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Category: Appetizers, Sides & Snacks
Prep Time: Cook Time: Total Time: 45min
1 egg
2/3 cup milk
3 Tbsp sugar
1 cup flour
1/8 tsp salt
3/4 tsp baking powder
1. Beat egg, milk and sugar until well mixed.
2. In separate bowl, mix flour, salt and baking powder; add to egg/milk mixture.
3. Beat batter with a whisk until smooth. The batter should be thin enough to easily pour through small funnel - if it's too thick, add a bit more milk.
4. Heat oil to 375 degrees F.
5. Holding finger over end of funnel, fill with the funnel with about 3/4 cup batter. Remove finger and let batter flow into hot oil, overlapping or spiraling the batter. Use remaining batter; flip cake to opposite side when golden brown (about 1-2 minutes).
***Cook's Notes***
We found that funnels can vary greatly in size - if you have one with a 1/2-inch opening - but no smaller than 5/8-inch, you'll have the most success. We tried both smaller and larger ones and ended up with very differing cakes.
--Too small and the batter drops into tidbits in the oil, not forming a cake; too large and the batter forms one big cake that is hard to cook and soggy.
Recipe Source: cdkitchen.com
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Snacks - Funnel Cake
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Category: Appetizers, Sides & Snacks
Prep Time: Cook Time: Total Time: 45min
1 egg
2/3 cup milk
3 Tbsp sugar
1 cup flour
1/8 tsp salt
3/4 tsp baking powder
1. Beat egg, milk and sugar until well mixed.
2. In separate bowl, mix flour, salt and baking powder; add to egg/milk mixture.
3. Beat batter with a whisk until smooth. The batter should be thin enough to easily pour through small funnel - if it's too thick, add a bit more milk.
4. Heat oil to 375 degrees F.
5. Holding finger over end of funnel, fill with the funnel with about 3/4 cup batter. Remove finger and let batter flow into hot oil, overlapping or spiraling the batter. Use remaining batter; flip cake to opposite side when golden brown (about 1-2 minutes).
***Cook's Notes***
We found that funnels can vary greatly in size - if you have one with a 1/2-inch opening - but no smaller than 5/8-inch, you'll have the most success. We tried both smaller and larger ones and ended up with very differing cakes.
--Too small and the batter drops into tidbits in the oil, not forming a cake; too large and the batter forms one big cake that is hard to cook and soggy.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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