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Funnel Cake
3/4 gallon water
1 pt buttermilk
1 1/2 pound butter (6 sticks)
3/4 cup sugar
1 tsp salt Powdered Sugar about 3 Pounds
1 dozen eggs For dusting

1 tablespoon vanilla extract

35# frying oil for fryer

Using a very large stock pot, bring your water,buttermilk,butter,sugar and salt to a boil, start adding flour and stir constantly until all is mixed in and forms a ball. Transfer to a large mixing bowl let rest for a few minutes until it cools. Start adding beaten eggs one at a time until your mixture is smooth.

Preheat your cooking oil to medium high heat, I use a ladle with the pour lip on the side, gently make a steady stream of batter into your hot cooking oil, watch as it will cook fast, turn and cook till golden brown, drain on cake rack or paper towels dust with confectionery sugar.

You can also, add frozen blueberries or chopped pecans to make something different.
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Funnel Cake

This is the county fair type funnel cake recipe. Light and fluffy, this gets dusted with powdered sugar and served hot for a fun and tasty treat. Funnel cake doesn’t have to be a once a year treat…make it a County Fair night by serving all the fair favorites for dinner!

1 egg
2/3 cup milk
2 tbsp. sugar
1 1/4 cup flour
1/4 tsp. salt
1 tsp. baking powder

In a deep skillet, heat about two cups of oil over medium-high heat until hot. Test the temperature by dropping a pinch of flour into the hot oil. If it sizzles right away without smoking, it’s perfect.

Beat egg and milk. Mix all other ingredients in a separate bowl and slowly add to the egg mixture, beating until smooth.

Using a funnel, drop into hot oil working from center outwards in a web pattern. (You can use a gallon sized freezer bag instead of a funnel by pouring the batter into the bag, snipping off a small corner of it, and squeezing the batter into the oil.)

Cook for about 2-3 minutes, remove from the oil when golden brown and crispy.

Sprinkle with powdered sugar and serve.

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Funnel Cake
Yields: 10 cakes

1 cup water
3/4 stick butter (6 tablespoons)
1 tablespoon sugar
1/8 teaspoon salt
1 cup flour
1 cup eggs, about 4 large eggs and 2 whites
Vegetable oil, for frying
Powdered sugar, for topping

Boil water, butter, sugar, and salt together in a saucepan. Add flour and work it in until it is all incorporated and dough forms a ball. Transfer mixture to the bowl of a standing mixer and let cool for 3 to 4 minutes. With mixer lowest speed, add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing.

Once all eggs have been added and mixture is smooth, put dough in a piping bag fitted with a number 12 tip. Heat about 1 1/2 inches of oil in a heavy pan. Pipe dough into oil, making a free-form lattice pattern; cook until browned, flipping once. Remove cake from oil, drain on paper towels, and top with powdered sugar. Continue until all of the batter is used.
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FUNNEL “CAKE”

2 eggs
1 T. granulated sugar
1/4 tsp. salt
1 c. flour
1 c. milk
1 tsp. vanilla extract
1 tsp. almond extract (optional)
oil for deep frying

Heat 2” to 3” oil in deep fryer or large saucepan to 365ºF. Meanwhile, mix flour, granulated sugar & salt in small mixing bowl. Add milk, eggs, vanilla & almond extracts. Stir until smooth. Pour 1/2 to 1 c. batter in a funnel (hold finger over bottom of funnel). Hold filled funnel over the hot oil, but not too close for safety reasons, release finger & weave funnel around above oil until funnel is empty. Let batter brown nicely & turn it over carefully. When brown on both sides remove form oil & drain on paper towels. While warm sprinkle with any of the following: cinnamon & sugar, powdered sugar, ground nuts.
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