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Thread: Funnel Cakes

  1. #1
    Join Date
    Jan 2008
    Location
    DFW, Texas
    Posts
    2,661

    Default Funnel Cakes

    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 didn’t want to be limited to a huge turkey pot for frying.


    After making my batter and warming up the oil, I start the cooking. Hmmm, doesn’t quite look like the ones from the state fair.


    Dusted with powdered sugar.


    The waiting crowd.


    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 didn’t quite look right, but I was getting better as I went along. Before the next cook, I’m going to get several sauce bottles from the restaurant supply store to experiment with. There’s 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.
    Rob - TX Sandman
    Plank Owner, TQJ

  2. #2
    Join Date
    Jan 2008
    Posts
    42

    Default

    I love funnel cakes!

  3. #3
    Join Date
    Jan 2008
    Location
    DFW, Texas
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    2,661

    Default

    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.
    Rob - TX Sandman
    Plank Owner, TQJ

  4. #4
    Join Date
    Jan 2008
    Location
    Frisco, TX
    Posts
    115

    Default

    Bet the kiddos liked it!
    Mike

    Weber Smokey Mountain
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    UDS
    Thermapen, ET73, Polder, 2 Accu-Rite

  5. #5
    Join Date
    Jan 2008
    Location
    Tulsa
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    1,328

    Default

    I still havan't used my 11 piece fryer set I got for christmas.

    Maybe Il'' deep fry a pork butt
    VDS aka "IT"
    Brinkman Smoke N Pit Pitmaster
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    Jeremy
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  6. #6
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
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    Default

    OK. Where is the recipe????? You got us drooling.
    I have a cast iron DO I use to fry small batches in on my fryer.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  7. #7
    Join Date
    Jan 2008
    Location
    DFW, Texas
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    2,661

    Default

    Quote Originally Posted by glued2it View Post
    Maybe Il'' deep fry a pork butt
    I'm thinking about trying a pork tenderloin. That, or maybe a whole chicken.

    Quote Originally Posted by peculiarmike View Post
    OK. Where is the recipe????? You got us 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.
    Rob - TX Sandman
    Plank Owner, TQJ

  8. #8
    Join Date
    Jan 2008
    Posts
    42

    Default

    I like to coat with powdered sugar and strawberry glaze! My second favorite is apple pie filling and powdered sugar.

  9. #9
    Join Date
    Jan 2008
    Posts
    1,519

    Default

    Quote Originally Posted by glued2it View Post
    I still havan't used my 11 piece fryer set I got for christmas.

    Maybe Il'' deep fry a pork butt
    Don't laugh J.....i've done a small pork loin, good stuff!!
    Rubbed, Smoked and Sauced BBQ Team sponsored by Barsleaks/Rislone
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    I don't know what the actual temp is, but it cooks the way I want it to, so I don't guess it really matters.

  10. #10
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    1,328

    Default

    Quote Originally Posted by Bbq Bubba View Post
    Don't laugh J.....i've done a small pork loin, good stuff!!
    Might have to try that too.

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

    I too have been thinking about doing a whole chicken TX.
    I actually figured I would bread the chicken.
    VDS aka "IT"
    Brinkman Smoke N Pit Pitmaster
    Kegerator(retired)
    OUTDOOR GOURMET 11-PIECE COMBO FRYER SET
    KCBS Certified BBQ Judge
    Formaly "The Q Joint" BBQ Team (The Butt Man)
    There's no place like 127.0.0.1
    Facebook

    Jeremy
    .

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