Funnel Cakes without the Fair Experience

It's fair time again...  The Utah State Fair just started last Friday.  For years I was a fair goer, especially when I was younger. We'd ride some of the rides, play a load of midway games and check out all of the little booths.

Of course, we'd end up at the food end of the midway and gorge ourselves on fat filled delicacies.  There was something magical about a fair corn dog late in the evening with a fresh lemonade as a sidecar.  As dessert, we'd share a couple funnel cakes, one with chocolate sauce and another drenched in a strawberry maceration, and both dusted with powdered sugar.

But I have to say that the mystique of the fair has worn off in the past few years.  Maybe it's because I'm older and wiser, but the rides seem a little more rickety than ever.  The lack of fingers on the operator's right hand just doesn't instill that much confidence.  I've seen way too many YouTube videos showing how the Carny games are impossible to win.  Many of the vendor booths have devolved into satellite system sales people, extremely similar henna tattoo stands, and purveyors of the leftover inventory of low-grade kitchen gadget manufacturers that couldn't reach the high standards of late night infomercials.

Above all else, the saddest part was the quality of the food.  Last time we went, it was $8 for a very sub-standard foot-long corn dog.  The fresh cut spiral fries tasted like they'd been wallowing in grease under heat lamps for hours.  And the funnel cakes?  Well, they were so oil-soaked and stale that I couldn't eat it all.

So I've resolved to create the experience I remembered as a kid here at home.  Yes we're breaking out the frying oil again and we're making our own funnel cakes. 

Now there are two essential pieces of hardware to construct them.  First, you need a funnel that will hold 1 cup worth of liquid.  A smaller funnel could be used, but I really like the size of the cake created using this much batter.  It'll create a funnel cake that's about 8 inches wide and 1 1/2 inches thick.  Second is a good sized saucepan.  I like the 3-4 quart saucepan that's about 8-9 inches wide.  This allows you to cook one at a time and the size of the pan will help you control the size of the cake.  As you pour out the batter, it'll expand to the sides a bit but since the pan is only 8 inches wide, the batter won't scatter all over the place.  This size of pan will contain the cake to a uniformed size.  After cooking one side, I've found that I can use a fork to slowly turn the cake over, flipping it away from me.  The size of this pan makes this very easy because it'll hold it in place.  No chasing the cake back and forth across the oil pool.  And if any oil splashes, it'll splash away from you.  If you really want to use a larger pan, feel free.  Just know that flipping may be a little harder.

The batter consistency is crucial to the outcome.  It may look like an overly-thin pancake batter, but trust me, it'll do the job.  The recipe should be thin enough to pour out of the funnel in a steady, medium-speed stream.  Test it out before pouring the batter into the oil.  Scoop up some batter in the funnel and let it leak out the bottom, back into the bowl.  Depending on the humidity and the condition of your flour, it could be a little too thick.  In that case, add another 1-2 ounces of milk, mix and try it again until that magic consistency is reached.

Also, have a cookie cooling rack with some paper towels underneath it ready.  When the cake is done, you can use a fork or some tongs to lift it out of the oil and over to the rack.  The rest will allow the excess oil drip off and also cool just enough to eat whenever you're ready.

Funnel Cakes

Makes 4 good size funnel cakes

Vegetable or Canola oil
1 2/3 cups milk
2 eggs
2 1/4 cups flour
1/2 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
A funnel that holds 1 cup of liquid

In a large wide saucepan, add enough oil so it comes 2 inches up the side.  Place it over medium high heat until the temperature reaches 340 degrees (use your digital thermometer to monitor the temperature).

As the oil is heating up, pour the eggs and milk into a mixing bowl and beat thoroughly.  Then in another bowl, add the flour sugar, salt and baking powder.  Stir the dry ingredients so they are well combined.  Pour the egg and milk into the dry ingredient bowl and stir until all of the limps are gone.

Now place your finger over the bottom of the funnel and use it to scoop out about 1 cup of batter.  Hold the funnel over the oil and move your finger, allowing the batter to pour out.  Move the funnel around so you pour the batter all over the cooking oil.  After about 2-3 minutes, flip the cake and cook for another 2 minutes.  Pull the cake out of the oil using tongs or a fork.  Place it on a cooling rack and repeat until all of the batter is gone.

Top with fresh fruit, chocolate or caramel sauce, or just a lot of powdered sugar.