Here is Jane Arndt, from Michigan. She is at this year’s Plant City Strawberry Festival, held in March down here in Florida every year. She holds a funnel cake. It’s sort of tradition that when Jane, or Barb Lloyd, and I find ourselves at a festival or fair, we also find ourselves eating funnel cake.
They are very simple and a lot of fun to make. Basically you use flour, egg(s) and milk in nearly equal proportions, a bit of baking powder and perhaps a little sugar, and you’ve got it. You want a batter about the consistency of waffle batter, so juggle the milk and flour until you get it.
If you aren’t into creative cooking, here’s a more specific recipe.
Funnel Cakes
3 or so c of flour
3 eggs
2 c milk
1/4 c sugar
1 c milk or more
a dash of salt, if you use it
oil for frying
toppings of choice
1. Beat eggs.
2. Stir in milk and sugar.
3. Add dry ingredients and mix well.
Method:
1. Heat at least an inch of frying oil in a medium frying pan to 375°. Or just drop a little batter in the oil. If it sizzles and browns right away, you’re in business.
2. Use a funnel with a half inch bottom opening. Hold your finger over the opening and fill the funnel.
3. Hold the funnel over the pan, and stream batter into the oil in any pattern that amuses you, circle, criss-cross, or random.
4. Fry for about one minute. Using two spatulas, or tongs and spatula, turn the cake over. Fry again for about one minute.
5. With your spatulas, remove the cake from the oil and place on a paper towel to drain.
6. Top with powdered sugar, cinnamon sugar, fruit, syrup, whatever you fancy.
Best when eaten still warm!
