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TX Sandman
02-05-2008, 11:19 PM
Broke in my turkey fryer over the weekend. Since it was a weekend, I decided to try something fun. After checking out the pantry (not much) and my cookbooks, I found a recipe that would be perfect: funnel cakes.

First, a shot of Nameless, both solo and in a group shot. I purchased the smaller pot because I didnít want to be limited to a huge turkey pot for frying.
http://img339.imageshack.us/img339/456/dsc01044jj7.th.jpg (http://img339.imageshack.us/my.php?image=dsc01044jj7.jpg) http://img339.imageshack.us/img339/4285/dsc01046di2.th.jpg (http://img339.imageshack.us/my.php?image=dsc01046di2.jpg)

After making my batter and warming up the oil, I start the cooking. Hmmm, doesnít quite look like the ones from the state fair.
http://img339.imageshack.us/img339/4723/dsc01051gs2.th.jpg (http://img339.imageshack.us/my.php?image=dsc01051gs2.jpg)

Dusted with powdered sugar.
http://img339.imageshack.us/img339/3351/dsc01052pa3.th.jpg (http://img339.imageshack.us/my.php?image=dsc01052pa3.jpg) http://img339.imageshack.us/img339/1473/dsc01053ck6.th.jpg (http://img339.imageshack.us/my.php?image=dsc01053ck6.jpg)

The waiting crowd.
http://img339.imageshack.us/img339/9521/dsc01054km1.th.jpg (http://img339.imageshack.us/my.php?image=dsc01054km1.jpg) http://img339.imageshack.us/img339/9494/dsc01058xi4.th.jpg (http://img339.imageshack.us/my.php?image=dsc01058xi4.jpg)

The family liked these a lot! The cakes tasted just like the ones from the fair, and were especially good being warm from the cooker. They didnít quite look right, but I was getting better as I went along. Before the next cook, Iím going to get several sauce bottles from the restaurant supply store to experiment with. Thereís some way with the flow of the batter, the heat from the oil, and the hand motion that all work to get that funnel cake shape. Well, practice makes perfect. :D

ajthepoolman
02-05-2008, 11:40 PM
I love funnel cakes!

TX Sandman
02-06-2008, 12:11 AM
AJ, I love funnel cakes, too! I was amazed at how easy it was. The batter was super-simple, and the cooking was very straight forward and quick. Like I said, I didn't quite have the right shape, but I may not have used enough oil, or too fast or slow a flow, or . . .

But if you have a fryer, or can get one, you can easily make these. I'm already planning another cake session pretty soon. :drooling:

bowhnter
02-06-2008, 07:27 AM
Bet the kiddos liked it!

glued2it
02-06-2008, 09:51 AM
I still havan't used my 11 piece fryer set I got for christmas.

Maybe Il'' deep fry a pork butt:wow:

peculiarmike
02-06-2008, 12:24 PM
OK. Where is the recipe????? You got us drooling. :drooling:
I have a cast iron DO I use to fry small batches in on my fryer.

TX Sandman
02-06-2008, 12:46 PM
Maybe Il'' deep fry a pork butt:wow:

I'm thinking about trying a pork tenderloin. That, or maybe a whole chicken.


OK. Where is the recipe????? You got us drooling. :drooling:
I have a cast iron DO I use to fry small batches in on my fryer.

The batter is from _The Ultimate Turkey Fryer Cookbook_, pg 164. I purchased the book because I wanted to make sure the fryer wasn't only used for turkeys in November. It's an interesting book, but it's from the "Cajun Injection" folks, so the recipes are heavy on their products.

Warning: the book says this recipe serves 20. While I doubt that, it made more than my family could eat.

