THE GOODS:
INGREDIENTS FOR FUNNEL CAKE:
- oil for frying (peanut, canola, etc.)
- 1 cup flour
- 1 tsp baking powder
- 2 tbsp brown sugar
- 1/4 tsp salt
- 1 1/2 tsp ras el hanout (this spice blend can be found at Whole Foods or World Market)
- 3/4 cup milk
- 1 egg
- 2 tbsp vegetable oil
- 1/2 tsp vanilla
INGREDIENTS FOR PEANUT SUGAR:
- 1/2 cup toasted peanuts
- 1 cup powdered sugar
- 1/2 cup sugar
- 1 tsp salt
DIRECTIONS:
METHOD FOR FUNNEL CAKE:
- In a large pot, heat 3 inches of frying
oil to 350 degrees. In a large bowl, com-
bine the flour, baking powder, brown
sugar, salt, and ras el hanout. Whisk to
blend. In a small bowl, whisk together
the milk, egg, vegetable oil, and vanilla.
Add the wet mixture to the flour mixture
and whisk until it comes together
as a batter. - Place the batter in a squeeze bottle
or piping bag with a large tip. Squeeze
the batter into the hot oil in a circular
motion 6 to 7 times. (It helps to have
a pancake ring on hand to keep the
shape of the funnel cake.) Fry for about
2 minutes. Flip the dough and fry for
another 2 minutes. Remove the funnel
cake and drain on a paper towel. Serve
immediately dusted with Peanut Sugar.
METHOD FOR THE PEANUT SUGAR:
- Place the peanuts in a blender and
grind until they are a fine powder. Make
sure not to grind them too much or
they will turn into peanut butter. In a
medium mixing bowl, whisk together
the peanuts, powdered sugar, sugar,
and salt. Sprinkle on top of hot funnel
cakes.
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