June Master Platers: Ras El Hanout Funnel Cake

By Caitlyn Jarvis, Pastry Chef at Henrietta Red

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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