3 cups all-purpose flour
1 1/2 tbsp baking powder
1 tsp salt (I used a little less)
1/2 cup granulated sugar
2 large eggs
1 egg yolk
2 1/4 cups milk
1 tsp vanilla

1. Combine flour, baking powder, salt, and sugar in a large bowl, stir together very well.
2. Combine eggs, yolk, milk, and vanilla in another bowl. Beat well with a whisk.
3. Combine dry and wet ingredients in a bowl and mix well. Pour resulting batter into a large oitcher, pastry bag, squeeze bottle, or other container that pours easily.
4. Heat oil to 350*. (This can take a while. Also, I may try 375* next time, just to see if I can get a better, less blobby shape for the cakes.)
5. Pour batter in a slow, steady stream into the oil in a slow circular motion to make a cake. Fry cake for 45 seconds to 1 minute, turning once. Remove from oil and drain on paper towels. Dust with Cinnamon-Sugar Dust. (I just used powdered sugar myself.)

Cinnamon-Sugar Dust
1 cup powdered sugar
1 tbsp ground cinnamon
Whisk cinnamon and sugar together to combine.

ajthepoolman
02-06-2008, 07:32 PM
I like to coat with powdered sugar and strawberry glaze! My second favorite is apple pie filling and powdered sugar.

Bbq Bubba
02-06-2008, 09:11 PM
I still havan't used my 11 piece fryer set I got for christmas.

Maybe Il'' deep fry a pork butt:wow:

Don't laugh J.....i've done a small pork loin, good stuff!! :D

glued2it
02-07-2008, 09:43 AM
Don't laugh J.....i've done a small pork loin, good stuff!! :D

Might have to try that too.

Good thing ya'll don't think I'm crazy:D
I really considered fying the butt or at least 4# of it.
I wander if I should bread it:confused:

I too have been thinking about doing a whole chicken TX.
I actually figured I would bread the chicken.

Bassman
02-14-2008, 10:57 PM
I purchased a funnel cake kit from Bed Bath and Beyond that included the funnel, tongs, batter mix and a round form that you just set in the pan to help shape. Really quite easy.

The Cajun Injector products are great. I have used literally gallons of the stuff over the years. Keith

TX Sandman
02-14-2008, 11:24 PM
Thanks for the info, Keith! I was thinking about a form of some kind, so I'll have to check that out. Do you remember what you gave for it?

As for the CI products, I have nothing against them, nor was I trying to slam them. My comments simply meant most recipes in the book call for CI products, rather than spices. Like, say, Garlic Shrimp calling for CI Garlic Butter injection formula as a sauce, rather than plain ol' garlic and butter.

TX Sandman
02-17-2008, 12:52 PM
Update: I did these agin, but this time I had a ring. It worked a *lot* better! I used about 1/4 cup batter per cake (and could have used less, if needed), and cooked 'em at 375*. They actually looked like the ones from the fair.
http://img401.imageshack.us/img401/6232/dsc01088sb4.th.jpg (http://img401.imageshack.us/my.php?image=dsc01088sb4.jpg) http://img146.imageshack.us/img146/1217/dsc01093xk7.th.jpg (http://img146.imageshack.us/my.php?image=dsc01093xk7.jpg)

peculiarmike
02-17-2008, 09:05 PM
You're on it now! Turning pro. See you at the fair. :rolleyes:

PigCicles
02-17-2008, 09:22 PM
Shoot those pics make me wanna get on a ride that goes round and round til ya wanna get sick... bring on those funnel cakes and pass on the rides!

Bassman
02-24-2008, 05:24 AM
Thanks for the info, Keith! I was thinking about a form of some kind, so I'll have to check that out. Do you remember what you gave for it?

As for the CI products, I have nothing against them, nor was I trying to slam them. My comments simply meant most recipes in the book call for CI products, rather than spices. Like, say, Garlic Shrimp calling for CI Garlic Butter injection formula as a sauce, rather than plain ol' garlic and butter.




The whole kit was only about $12.00 if I recall. The parts are a little cheesy, but for occasional use, it works fine. Keith

TX Sandman
02-24-2008, 08:17 AM
Thanks for the info Keith. All I'll say is I gave a *lot* more for the ring I bought. It'll last forever, though.

BlazerQue
03-22-2008, 09:20 PM
mmmmm funnel cakes :)

As to the thoughts of frying a whole chicken, I have been wondering about that after watching a show recently where they featured a restaurant with a menu of fried turkey. I wonder how Cornish hens would do?