The weather is getting colder by the day, and I’m already missing our gorgeous summer days. One of the best things about summer is, of course, the food, and some of the best food around is what you would find at a midway, namely, Funnel Cakes!The first time that I tried a funnel cake was during my 2011 vacation to Canada’s Wonderland. I gotta tell ya, it was love at first bite! The second time around was when The Ex rolled into town this last summer. However, I was less than impressed with the taste of their version. Not only that, but I was left with a good-sized stomach ache as well. Needless to say, I’ve made a mental note to be satisfied with their awesome hamburgers and soft serve ice cream!
So what do you do when you crave midway food but are under the impression that said food is way too difficult to make at home? You suck it up and give it a shot anyway!
And I’m so glad that I did! Seriously, if I had known two years ago just how simple these were to whip up, I would’ve made them the minute I got home from vacation!
Obviously, you don’t want to make a habit of eating these too often, but really, do yourself the favor and try them, because the occasional deep-fried food won’t kill you!
Recipe courtesy of: Best Recipes Evar!
1 cup sifted flour
1/2 tsp. salt
1/2 tsp. baking powder
1 Tbs. sugar
3/4 cup milk
1/2 tsp. vanilla extract
Peanut oil (or any oil with a high smoke point,) for frying
Heat oil in a large Dutch oven or cast iron frying pan. While you wait for the oil to heat, sift and whisk together flour, salt, and baking soda into a medium bowl. Add remaining ingredients and whisk until the batter is smooth. Transfer batter to a large measuring cup, or similar container with a spout. I find this to be a much easier technique than using a funnel.
Test the temperature of the oil with a drop of batter; if it sizzles and begins to brown quickly, it is ready for frying. (If your oil is not hot enough, the batter will absorb too much oil and the resulting cakes will be greasy and soggy – YUK!) Pour a thin stream of batter into the hot oil using a swirling motion. I don’t measure the amount of batter I use per cake; I just eyeball it to around 7 or 8 inches in diameter. Carefully flip the cake when it starts to brown around the edges. Fry until golden brown and transfer to a paper towel-lined plate. Repeat until all the batter is used up.
Our favourite topping is a dusting of icing sugar, a scoop of vanilla ice cream, and strawberries!
This recipe will yield 6 cakes. If you have leftovers, fear not! These taste even better the next day when reheated under the broiler! Can you say “Crispy?!”