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Funnel cakes

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01 / Original postFunnel cakesBob (this one) · 25 Jul 2005 02 / This pagePosts 1–20Page 1 of 2 · chronological order 03 / Latest replyPost #36TammyM · 28 Jul 2005

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General fitness, health and nutrition
Published
25 July 2005
Last activity
28 July 2005
Original author
Bob (this one)
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36
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  1. Original post
    Bob (this one)
    Archived post
    #1

    People laugh when I say this. One of the reasons I like summertime
    around here is because of all the lawn parties and firehouse picnics. I
    bump into people I haven’t seen in a while and we lie about how well
    we’re all doing. Amazing Daughter’s delight takes over for the evening.
    We laugh and she rides things. Then we ride the Ferris wheels
    together. And we eat.
    You know what’s out there. Sandwiches. Country ham. Beef barbecue.
    Pork. Smoked, pulled, sliced, vinegared, red-sauced, however you can
    imagine it. Sloppy Joes. Then ride the whip.
    Ice cream. Sno-cones. Fries in a zillion shapes and sizes. Hot dogs
    shorter than the bun, the same length as the bun and longer than the
    bun. Then do the bumper cars. Back for a big soda.
    Sausage sandwiches with peppers and onions. Should come with a side of
    Maalox. Maybe throw a couple balls at those elusive targets and win a
    stuffed animal. Fried chicken leg quarters with a slice of bread. Ride
    the octopus. Then it’s time for serious eating. Funnel cakes. I can
    hear you laughing.
    You know what they are. Basically, sweet batter dropped into hot fat
    and fried briefly on each side. Sprinkled with powdered sugar. Handed
    out the window on a skimpy paper plate. Next!
    Hang on a second. There’s more to them than just that. Well, actually
    there isn’t. But there are several different but close ways to get
    there. They’re simple home cooking that kids and grownups like. Even
    in this day of fat-conscious eating, somehow funnel cakes are a
    different category that forgives the transgression.
    Here are three slightly different versions I’ve collected over the
    years. The different recipes give slightly different results and all are
    good and easy. I’ve found that if you’re testing the recipes and have
    plenty of powdered sugar on hand, pretty much everybody will help you
    decide which is best. And, the other thing you need to remember is that
    everyone IS an expert you should listen to very carefully. No, really.
    Ask anybody.
    Basic rules for all of them: For home use, an electric skillet is
    perfect. You’ll need about a half-inch of oil in it and it should be
    heated to about 375°F. They’re called funnel cakes because, um, you
    pour the batter through a, er, funnel. Duh. But if you want to make
    measuring cup cakes or squeeze-bottle cakes, that’ll work, too. For the
    squeeze bottle, make sure the hole is big enough to let a decent
    sized-squirt out. Too thin means the cake will break when you’re
    handling it.
    What kind of oil for frying? I’d avoid olive oil - not that compatible
    with powdered sugar. After that, it doesn’t really matter. Corn oil,
    peanut oil, soybean oil. The old-timers used lard which, as far as I’m
    concerned, gives the best result. Nowadays, if you cook with lard,
    somebody’s bound to call you a commie or something. Solid shortenings
    like Crisco work fine, too. Your call.
    Use a funnel with an opening between 1/4 and 1/2 inch. Fry each cake
    on the first side about a minute, or until the edges are golden. Turn
    and fry the other side about 45 seconds. Drain on paper towels.
    Sprinkle with confectioners sugar. Or trickle maple syrup, molasses or
    honey over top.
    Or, put a dash of cinnamon or some interesting extract or even a
    liqueur in the batter. Never thought of that now, did you? Play with
    it. That liqueur business sure takes it uptown in a hurry, doesn’t it?
    You might enjoy seeing them in modern, living color. Mix a drop of
    food color with maybe four tablespoons sugar and stir, shake or
    otherwise mix it all together to spread the color. Maple sugar is good.
    Likewise brown sugar.
    Funnel Cakes, version 1 - Rings
    This one is the lightest and airiest of the three. I suggest rings
    because, well, it’s my column and I can. Besides, the lightness
    reminded me of good doughnuts.
    1 egg
    2\3 cup milk
    2 tablespoons sugar
    1\4 teaspoon salt
    1 1\3 cup flour
    3\4 teaspoon baking powder
    1 teaspoon baking soda
    Heat oil to 375°. Beat egg and milk together. Mix all dry ingredients
    together. Add milk mixture and beat until batter is smooth. Pour
    batter slowly in a circle shape about 6 inches round.

