Buttermilk Funnel Cakes Food

TRADITIONAL FUNNEL CAKES

Steps:

• In a large bowl, combine the milk, eggs and sugar. Combine flour and baking powder; beat into egg mixture until smooth., In a cast-iron or electric skillet, heat 2 inches oil to 375°. Cover the bottom of a funnel spout with your finger; ladle 1/2 cup batter into funnel. Holding the funnel several inches above the skillet, release your finger and move the funnel in a spiral motion until all the batter is released. Scrape funnel with a rubber spatula if needed., Fry until golden brown, 1 minute on each side. Drain on paper towels. Repeat with remaining batter. Dust with confectioners' sugar. Serve warm with jam.

EASY CLASSIC FUNNEL CAKE

Steps:

• Sift the flour, baking powder, baking soda and salt into a large bowl. In a smaller bowl, whisk the egg with the granulated sugar until pale. Whisk the milk into the egg mixture, then gently fold into the flour mixture. It should be a bit thicker than pancake batter but thin enough to pour. Add up to 3 tablespoons milk to loosen the batter, if needed.
• Heat about 2 inches of canola oil in a large high-sided skillet or pot over medium-high heat until a deep-fry thermometer registers 375. Meanwhile, mix the confectioners' sugar and cinnamon in a small bowl. Hold a funnel in one hand with your finger plugging the hole at the bottom. Pour 1 cup batter into the funnel. Hold the funnel over the hot oil and remove your finger from the hole, letting the batter drop in a spiral pattern all over the surface of the oil. It will look like lots of individual pieces at first, but as you continue to add batter, the pieces will fuse together. Cook until the batter floats and the underside is golden brown, about 30 seconds. Flip with tongs and cook until golden brown on the other side, about 30 more seconds. Transfer to a paper-towel-lined plate and repeat to make 5 more funnel cakes. Dust with the cinnamon-sugar and serve with whipped cream and/or fruit sauce, if desired.

FUNNEL CAKES III

Steps:

• Beat egg. Mix in milk. Sift flour, salt, sugar, and baking powder; beat into egg mixture until smooth.
• Pour oil into a heavy pan until it is 1 inch deep. Heat to 375 degrees F (190 degrees C).
• Pour batter through funnel into oil with a circular motion to form a spiral. Fry until lightly brown; turn over to brown the other side. Cook to golden brown, and remove to drain on paper towels. Sprinkle with confectioner's sugar while still warm.

BUTTERMILK FUNNEL CAKES

Steps:

• Heat oil in a low-sided six-quart saucepan over medium-high heat until a deep-frying thermometer registers 375 degrees. Line a baking pan with paper towels.
• Meanwhile, whisk together the eggs, buttermilk, honey, almond extract, and orange-flower water in a medium bowl. In a large bowl, sift together the flour, salt, granulated sugar, baking soda, and baking powder. Make a well in the center, and pour in the egg mixture. Using a whisk, gradually draw the flour mixture into the egg mixture, whisking until smooth before drawing in more flour.
• Fit an 18-inch pastry bag with a #3 tip. Fill bag with one-sixth of the batter. Pipe long squiggles directly into the hot oil. Cook until the dough has risen to the surface and is golden brown on the bottom, about 1 minute. Turn over, and cook until completely golden, 1 minute more. Using a slotted spoon, remove from hot oil and transfer to lined pan. Repeat with the remaining batter.
• When cool enough to handle, sift non-melting sugar over fried dough, and serve.