I there is one treat I cannot have enough of – it is the funnel cake. The sweet, sugared and fried combination makes a wonderful indulgence for any celebration. We’ve put a twist on the original version by using bright colorful hues for the batter and miniaturizing the portion sizes. Creating a new dessert for everyday parties, large and small.
To make the brightly hued miniature funnel cakes you will need; 3 large eggs, 2-1/4 cups milk, 1/2 teaspoon pure vanilla extract, 3 cups flour, 1 cup light brown sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, food coloring/gel (red, pink, green, etc.), oil for frying, and powdered sugar for dusting.
Preheat oil in a deep-bottomed pan to 375 degrees F. In a large bowl, whisk the eggs, milk, and vanilla until blended well. In another bowl, sift the flour, sugar, baking powder, and salt together. Fold the flour mixture into the egg mixture. Stir until smooth.
Divide batter into separate bowls depending on how many colors you want to use. Tint batter to your liking and stir well. Fill a squeeze/condiment bottle with colored batter. Gently squeeze batter onto hot oil, spiraling and criss-crossing to form a small funnel cake. Fry until golden brown on both sides. Remove from oil and drain on paper towels. Sprinkle with powdered sugar and serve immediately.
PS. My favorite funnel cake flavor.
Food styling and photography for this series by Athena Plichta under the creative direction of Victoria Hudgins for A Subtle Revelry.