    Funnel Cakes, version 2 - Flowers
    These will be a bit heavier than the first ones.
    1 1/4 cups self-rising flour
    2 tablespoons sugar
    2/3 cup milk
    1 egg, slightly beaten
    confectioners sugar, for dusting
    Heat oil to 375°. Combine flour, sugar, milk, and egg in a bowl,
    beating with electric mixer until smooth. Pour batter into hot fat in
    the shape of a small (5-inch) flower. I usually like 5 petals, but the
    Funnel Cake Executive Committee says you can make it with as many as you
    like. Shake sugar over top to finish.

    Funnel Cakes, version 3 - Pinwheels
    These will be the densest with a wonderful, moist cakiness. This one
    is where you can best put other things in the batter. Substitute some
    flavored extracts for part of the milk. Maybe start with a teaspoon
    until you see how much you like.
    1 1/2 Cups flour
    2 1/2 teaspoons baking powder
    1 tablespoon oil
    1 1/4 cup milk
    2 eggs
    Mix well, pour into 375° hot oil in a pinwheel shape. Drain on paper
    towels when brown. Sprinkle with sugar or something.
    Last word of advice. When you’re making them, don’t get between your
    testers and the table. Trampled.

    Report
  2. OmManiPadmeOmelet
    Archived post
    #2

    In article <[email hidden]>,

    Bob (this one) said:

    People laugh when I say this. <snipped>

    Not I. :-)

    Thanks for a delightful article!

    Saved to the nutrition file.....

    Sounds like you are having a wonderful summer.

    Cheers!
    --
    Om.

    "My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

    Report
  3. OmManiPadmeOmelet
    Archived post
    #3

    In article <[email hidden]>,

    Bob (this one) said:

    People laugh when I say this. <snipped>

    Not I. :-)

    Thanks for a delightful article!

    Saved to the nutrition file.....

    Sounds like you are having a wonderful summer.

    Cheers!
    --
    Om.

    "My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

    Report
  4. OmManiPadmeOmelet
    Archived post
    #4

    In article <[email hidden]>,

    Bob (this one) said:

    People laugh when I say this. <snipped>

    Not I. :-)

    Thanks for a delightful article!

    Saved to the nutrition file.....

    Sounds like you are having a wonderful summer.

    Cheers!
    --
    Om.

    "My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

    Report
  5. OmManiPadmeOmelet
    Archived post
    #5

    In article <[email hidden]>,

    Bob (this one) said:

    People laugh when I say this. <snipped>

    Not I. :-)

    Thanks for a delightful article!

    Saved to the nutrition file.....

    Sounds like you are having a wonderful summer.

    Cheers!
    --
    Om.

    "My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

    Report
  6. OmManiPadmeOmelet
    Archived post
    #6

    In article <[email hidden]>,

    Bob (this one) said:

    People laugh when I say this. <snipped>

    Not I. :-)

    Thanks for a delightful article!

    Saved to the nutrition file.....

    Sounds like you are having a wonderful summer.

    Cheers!
    --
    Om.

    "My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

    Report
  7. OmManiPadmeOmelet
    Archived post
    #7

    In article <[email hidden]>,

    Bob (this one) said:

    People laugh when I say this. <snipped>

    Not I. :-)

    Thanks for a delightful article!

    Saved to the nutrition file.....

    Sounds like you are having a wonderful summer.

    Cheers!
    --
    Om.

    "My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

    Report
  8. Anny Middon
    Archived post
    #8

    "Bob (this one)" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    Then it’s time for serious eating. Funnel cakes. I can hear you
    laughing.

    There's them that turn up their pointed little noses at funnel cakes.
    There's them (like you) who revere them. Then there's folks like me who
    like 'em okay, but prefer something else.

    Like Elephant Ears.

    For the unitiated, this is yeast dough (very similar to bread or pizza
    dough, but a bit sweeter) that's rolled out to a thin disk and then fried in
    deep fat until it's nicely brown. They put it on a paper plate, slather it
    with melted butter and sprinkle it heavily with powdered sugar or cinnamon
    sugar or (nost common these days it seems) a mixture of the two.

    In other words, the bestest carnival food dessert of them all.

    OK, I admit it. Part of my fondness for Elephant Ears is that my mother
    used to make something similar. Whenever she'd bake bread (which was only a
    couple times a year), she'd take some of the dough, roll it out thinly, and
    panfry it in butter. We'd eat it for lunch, with powdered sugar or maple
    syrup or jam. If Mom announced at breakfast she was making bread that day,
    we'd all cheer, "Fried dough for lunch!"

    Anny

    Report
  9. Anny Middon
    Archived post
    #9

    "Bob (this one)" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    Then it’s time for serious eating. Funnel cakes. I can hear you
    laughing.

