Food Chronicles: Funnel Cake

Fair season is in full swing and I had to share one of my favorite fair foods: funnel cake! Who doesn’t love deep fried batter in squiggles topped with powder sugar (and an array of other toppings)? You can deep fry almost anything at a fair, but this classic is perfection on a white paper plate.

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I found this recipe from Alton Brown on Food Network and had to share. It’s pretty easy! So now we all can get a taste of the fair, even if you can’t make it to one.

Funnel Cake Recipe by Alton Brown

Ingredients
1 cup water
3/4 stick butter (6 tablespoons)
1 tablespoon sugar
1/8 teaspoon salt
1 cup flour
1 cup eggs, about 4 large eggs and 2 whites
Vegetable oil, for frying
Powdered sugar, for topping

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Directions

Boil water, butter, sugar, and salt together in a saucepan. Add flour and work it in until it is all incorporated and dough forms a ball. Transfer mixture to the bowl of a standing mixer and let cool for 3 to 4 minutes. With mixer lowest speed, add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all eggs have been added and mixture is smooth, put dough in a piping bag fitted with a number 12 tip. Heat about 1 1/2 inches of oil in a heavy pan. Pipe dough into oil, making a free-form lattice pattern; cook until browned, flipping once. Remove cake from oil, drain on paper towels, and top with powdered sugar. Continue until all of the batter is used.

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