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Funnel Cakes

What you need: 

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 egg replacers (I used Ener-G)
2 cups nondairy milk (I use vanilla soy milk)
1/4 cup sugar
vegetable oil, for frying
powdered sugar, for topping

What you do: 

1. Sift flour, baking soda, and salt into a medium bowl. In a large bowl, mix egg replacer, milk, and sugar.
2. Add flour and mix until combined. You will want the consistency to be such that the batter will pour through a funnel. You may add more flour as needed. Much of this will depend on your choice of egg replacer.
3. Heat vegetable oil to 375 degrees F in a skillet with the oil 1" deep. If you do not have a thermometer, then you can dip the handle of a wooden spoon into the oil. If bubbles form off of the wooden spoon handle, then oil is ready.
4. Put your finger over the hole of a funnel and place 1/2 cup batter into the funnel. Hold funnel over the surface of the oil, remove your finger, and swirl into circles until the funnel is empty. If you do not have a funnel, then you can also use a measuring cup with a spout on the side or a plastic bag with the corner snipped off. I've also heard of people using an old plastic ketchup bottle and squeezing it out through the nozzle, but I haven't tried it.
5. Fry until the bottom is golden brown. Flip with tongs and then fry the other side. Drain on a paper towel and sprinkle with powdered sugar.
Source of recipe: I grew up watching the ladies make these at the local flea market. Here is a vegan version.

Preparation Time: 
10 minutes, Cooking time: 2 minutes
Cooking Time: 
2 minutes
Servings: 
12
Recipe Category: 

SO HOW'D IT GO?

Yum, Yum!  I haven't had funnel cake in years so when I saw this recipe for funnel cake I was so excited, I love funnel cake! Even my friend who isn't vegan wants this recipe and I hope she'll like it and get more interested in vegan food. Yummy!

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OMG!!!!!! SOOOO GOOD!!!!!1

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