    There's them that turn up their pointed little noses at funnel cakes.
    There's them (like you) who revere them. Then there's folks like me who
    like 'em okay, but prefer something else.

    Like Elephant Ears.

    For the unitiated, this is yeast dough (very similar to bread or pizza
    dough, but a bit sweeter) that's rolled out to a thin disk and then fried in
    deep fat until it's nicely brown. They put it on a paper plate, slather it
    with melted butter and sprinkle it heavily with powdered sugar or cinnamon
    sugar or (nost common these days it seems) a mixture of the two.

    In other words, the bestest carnival food dessert of them all.

    OK, I admit it. Part of my fondness for Elephant Ears is that my mother
    used to make something similar. Whenever she'd bake bread (which was only a
    couple times a year), she'd take some of the dough, roll it out thinly, and
    panfry it in butter. We'd eat it for lunch, with powdered sugar or maple
    syrup or jam. If Mom announced at breakfast she was making bread that day,
    we'd all cheer, "Fried dough for lunch!"

    Anny

    Report
  10. Anny Middon
    Archived post
    #10

    "Bob (this one)" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    Then it’s time for serious eating. Funnel cakes. I can hear you
    laughing.

    There's them that turn up their pointed little noses at funnel cakes.
    There's them (like you) who revere them. Then there's folks like me who
    like 'em okay, but prefer something else.

    Like Elephant Ears.

    For the unitiated, this is yeast dough (very similar to bread or pizza
    dough, but a bit sweeter) that's rolled out to a thin disk and then fried in
    deep fat until it's nicely brown. They put it on a paper plate, slather it
    with melted butter and sprinkle it heavily with powdered sugar or cinnamon
    sugar or (nost common these days it seems) a mixture of the two.

    In other words, the bestest carnival food dessert of them all.

    OK, I admit it. Part of my fondness for Elephant Ears is that my mother
    used to make something similar. Whenever she'd bake bread (which was only a
    couple times a year), she'd take some of the dough, roll it out thinly, and
    panfry it in butter. We'd eat it for lunch, with powdered sugar or maple
    syrup or jam. If Mom announced at breakfast she was making bread that day,
    we'd all cheer, "Fried dough for lunch!"

    Anny

    Report
  11. Anny Middon
    Archived post
    #11

    "Bob (this one)" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    Then it’s time for serious eating. Funnel cakes. I can hear you
    laughing.

    There's them that turn up their pointed little noses at funnel cakes.
    There's them (like you) who revere them. Then there's folks like me who
    like 'em okay, but prefer something else.

    Like Elephant Ears.

    For the unitiated, this is yeast dough (very similar to bread or pizza
    dough, but a bit sweeter) that's rolled out to a thin disk and then fried in
    deep fat until it's nicely brown. They put it on a paper plate, slather it
    with melted butter and sprinkle it heavily with powdered sugar or cinnamon
    sugar or (nost common these days it seems) a mixture of the two.

    In other words, the bestest carnival food dessert of them all.

    OK, I admit it. Part of my fondness for Elephant Ears is that my mother
    used to make something similar. Whenever she'd bake bread (which was only a
    couple times a year), she'd take some of the dough, roll it out thinly, and
    panfry it in butter. We'd eat it for lunch, with powdered sugar or maple
    syrup or jam. If Mom announced at breakfast she was making bread that day,
    we'd all cheer, "Fried dough for lunch!"

    Anny

    Report
  12. Anny Middon
    Archived post
    #12

    "Bob (this one)" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    Then it’s time for serious eating. Funnel cakes. I can hear you
    laughing.

    There's them that turn up their pointed little noses at funnel cakes.
    There's them (like you) who revere them. Then there's folks like me who
    like 'em okay, but prefer something else.

    Like Elephant Ears.

    For the unitiated, this is yeast dough (very similar to bread or pizza
    dough, but a bit sweeter) that's rolled out to a thin disk and then fried in
    deep fat until it's nicely brown. They put it on a paper plate, slather it
    with melted butter and sprinkle it heavily with powdered sugar or cinnamon
    sugar or (nost common these days it seems) a mixture of the two.

    In other words, the bestest carnival food dessert of them all.

    OK, I admit it. Part of my fondness for Elephant Ears is that my mother
    used to make something similar. Whenever she'd bake bread (which was only a
    couple times a year), she'd take some of the dough, roll it out thinly, and
    panfry it in butter. We'd eat it for lunch, with powdered sugar or maple
    syrup or jam. If Mom announced at breakfast she was making bread that day,
    we'd all cheer, "Fried dough for lunch!"

