August 4, 2011

Cooking From The Pantry: Funnel Cake

Ladies and gentlemen, I give you the funnel cake recipe, mostly in action shots.

Because that's how we roll here.

Start with a sweet pancake/waffle/crepe batter - Mr uses one from Recipes from Central Market, but any one will do. Just make sure it runs freely, so add more liquid if you need to.

Heat oil in a large, deep skillet to about 375-400° (Sparky the fire safety dog says to be careful, boys and girls).

Okay, now here's the best part: pour the batter in to a funnel. (Er, block the bottom with your thumb while you do it. Otherwise: epic mess. Not speaking from experience or anything.)

Then do this:

Mr likes symmetry. A lot.

Fry on both sides until toasty brown - depending on how soft or crispy you like your funnel cakes. Remove from oil - with kitchen tongs, people - and top with icing sugar (mandatory).

Then go nuts. I went with frozen strawberries, and Mr went with chocolate (except he added milk at the end and it seized - the all time best food verb ever).

Don't forget to put the kids to bed early so you don't have to share, and don't forget to bring the icing sugar with you to the table (::cough:: couch), because you'll want it.

And the last thing you'll want to do while eating deep fried funnel-cakey goodness is stand up and walk anywhere.

For anything.