Nutty Funnel Cakes
 
a summertime fairground favorite, funnel cakes can be topped with 
cinnamon-sugar, as this recipe specifies, or powdered sugar, fruit, 
and just about anything else you feel like putting on top. they're 
even delicious served plain. 
 
3/4 cup  powdered sugar, sifted
1-3/4 cup  milk
1 tsp  cinnamon
2   eggs
2/3 cup  pecans
1/2 tsp  vanilla
2-1/2 cup  self-raising flour
  vegetable oil for frying
1/4 cup  sugar
 
preparation time: 10 minutes 
cooking time: 2 minutes per cake 
yield 8-10 cakes 
 
combine the powdered sugar and cinnamon in a small bowl and set 
aside. with the knife blade in a food processor bowl, add pecans, and 
chop until fine. add the flour, sugar, milk, eggs, and vanilla. 
process for 30 seconds or until smooth. 
in a cast-iron deep skillet or dutch oven, heat the vegetable oil to 
375. using a measuring cup or a funnel to make a thin stream of batter, 
pour 1/4 cup batter in a circle to form spiral in oil. fry 1 minute 
until edges are golden brown. turn and fry until golden, about 1 
minute. drain on paper towels. sprinkle with sugar-cinnamon mixture. 
serve immediately. 
continue making funnel cakes in batches. if the remaining batter gets 
thick while standing, stir in 1 to 2 tablespoons of additional milk 
about halfway through the process. 
 
per serving: 
calories 401 (from fat 22); fat 22 g (saturated 3 g); cholesterol 48 
mg; sodium 430 mg; carbohydrate 41 g; dietary fiber 2g; protein 6 g. 
 
 
 
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-- 
(ID: 4826) Mirror: rec.food.recipes: Sun, Nov 21, 2004


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