Recipes Dream: Fair Funnel Cakes

Fair Funnel Cakes

Summa Summa Summa Tiiiiiime, Summa Time!!! Summer is almost here divas!! Yes lawd!!! I am not really a fan of summer because I don't do heat very well, but I do love the fact that every summer I can count on hitting up some awesome street festivals and fairs for some scrumptious hot funnel cakes!!! Mmmm...slightly crunchy on the outside and fluffy and chewy on the inside...golden and simply delish!!

I'm a plain girl when it comes to my funnel cakes. I like them with nothing but powdered sugar, but occasionally I'll throw on some strawberries or apples & caramel. I got this recipe for funnel cakes a few days ago from a friend of mine and I wish I had it during the colder months. This recipes fries up one delicious funnel cake and just the way I like them. I'm going to show you exactly how to make these fair funnel cakes and then I'm going to eat the whole batch while I'm uploading pics for this post. Think I'm lying? I will definitely be keeping this recipe in my stash! Thanks Ebony! I heart ya girl!

Please read the helpful tips below before making these! I have screwed this recipe up twice by not following them. I'm so hard headed.

Ingredients (make 3, 7 inch funnel cakes)

1 egg
1/4 t. vanilla
1 cup of milk
1/8 cup of packed brown sugar
1 cup flour
3/4 t. baking powder
Pinch of salt
2 cups of butter flavored Crisco
Powdered sugar (optional garnish)

Step 1.) In a small bowl, mix together:

1 egg

1/4 t. vanilla

1 cup of milk

1/8 c. brown sugar, packed

Step 2.) Mix well and set aside

Step 3.) In a large bowl mix together:

1 cup of flour

3/4 t. baking powder

Pinch of salt

Step 4.) Add wet mixture into dry mixture and mix well until combined.

Step 5.) Heat two cups of Butter Flavored Crisco in a skillet on high (about 350 degrees). You can use regular Vegetable oil or Crisco but the butter flavor Crisco is the one them carnival vendors have stashed under the fryers. (I'm so nosey)

Step 6.) When oil is ready add 1/2 cup of mixture into the funnel. Use your finger to plug up the hole at the bottom of the funnel.

Step 7.) Place funnel over hot grease and remove your finger. Make your desired design by moving the funnel around. I usually make circles and then make lines over the circles.

Step 8.) Cook for about 1-2 minutes per side or until lightly golden, flip and cook that side for about a minute. (the last side will cook faster than the first)

Step 9.) When the funnel cake is ready remove it from the oil with tongs/spatula and place on a plate of paper towels to drain. Serve HOT! Sprinkle with powdered sugar and enjoy!!

*Tips on how to make the best funnel cakes*

Funnel: Use a funnel with at least a dime size opening or larger. If the funnel opening is too small your funnel cake will be thin and crispy instead of thick and fluffy. I sometimes just pour it right from the bowl. It doesn't look as pretty but it makes it nice and fluffy.
The Oil-Make sure your oil is hot, but not too hot. To test your oil, drop a teaspoon of batter into the oil. If it cooks evenly & steady the oil is just right. If it starts to brown instantly the oil is too hot and if the oils doesn't bubble up then the oil is too cold. If the oil is not hot enough you will have one greasy, disgusting funnel cake on your hands.

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