make funnel cakes in batches.

If the remaining batter gets thick while standing, stir in 1 to 2 tablespoons of additional milk about halfway through the process.

Per serving: Calories 401 (From fat 22); Fat 22g (Saturated 3g); Cholesterol 48mg; Sodium 430mg; Carbohydrate 41g (Dietary fiber 2g); Protein 6g.