Mini Funnel Cakes

By Kelly Bogard

Guess what? The State Fair of Texas opens today! There are so many memorable things about the state fair running through my head–the midway full of rides and games, Big Tex, the Food and Fiber Pavilion, and what I like to call “food row,” or what others may call the fried food capital of Texas. Now I know that fried food is not the best thing I can tell you to eat, but a little bit could be okay, just this one time.

I am really excited that Big Tex will be making his grand re-entry into the fair after his unfortunate fire last year, so I thought I would make what is bound to be one of his favorites…Funnel Cakes.

For Mini Funnel Cakes, you will need…
2 eggs, beaten
2 cups milk
1/2 cup salted butter, melted
1 tsp. vanilla
2 cups all-purpose flour
1/3 cup granulated sugar
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
grapeseed oil
powdered sugar for dusting

Like everything else you see on Texas Table Top, this has a twist. They are mini. My thought is that a regular-sized Funnel Cake would be bite-sized to Big Tex, so why not make one bite-sized for the rest of us so we can feel like giants for a day.

First things, first. Pour the Grapeseed oil into a medium-sized skillet until it is about halfway up the side of the pan and set aside. I didn’t give you an exact measurement because no two pans are the same size. Grapeseed oil has a higher smoke point making it able to handle frying temperatures. Next, take the eggs, milk, butter and vanilla and mix together.

In a separate bowl, combine the dry ingredients and then slowly mix them into the wet ingredients. Don’t forget to turn the burner to medium-high under the oil now, too.

Now that everything is mixed together, pour the mixture into a funnel or squeeze bottle. I like the squeeze bottle method as I tend to be a little messier otherwise.

Test your oil by dropping just a little bit of the batter into the hot oil. If it begins to fry, you are ready to go. To make the mini cakes, make small swirls in one area of the pan overlapping them several times until you get to the size of a can lid. Then move and repeat about an inch away.

Once the cakes begin to brown on one side, flip them over so they can cook on the other. Once they turn a golden brown, they are ready to pull. Remove them from the oil to a paper towel-lined sheet to remove extra oil. Repeat with remaining batter. Finally, dust with powdered sugar and serve.

This is a quick and easy treat that can be made in just minutes and will get you ready for the start of the fair season. I hope you have the chance to visit the Food and Fiber Pavilion to see Planet Agriculture and get to try all of the food items on “food row.” Have a great time and from all of us at Texas Table Top, enjoy!

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Recipe: Mini Funnel Cakes

Summary: Fair food–warm, fluffy and sweet

Ingredients

2 eggs, beaten
2 cups milk
1/2 cup salted butter, melted
1 tsp. vanilla
2 cups all-purpose flour
1/3 cup granulated sugar
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
grapeseed oil
powdered sugar for dusting

Instructions

Pour oil into pan to reach halfway up the side.
Mix together wet ingredients; set aside.
In a separate bowl, combine dry ingredients.
Slowly add dry ingredients to wet while mixing well.
Start heating oil over medium-high heat.
Move batter to funnel or squeeze bottle.
Test oil heat with a few drops of batter. If it begins to fry, you are ready to go.
Make the cakes by swirling batter into an area about the size of a can top, overlapping it to make it full.
Once brown on one side, flip to opposite side to fry.
With both sides golden brown, remove to paper towel-lined plate and sprinkle with powdered sugar.
Serve warm.