Cook this: Mini Boardwalk Funnel Cakes
Dave Garrett
Shereen Pavlides makes the funnel cake batter.
Shereen Pavlides
Mini Boardwalk Funnel Cakes
Dave Garrett
The funnel cakes fry in hot oil.
For this week鈥檚 Cook This, chef Shereen Pavlides makes Mini Boardwalk Funnel Cakes.
Mini Boardwalk Funnel Cakes
2 cups all purpose flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1 cup whole milk
2 large eggs
2 1/2 cups canola or vegetable oil
confectioner sugar
Whisk flour, sugar, baking powder and salt in a medium bowl.
Whisk milk and eggs in a large bowl until combined. Gradually add the dry ingredients into the wet ingredients, constantly whisking until smooth. Let batter rest 15 minutes.
Add canola oil to a 10-inch cast iron skillet and heat to 350 degrees as measured by a candy thermometer.
Use a funnel with a 3/8-inch opening or cut the top of a squeeze bottle to make a 3/8-inch opening, then add about 1 1/2 tablespoons batter to the funnel or squeeze bottle. Use your finger to plug the flow of batter. When ready, remove your finger and drizzle batter into the hot oil, making tight squiggly lines, creating a 4- to 5-inch circle. Fry until lightly golden, about 30 seconds on each side. Remove to a paper towel-lined sheet tray. Immediately dust with confectioner鈥檚 sugar. Serve immediately as they are prepared.
Prep time: 20 minutes Cook time: 10 minutes Makes: 16-18 mini funnel cakes Serves: 8-10