    Anny

    Report
  13. Anny Middon
    Archived post
    #13

    "Bob (this one)" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    Then it’s time for serious eating. Funnel cakes. I can hear you
    laughing.

    There's them that turn up their pointed little noses at funnel cakes.
    There's them (like you) who revere them. Then there's folks like me who
    like 'em okay, but prefer something else.

    Like Elephant Ears.

    For the unitiated, this is yeast dough (very similar to bread or pizza
    dough, but a bit sweeter) that's rolled out to a thin disk and then fried in
    deep fat until it's nicely brown. They put it on a paper plate, slather it
    with melted butter and sprinkle it heavily with powdered sugar or cinnamon
    sugar or (nost common these days it seems) a mixture of the two.

    In other words, the bestest carnival food dessert of them all.

    OK, I admit it. Part of my fondness for Elephant Ears is that my mother
    used to make something similar. Whenever she'd bake bread (which was only a
    couple times a year), she'd take some of the dough, roll it out thinly, and
    panfry it in butter. We'd eat it for lunch, with powdered sugar or maple
    syrup or jam. If Mom announced at breakfast she was making bread that day,
    we'd all cheer, "Fried dough for lunch!"

    Anny

    Report
  14. Anny Middon
    Archived post
    #14

    "Bob (this one)" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    Then it’s time for serious eating. Funnel cakes. I can hear you
    laughing.

    There's them that turn up their pointed little noses at funnel cakes.
    There's them (like you) who revere them. Then there's folks like me who
    like 'em okay, but prefer something else.

    Like Elephant Ears.

    For the unitiated, this is yeast dough (very similar to bread or pizza
    dough, but a bit sweeter) that's rolled out to a thin disk and then fried in
    deep fat until it's nicely brown. They put it on a paper plate, slather it
    with melted butter and sprinkle it heavily with powdered sugar or cinnamon
    sugar or (nost common these days it seems) a mixture of the two.

    In other words, the bestest carnival food dessert of them all.

    OK, I admit it. Part of my fondness for Elephant Ears is that my mother
    used to make something similar. Whenever she'd bake bread (which was only a
    couple times a year), she'd take some of the dough, roll it out thinly, and
    panfry it in butter. We'd eat it for lunch, with powdered sugar or maple
    syrup or jam. If Mom announced at breakfast she was making bread that day,
    we'd all cheer, "Fried dough for lunch!"

    Anny

    Report
  15. Anny Middon
    Archived post
    #15

    "Bob (this one)" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    Then it’s time for serious eating. Funnel cakes. I can hear you
    laughing.

    There's them that turn up their pointed little noses at funnel cakes.
    There's them (like you) who revere them. Then there's folks like me who
    like 'em okay, but prefer something else.

    Like Elephant Ears.

    For the unitiated, this is yeast dough (very similar to bread or pizza
    dough, but a bit sweeter) that's rolled out to a thin disk and then fried in
    deep fat until it's nicely brown. They put it on a paper plate, slather it
    with melted butter and sprinkle it heavily with powdered sugar or cinnamon
    sugar or (nost common these days it seems) a mixture of the two.

    In other words, the bestest carnival food dessert of them all.

    OK, I admit it. Part of my fondness for Elephant Ears is that my mother
    used to make something similar. Whenever she'd bake bread (which was only a
    couple times a year), she'd take some of the dough, roll it out thinly, and
    panfry it in butter. We'd eat it for lunch, with powdered sugar or maple
    syrup or jam. If Mom announced at breakfast she was making bread that day,
    we'd all cheer, "Fried dough for lunch!"

    Anny

    Report
  16. itsjoannotjoann
    Archived post
    #16

    I l-o-v-e funnel cakes!!!!!!

    I've never eaten elephant ears, but they sure sound yummy!

    Report
  17. itsjoannotjoann
    Archived post
    #17

    I l-o-v-e funnel cakes!!!!!!

    I've never eaten elephant ears, but they sure sound yummy!

    Report
  18. itsjoannotjoann
    Archived post
    #18

    I l-o-v-e funnel cakes!!!!!!

    I've never eaten elephant ears, but they sure sound yummy!

    Report
  19. itsjoannotjoann
    Archived post
    #19

    I l-o-v-e funnel cakes!!!!!!

    I've never eaten elephant ears, but they sure sound yummy!

    Report
  20. itsjoannotjoann
    Archived post
    #20

    I l-o-v-e funnel cakes!!!!!!

    I've never eaten elephant ears, but they sure sound yummy!

    Report

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