Buttermilk Funnel Cakes Recipes

FUNNEL CAKES

Steps:

• Add the oil to a deep pot and heat it over medium-high heat until it registers 375 degrees F on a deep-fry thermometer. Set up a work surface with 4 or 5 plastic piping bags, scissors, tongs, parchment paper, and a wire rack with parchment paper underneath.
• In a big bowl, whisk the flour, baking powder, salt, cinnamon, and granulated sugar. Add the eggs and milk and whisk well. Get all the lumps out!
• Fill all the piping bags with batter. Cut the tip off one bag and drizzle the batter straight into the hot oil in a swirly, crazy pattern. Toss the piping bag. When one side is golden brown, about 75 seconds, carefully flip the funnel cake with tongs and fry the other side, another 75 seconds. Fry the rest of the batter.
• Drain the funnel cakes on the wire rack. While they're still warm and shiny, dust them with powdered sugar using a wire-mesh strainer. Serve immediately!

FUNNEL CAKE WITH BLUEBERRY MARMALADE

Steps:

• For the blueberry marmalade: In a medium saucepan, combine the blueberries, granulated sugar and 1/2 cup water and heat on high until boiling. Reduce to a simmer and cook until thick, approximately 30 minutes.
• Preheat 3 inches oil in a deep-fryer or large Dutch oven to 350 degrees F. Line a sheet tray with a wire rack.
• For the whipped yogurt: Combine the cream, yogurt and granulated sugar in a stand mixer and whip until firm peaks are reached.
• For the funnel cake: In a large bowl, beat the eggs. Add the buttermilk, milk, scraped vanilla seeds and 1 cup water and beat until well blended. In another bowl, whisk together the flour, granulated sugar, baking powder and salt. Add the flour mixture to the egg mixture and stir until incorporated.
• Ladle the batter into a large pastry bag and snip the tip with scissors when you are ready to fry. Squirt spirals of batter into the oil, layering the spirals until the desired size is reached, and fry until crispy on both sides, about 3 minutes per side. Remove and place on the wire rack. Repeat with the remaining batter.
• Meanwhile, dust the funnel cake with powdered sugar and place on a plate. Cover each with marmalade and a spoonful of whipped yogurt. Serve immediately.

FUNNEL CAKES

Steps:

• In a large bowl, beat eggs. Add milk, water and vanilla until well blended. In another bowl, whisk flour, sugar, baking powder and salt; beat into egg mixture until smooth. In a deep cast-iron or electric skillet, heat oil to 375°., 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, scraping with a rubber spatula if needed., Fry until golden brown, 2 minutes on each side. Drain on paper towels. Dust with confectioners' sugar; serve warm.

FUNNEL CAKES

Steps:

• In a deep-fryer, or heavy skillet, heat oil to 375 degrees F (190 degrees C).
• In a large bowl, beat milk and eggs together. Combine flour, baking powder, cinnamon and salt. Stir into the egg mixture until smooth.
• While covering the funnel hole with one hand, pour in 1 cup of batter. Start from the center in a swirling motion to make a 6 or 7 inch round. Fry on both sides until golden brown. Remove and drain on paper towels. Sprinkle with confectioners' sugar and serve warm.

BUTTERMILK FUNNEL CAKES

Steps:

• Heat oil in a low-sided six-quart saucepan over medium-high heat until a deep-frying thermometer registers 375 degrees. Line a baking pan with paper towels.
• Meanwhile, whisk together the eggs, buttermilk, honey, almond extract, and orange-flower water in a medium bowl. In a large bowl, sift together the flour, salt, granulated sugar, baking soda, and baking powder. Make a well in the center, and pour in the egg mixture. Using a whisk, gradually draw the flour mixture into the egg mixture, whisking until smooth before drawing in more flour.
• Fit an 18-inch pastry bag with a #3 tip. Fill bag with one-sixth of the batter. Pipe long squiggles directly into the hot oil. Cook until the dough has risen to the surface and is golden brown on the bottom, about 1 minute. Turn over, and cook until completely golden, 1 minute more. Using a slotted spoon, remove from hot oil and transfer to lined pan. Repeat with the remaining batter.
• When cool enough to handle, sift non-melting sugar over fried dough, and serve.