April 19, 2013

Funnel Cakes

I can just hear the sounds of a country fair when I make these funnel cakes in my kitchen. I'm sure you have recognized their sweet and oily smell as you walked by a carousel or along the food stalls at the fair.  I first tried them when mom made us those at home one morning. It was a special treat - sweet sugary funnel cakes for breakfast!

Those cakes are very easy to make and the only real 'tool' you should have on hand while preparing them is a funnel. However, if you don't have one, I'm sure there are plenty of things around your kitchen that can make great substitutes. Pastry bag with a small tip, empty ketchup bottle (for a more uniform line) or even some heavy-duty foil wrapped into a funnel shape would work.

Funnel Cakes

6 oz (175 grams) plain flour
6 fl oz (180 ml) milk
1 teaspoon baking powder
1 teaspoon almond extract (or use vanilla instead)
1 egg
a pinch of salt

Whisk all the ingredients together to a uniform consistency. Pour through a funnel in a saucepan of hot oil. Fry for a few minutes on each side, turning once, until golden. Sprinkle with powdered sugar and serve immediately. 

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