One of our favorite {summer}confections is funnel cake.
Coincidentally one of our regular
Nashville brunch spots, Mad Donnas,
serves miniature versions of these as an appetizer.
Talk about addictive. We couldn't wait to try
them out at home so we didn't have to wait
weeks til' we could eat them again!
What you'll need:
A medium or large saucepan
candy thermometer
vegetable oil
2 c. pancake mix
two eggs
1 c. of milk
powdered sugar
slotted spoon
preserves
How to make:
While the oil is heating to 350 degrees,
mix the batter until it’s well combined.
You want to have as few lumps as possible so they don’t get
stuck in the hole of the ziploc bag.
Pour the batter into ziploc bag for easy pouring into the hot oil.
Snip a corner of the bag, but make sure it's not too big.
Carefully and quickly, squeeze the batter close to the hot oil in a smaller circular motion
to create a mini funnel cake . Cook the cake on both sides for about 30 seconds
or until golden brown. Use a slotted spoon to turn it over and to remove it from the oil.
Let the cakes cool slightly on a paper towel-lined baking sheet or plate.
Finally, when all the cakes are fried and slightly cooled,
sprinkle the tops with powdered sugar and a side of
preserves (or honey, or whatever you would like!) for dipping
Voila!
fox + gypsy
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