Name: Boardwalk Funnel Cake
Cuisine: New Jersey
Ingredients: 2 eggs; 1 cup 2% milk; 1 cup water; 1/2 teaspoon vanilla extract; 3 cups all-purpose flour; 1/4 cup sugar; 1 tablespoon baking powder; 1/4 teaspoon salt; 2 quarts canola oil for deep frying; Confectioners' sugar, for topping

New Jersey

Bowl

Whisk

Dutch oven

Funnel

Ladle

Slotted Spoon

In a large bowl, beat the eggs. Add the milk, water and vanilla, and beat until well blended.

In another bowl, whisk together the flour, sugar, baking powder and salt. Pour it over the dry ingredients and beat until smooth.

In a Dutch oven or deep-fat fryer, heat oil to 350 to 370 degrees.

Fit a #9 or #10 plain decorating tip into the point of a 12-inch disposable decorating bag. Fill with 1/2 a cup of batter. Twist the open end of the bag to prevent batter from squeezing out of the top. Once the oil reaches frying temperature, snip the point of the bag off, hold it tip-down over the oil and squeeze the batter out in a spiral pattern. (Alternatively, cover the bottom of a funnel spout with your finger; ladle 1/2 cup batter into the funnel. Holding the funnel several inches above the oil, release your finger and move the funnel in a spiral motion until all the batter is released.)

Fry for 2 minutes on each side or until golden brown (the small the tip or funnel opening, the faster your cake will cook). Use a slotted spoon to lift the funnel cake out of the oil, and drain the cake on a wire rack set over paper towels. Dust with confectioners' sugar; serve warm.

Boardwalk Funnel Cake

Utensils needed:

Overview

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