Today, I bring you yet another piece of my childhood in the form of something edible. Something edible that has been fried. And sprinkled with the love of powdered sugar.
I present you with funnel cakes. Positively delicious. I used Alton Brown's funnel cake recipe, which I'll transcribe for you here. (Link for source credit.)
1 C Water6 Tbsp butter1 Tbsp sugar1/8 tsp salt1 C flour1 C eggs (appx 4 eggs + 2 whites)Vegetable oil for fryingPowdered 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.
This was one of the easiest recipes ever - aside from the recipe on how to boil water. And delicious. It makes up about 6 funnel cakes, depending on how generous you are about batter and sizing.
There's also apparently some debate about whether or not these are traditional funnel cakes - foodies, pfft. They're yummy, they're fried, and dusted with sugar. Does it matter?
If you can't go to the fair, have the fair at your house!