Yummmmm….These taste exactly like what you would buy at the summer fair (but without the gluten!).
Mix the batter well, it should be a similar consistency to pancake batter. Meanwhile have the oil heating in a deep large pot to 375°F – you will need a thermometer for this to be accurate. I tried using an electric skillet to do the deep frying this time, but found that it couldn’t maintain the temperature hot enough for any length of time. Which caused the batter to absorb more oil that it should have while it cooked. (For any recipe), having the oil maintained at the proper temperature the entire time of cooking is essential if you don’t want greasy foods.
I tried two different methods for shaping the funnels cakes: squeeze bottle & large Ziploc bag (with a tip snipped). By far the best method was the Ziploc, as you could continually squeeze out the batter, while the bottle would only squeeze out a bit at a time then it had to intake air back into the bottle before more could be squeezed out. And for this recipe, time is of the essence! Be sure the oil is up to temperature before you add the batter, then quickly squiggle out a design in the oil.
Once the bottom has browned, flip it over using tongs or chop sticks and cook until that side is browned as well. Then drain on some paper towels. Allow to cool slightly before sprinkling with the powdered sugar, otherwise it will just melt into the funnel cake.
|Funnel Cakes|| |
- Oil for frying (canola or corn is best, but use what you are comfortable with)
- ¼ cup icing sugar, for dusting
- 1⅓ cups GFC Flour Blend for Baking
- ½ tsp xanthan gum
- ¾ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 egg
- 2 Tbsp brown sugar, packed
- 1 cup milk or almond milk
- 1 tsp vanilla
- In a large bowl combine flour, gum, baking powder and soda, and salt. Whisk well.
- In another bowl, whisk together the egg and the sugar for about 2 minutes to help dissolve the sugar. Whisk in the milk and vanilla.
- Fold the wet ingredients into the dry ingredients until a smooth pancake-like batter forms. Pour batter into a large Ziploc bag and snip the tip (not to small and not too large).
- Once the cooking oil has been heated to 375°F in a large heavy bottom pot (with at least 5” space from the rim of the pot to allow for boil up). Squeeze the batter into the oil first in a quick circle, then filling the center in with a random and squiggly pattern, leaving spaces and holes throughout. You will use about 1 cup of batter per funnel cake.
- Once the bottom is golden (about 30 seconds), flip it over to brown the other side. Transfer to a paper towel lined wire rack to drain and allow to cool completely before dusting with powdered sugar.
- Be sure the oil heats back up to 375°F before you add another funnel cake, or the cake will take longer to cook thus absorbing much more oil.