It's Wednesday, the week is almost over! Today I've got a tested and approved Yummy Treat for you today! it's close to fair time well around here it's been fair time all month long. I don't know about your fairs but the fairs around here can really empty your pockets, so for today I want to share with you a treat that will maybe help you not want this tasty fair treat once you head to the fair and then you can spend your money else where... or just make this yummy treat just because you wanna, these would even be great for parties. so what is the Yummy Treat for today..... Mini Funnel Cakes! YUM! I made these a few weeks ago, and the kids and I couldn't get enough! Taylor Takes a Taste is the blog where I got the recipe from, I'm going to post her photos because, well mine just didn't come out looking so cute, but still tasted super good! just a note from me, this still makes quite a bit of batter so expect at least 5-6 slightly bigger cakes i just used a small pan with out the cookie cutter, so in my house this was a bit much for me and the 2 kidos, but by the time we went to the fair there was no craving for funnel cakes :)
Mini Funnel Cakes
Makes about 15-20 4in diameter cakes (will vary depending on how much batter used in each cake)
Dry ingredients
1 1/2 cups AP Flour
1 tsp baking powder
1/4 tsp salt
1/4 cup powdered sugar
Wet ingredients
1 1/3 cup milk
1/4 tsp lemon zest
1/2 tsp vanilla extract
1 egg
Sift the dry ingredients into a large container that you can easily pour from (like a plastic pitcher). In a separate bowl, beat the egg with the rest of the wet ingredients. Pour wet ingredients into the dry and stir until a thick batter forms. Using a funnel, pour batter into a squeeze bottle. The batter is thick so be patient for it to flow into the bottle. You may also pour the batter directly from the pitcher into the plastic squeeze bottle.
In a large pan, pour in your favorite frying oil until it is about 1/2 inch deep, and heat to 350F (I used peanut oil). Place metal 4in metal rings into pan. Depending on the size of the pan, you can fit 1-4 ring. Squeeze batter into ring and cook until ring is solid (30 seconds-1min). Using tongs, remove metal ring and let cakes float. Flip and cook the other side for 30 seconds to a minute or until a nice light golden brown. These cook very quickly so be careful not to burn. Try experimenting with your first few to find a cooking time that works best for your oil and pan set up.
Once golden brown, remove from pan and place onto brown paper bags to let the excess oil drain. Immediately top with powdered sugar. Best if eaten when still warm right after frying.
©Taylor Mathis
ok so here's what mine looked like
