Funnel Cake

The Red River Valley Fair is this week in Fargo and one of the highlights is the food vendors. My cholesterol and blood sugar numbers shoot up just walking past the booths! However, I always have to indulge at least one time and get something really unhealthy. Perhaps one of the least sinful treats is the Funnel Cake, especially if you are conservative on the topping! I wasn’t sure if everyone knew what a funnel cake should look like so I found this great picture at MomsWhoThink.com. Now that your mouth is watering, here’s how you can make them at home!

Funnel Cake

For the batter:
In a large bowl, mix these ingredients together:
• 4 cups flour
• 1/3 cup granulated sugar*
• 2 teaspoons baking powder
• 1/2 teaspoon salt

Make a well in the dry mixture and add these ingredients, mixing until smooth.
• 2-1/2 cups milk
• 3 large eggs

*Healthy Option: unrefined sugar (Sucanat or Rapadura)

To fry the funnel cakes, preheat 3-4 cups of oil in a deep skillet or deep-fryer until the oil temperature is about 350 degrees.

As the oil is heating up, pour the batter into a gallon-size sealable baggie or a plastic squirt bottle. When the oil is heated, snip the end off the baggie or bottle lid so that the opening is about a quarter inch. Carefully squeeze some batter into the hot oil, moving back and forth, criss-crossing to make a spider web. Cook about two minutes. Using tongs or large serving fork, turn the cake over and cook until golden on the other side, about 1 minute more.

Using the tongs or fork, carefully remove the funnel cake from the oil and drain it on some paper towels. Continue making funnel cakes until you run out of batter (8-12 cakes depending on how large and thick you make them.)

Topping:

They are best eaten warm. Top them with your favorite pie topping, chocolate or caramel sauce, or powdered sugar. Cut back on some of the calories by sprinkling with cinnamon instead.