Funnel Cake
Posted: December 30, 2008 Filed under: desserts, Erythritol, favorites, gluten free, Stage 1, Stevia, vegetarian, world cuisine Leave a comment »
While searching for yeast free doughnut recipes, I came across many different ways dough is fried around the world, but there was one way that was left out. I was surprised that funnel cake wasn’t in any of the groupings that I found. It’s definitely fried, sweet, and immensely popular.
Just like most people, I had my funnel cake experiences at theme parks and carnivals. We couldn’t leave the park until we got a funnel cake. Only then was our summertime experience finally complete.
Instead of the standard powdered sugar, I decided to do something a little different and dress one half of my funnel cake with cinnamon “sugar” and one half with kinako “sugar”. Kinako is roasted soybean flour. In the summer in Japan, you can find freshly fried “Kinano pan” (sweet fried bread dusted with sugar and kinako flour) in bakeries and grocery stores. The kinako “sugar” on my funnel cake reminds me so much of kinako pan and it’s my favorite way to dress my funnel cake. You can find kinako flour in asian grocery stores.
1/4 cup almond milk
1/4 cup water
3 tablespoons softened ghee
1/4 teaspoon salt
1/2 teaspoon vanilla extract
100 micrograms of stevia (Four scoops with scoop in stevia jar)
1/2 cup All purpose gluten free flour mix*
2 large eggs
Oil for frying
4 qt saucepan, for frying
hand mixer
paper towel lined baking sheet
two forks, tongs or cooking chopsticks
Combine water, milk, ghee, vanilla extract, stevia and salt in a large saucepan and bring to a boil. Remove from heat. Dump flour in all at once. Stir quickly until a ball of dough forms. Let mixture cool a bit. Add one egg and incorporate into dough with mixer until smooth. Repeat with second egg.
Pour batter into quart size ziploc bag and snip off corner about a 1/4 inch opening. Pour oil in large 4 qt saucepan up to about 2 inches. If you have a deep fry thermometer, attach it to side of saucepan and heat oil to about 340 degrees F. If not, drop a piece of batter into hot oil. When it comes to the top, oil is ready. Remove small test piece of batter.
Gently squeeze half the batter into hot oil, letting it curl and overlap. Don’t let your batter go to the edge of the pan. Fry until golden brown on bottom, about two minutes. Using two forks, tongs or cooking chopsticks, gently flip your cake over and fry for about another minute. Transfer cake to paper towels to drain. Repeat with remaining batter.
Dust with kinako “sugar”: two tablespoons each kinako and erythritol mixed or cinnamon “sugar”: 1/4 cup erythritol mixed with 1 teaspoon cinnamon. Serve hot.
Makes about two funnel cakes.
*All purpose gluten free flour mix is 2 cups of brown rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch
