Salut mes p’tits croissants!
It’s almost summertime, which means carnivals and fare are around the corner! So let’s make a funnel cake, crispy and delicious batter
Covered with icing sugar, fresh jam and Watalappam ice cream from my friend Roshan’s ice cream shop Ksira.
Ok, enough talking, let’s get cooking! Shall we?
Serves 6
Funnel cake batter
1 1/2 (375ml) milk
2 pcs Large eggs
2 cups (500 ml) AP flour
1 tsp (5ml) Baking powder
1/2 tsp (2.5ml) Ground cinnamon
1/2 tsp (2.5ml) Salt
3/4 cup (175ml) Icing sugar
1 ltr Vegetable oil (for frying)
Garnishes
6 scoops Watalappam ice cream
12 tbsp Strawberry jam
6 tbsp Icing sugar
- Heat oil to 375 degrees F (190 degrees C) in a heavy skillet.
- Beat milk and eggs together in a large bowl. Combine flour, baking powder, cinnamon, and salt in a separate bowl; stir into egg mixture until smooth.
- Use your finger to cover the funnel hole; pour in 1 cup of batter. Starting in the center of the skillet, remove your finger and move the funnel in a swirling motion to make a 6- or 7-inch round. Alternatively you can use a squeeze bottle.
- Fry in hot oil until golden brown, 1 to 2 minutes per side. Drain on paper towels.
- Sprinkle with confectioners’ sugar, strawberry jam, ice cream and serve warm.
- Bon Appétit!
