Homemade Funnel Cake

I have a story about this cake. Back in Mongolia when I was in middle school one of my girlfriend’s mom used to cook very similar cake for us. ( It’s called Uvgun Boov, Sharvin) That taste is unforgettable. Then few years ago we went to the food fair there was a Funnel cake. It looked very good and taste is very similar to me. That is why I love Funnel cake. Here is my own made recipe so please enjoy 😉

Funnel cakes are made by pouring unleavened batter, generally from a spout or a funnel, in a circular form into a pot of hot cooking oil and deep frying circular mass until it’s golden brown on both sides.Funnel cakes can be eaten plain or topped with a powdered sugar, all the way to the addition of whipping cream, jams, fresh fruits, nutella, or even ice cream.  Personally I like my funnel cake with fresh sliced strawberries, powdered sugar and whipped cream on top. It’s almost like a strawberry shortcake ;)…

Ingredients:

Serving: 5-6 

• 1 egg
• 1 cup whipping cream or ( you can use whole milk too)
• 2-3 tbsp sugar
• 1  1/3 cups all-purpose flour
• pinch of salt
• 1 tsp baking powder
• 1 tsp vanilla extract
• icing sugar for decoration ( optional)
• whipping cream for decoration ( optional)
• sliced strawberries, or jam  for decoration ( optional)
• canola oil for frying

Directions:

1. In a medium sized saute pan heat about 1   1/2 inches of canola oil.
2. In a small cup mix together the egg, whipping cream, ( milk) and vanilla extract. 
3. In a separate medium bowl combine flour, salt, baking powder, and sugar gradually add to wet ingredients.  Beat with whisk, or hand mixer until a smooth batter forms. 
4. If you want small cake use a cookie cutter, or use a squeeze bottle for your batter, or just pour the batter into the oil carefully. I like big funnel cake I just pour the batter into the ziploc bag and cut the corner. 
5. When the oil is ready to cook, holding the bottle or a bag about 5 to 6 inches above the surface of the oil,  squeeze the batter into the pot, quickly working in a circular motion about 4 to 6 inches in diameter to form loops and swirls. Cook the cake for about 2-3 minutes, on a each side or until an even golden brown and slightly puffed. Remove the cake to the paper toweling to drain for a minute before dusting with confectioners sugar. Repeat with the remaining batter.
6. Best if eaten when still warm right after frying. 

Enjoy 😉