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Freedom funnel cake 


What you need: 

6 tablespoons of butter (3/4 stick) cut into 1/2 inch pieces

1 cup water

1/2 teaspoon of salt

1/2 teaspoon of sugar

1/2 tablespoon vanilla bean paste

1 1/4 cup all purpose flour

3 eggs

2 egg whites

Toppings

1 pint sliced strawberries

Ice cream

Powdered sugar

Whipped cream

What you do:

1. Combine butter, water, salt, sugar and vanilla paste and bring to a rolling boil over high heat in a wide heavy bottomed skillet:


2. Remove pan from heat and quickly stir in flour with whisk. Return to low heat and cook over low heat for 3 minutes. This will cook the mixture slightly to remove any starchy, floury taste.

3. Remove the pan from the heat and place the dough in the bowl of food processor. Process the dough for 15 seconds to cool off the dough slightly and allow steam to escape (leave tube open)

4. Add all eggs and egg whites at once. Mix for 30 seconds and transfer batter to pastry bag.

5. Fill a large pot with oil 3 inches deep and heat to 350 degrees.


6. Bring the pastry bag over the hot oil and make a spiral or zigzag pattern.


6. Fry no more than 1 large or 2 small funnel cakes at a time. The cakes will puff up to triple the size over 3-5 minutes. Flip every 30 seconds.

 7. Drain the cakes on a rack and cool slightly then top as desired.

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