Kevin's Watch

Don't even consider them if you're hoping for something reminiscent of a fresh made delectable confection from a carnival midway. These are shipped preformed and taste it. :blech:

Thanks for the warning. Fresh funnel cakes rock!

Funnel cakes? Can someone please translate from American?

Sure - funnel cakes are deep fried cakes, about the size of a standard plate, and typically covered with powdered sugar, cinammon, or fruit (such as fresh strawberries or blueberries.) They're called "funnel cakes" because the batter is poured into the hot oil through a funnel in a swirling fashion.

www.funnelcake.com/

Here's the recipe I have but it's not t&t by me. I would love input from those who have made them on if they think this is a good recipe.

Funnel Cake

3 eggs
2 cups milk
1/4 cup white sugar
3 2/3 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder

In a medium bowl, mix salt, baking powder, and half of the flour. Set aside.
In a large bowl, cream eggs, sugar and milk. Add flour mixture and beat until smooth. Continue to add remaining flour, but use only enough to achieve desired consistency. Batter will be thin enough to run through a funnel.
In an eight inch skillet, heat the oil to 375 degrees F (190 degrees C).
Put your finger over the bottom opening of the funnel, and fill the funnel with a generous 1/2 cup of the batter. Hold the funnel close to the surface of the oil, and release the batter into the oil while making a circular motion. Fry until golden brown. Use tongs and wide spatula to turn the cake over carefully. Fry the second side one minute. Drain on paper towels, and sprinkle with sifted confectioners' sugar or cinnamon sugar.

Pam's note: I love Hershey's Choclate syrup drizzled over the confectioner's sugar on mine.

I like big funnel cakes, so I would swirl over the entire syrface of the 8" skillet. But I like gaps inbetween the strands of dough, so I wouldn't do too many layers over each other.

It should turn out to look something like

I recently heard of using a washed Gatorade bottle with a squeeze top instead of a funnel for dispensing the batter. Sounds like a great idea to me!

I'm sure these funnel cakes are very very nice, but they look absolutely revolting!

Trust me, they're great!

Of course they're great, they're deep fried

Everything deepfried tastes great, just very unhealthy for you! I remember our local chippy (sorry US thread - chipshop - you have those don't you? sell chips what you call french fries but bigger and fatter and greasier and maybe burgers and sausages and battered fish) used to sell a magnificent creation called a 'mushy pea fritter' which was a ball of mushy peas the size of your fist, dipped in batter and deepfried. MMmmmmmmm. The first bite was extremely shocking as when you bit through the batter the colour was.... remember Slimer from Ghostbusters?

Mushy peas are merely another example of why British cuisine is a far more fundamental oxymoron than the one in your signature.

--A

Yup - disgusting but delicious. How can that possibly apply to a food? Mushy peas are the answer. Quantum Cuisine!

For taste there is no accounting...

--A

speaking of carnival food, we are serving corn dogs to the inmates for lunch today.

Sgt please explain corn dogs...?

Corn dogs are disgusting - but explain them anyways, Sarge.

Stonemaybe wrote:Sgt please explain corn dogs...?

never had a corndog?


you poor dear......

:::shudder:::

I can't stand corn dogs, but Beorn likes them. So, he occasionally gets the Morningstar Farms ones.

they are easy to make from scratch, and absolutely delicious!

take a hotdog, dip it in cornmeal and deep fry. so you have plenty of cornbread surrounding the dog. dip in mustard. i hate corndogs and will not buy the veggie corndogs.

Sgtnull wrore:

take a hotdog, dip it in cornmeal and deep fry. so you have plenty of cornbread surrounding the dog. dip in mustard.

So kind of like what we would call a battered sausage? Or is the cornmeal different from batter?

Stonemaybe wrote:So kind of like what we would call a battered sausage? Or is the cornmeal different from batter?

Could you describe the sausage and batter for this? It does sound similar, but I'm thinking the sausage will be seasoned differently and am wondering if the batter is a cormeal batter.