I was going to write a post about Paula Deen, but then I remembered Eleanor Roosevelt’s quote and decided against it.
“Great minds discuss ideas; average minds discuss events; small minds discuss people.” -Eleanor Roosevelt
She’s a smart lady, I tell you what.
Anyway, I think I should let you know that I didn’t actually make this funnel cake, my mom did. But it was way too good not to share. (Plus, I fried it myself, I just didn’t make the batter…does that count?)
I didn’t know it was possible, but this tasted even better than fair/carnival/etc. funnel cake. I don’t know if it’s just my mom’s touch or if this really is the best funnel cake recipe ever. You’ll have to try for yourself!
I will warn you, you can probably only leave the batter in the fridge for a day or 2 before it goes bad. I tried making a funnel cake from it on the 3rd day and the inside was straight up gooey even though the outside was burnt.
Recipe from: All Recipes. Makes 2 funnel cakes.
- 4 cups vegetable oil for frying
- ¾ cups milk
- 1 eggs
- 1¼ cups all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup confectioners’ sugar
- In a deep-fryer, or heavy skillet, heat oil to 375 degrees F (190 degrees C).
- In a large bowl, beat milk and eggs together. Combine flour, baking powder, cinnamon and salt. Stir into the egg mixture until smooth.
- Pour in 1 cup of batter into a Ziplock bag. Cut a tiny hole in the bottom corner of the bag.
- Start from the center in a swirling motion to make a 6 or 7 inch round. Fry on both sides until golden brown.
- Remove and drain on paper towels. Sprinkle with confectioners’ sugar and serve warm.