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MINI FUNNEL CAKES

Recipe by
Cook: 1 - 2 minutes

MINI FUNNEL CAKES

Vir ‘n vinnige “snack”, maak ek hierdie mini Funnel Cakes.  As dit klaar is strooi ek versiersuiker oor, en (baie min) kaneel. Moenie bekommer as jy nie metaal ringe het nie, ek het nie gehad nie – jou Funnel Cakes sal net meer onreëlmatig wees. (sien foto) as jy die deeg in die olie spuit met die bottel, werk vinnig in sirkels anders versprei die deeg te vinnig en breek jou sirkels op. Soos die resep sê, dis beste om hulle te eet waneer hulle vars is. Jy kan ook roomys bo-oor sit as jy bedien.

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup icing sugar
  • 1 egg
  • 1 ⅓ cups milk
  • 1 lemon’s zest
  • 1 teaspoon vanilla extract
  • icing sugar for dusting

Sift the flour, baking powder, salt and icing sugar into a large container which you can easily pour the batter from.
In a separate bowl, beat the egg with the rest of the ingredients until mixed.
Add the egg mixture to the dry ingredients and stir until a thick batter forms.
Pour the batter directly into a plastic squeeze bottle.
In a large pan, add frying oil until it is about 1.5 cm deep, and heat until 180ºC.
Place 10 cm round metal rings into the pan with the oil. (Optional)
Depending on the size of the pan, you can fit 1 – 4 rings into the pan.
Squeeze the batter in circular movements into the ring and cook until batter turns solid in the ring (30 seconds – 1 minute).
Using tongs, remove the metal ring, leaving the cakes behind in the pan and let the cakes float in the oil.
Flip the cakes and cook the other side for 30 seconds to 1 minute or until a nice light golden brown colour forms.
These cakes cook very quickly, so be careful not to burn it.
Try experimenting with your first few cakes to find a cooking time that works best for your pan en temperature setting.
Once the cakes are golden brown, remove them from the pan and place it on a wired rack or kitchen towel to let the excess oil drain.
Immediately top the cakes with icing sugar or ice cream.
Best if eaten while still warm.

Recipe tested by Jan Stander
Photo: Jan Stander

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