Oh yes, you read that right. This is one of those things that I’d never think to make myself, but it was surprisingly easy. (BTW, how was everyone’s Halloween?!) I did a car with my neighbor for Trunk or Treat at our church. While we were making the decorations, we wanted something sweet to munch on while constructing our ‘Candyland’ theme. I found this recipe for funnel cakes and made a few changes, substituting one of the cups of flour with sorghum flour and using almond milk instead of regular milk. This was my second time frying food (not a skill I plan on using often), and it turned out loads better than my attempt to fry falafels (which I’m going to try baking next time).
You need to make sure the oil is the correct temperature. (Which, I believe was my problem in the falafel incident- it wasn’t hot enough so they fell apart.) You can check it with a candy thermometer.
I used frosting bags for cake decorating to pipe the batter into the frying pan. If you have a clean funnel, you can use that (it is funnel cake after all!). If you’re in a pinch, just use a large plastic baggie.
Cut the tip off the bag— make sure you twist the top before doing this so the batter doesn’t spill out!
Gently pour the batter into the pan. I found that if I quickly did a zig zag pattern one way, then across the other way it turned out better.
This is how I zig zagged it, then I just swirled some more over it all crazy. Don’t worry, just make sure you don’t dump it all to make a solid fried pancake and you’ll be fine. The worst that could happen is that it either 1.turns into a solid chunk with no holes, or 2.turns into funnel cake nuggets just floating around not connected to each other. The first batch is usually the mess up, so you’ll get the hang of it after that. It all tastes the same anyway.
Time to sprinkle on the powdered sugar!
Ready to eat!
(Nail Polish- Sally Hansen “Celeb City”)