It's an American tradition to stand in 100-degree temperatures on searing pavement and stuff your face with fried dough. This season was made for theme parks and carnivals and junk food and belly aches, and it's high time you brought those stalwarts of summer home to your very own kitchen. This D.I.Y. mini funnel cake recipe is a great place to start.
Mini Funnel Cake Recipe via Taylor Takes a Taste
Makes about 15 to 20 four-inch cakes.
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 cup powdered sugar
1 1/3 cup milk
1/4 tsp lemon zest
1/2 tsp vanilla extract
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. Place 4-inch metal rings into pan. Depending on the size of the pan, you can fit one to four 4-inch rings. Squeeze batter into ring and cook until ring is solid (30 seconds to 1 minute). 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.
Photo via miadism/Flickr