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Ginger Cinnamon Funnel Cakes CARLA HALL

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A fun twist on funnel cakes!

ingredients
GINGER CINNAMON FUNNEL CAKES
2 large eggs
1 cup milk
1 cup water
2 teaspoons vanilla extract
3 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
Vegetable oil (for deep frying)
GINGER AND CINNAMON SUGAR:
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1 cup confectioners’ sugar

directions
Preheat oil to 375ºF in a table top fryer or Dutch oven.
In a large bowl, whisk together the eggs, milk, water, and vanilla extract. In a separate large bowl, combine the flour, sugar, baking powder and salt. Slowly add the flour mixture to the egg mixture, whisking until combined.
Ladle about 1 cup of the batter into a 6-inch funnel, making sure to cover the end of the funnel with your finger or plastic wrap until ready to fry. When ready to fry, release finger from end of funnel and rotate funnel over oil to create layers of cake. Fry until golden brown, about 2-3 minutes on each side. Remove to a paper towel-lined plate. Repeat with remaining batter.
For the Ginger Cinnamon Sugar: In a small bowl, whisk together the ground ginger, cinnamon and confectioners’ sugar. Sift the spiced sugar over the hot funnel cakes. Serve warm.
Tip: If you don’t have a funnel, use a pitcher or a measuring cup greased with cooking spray and pour slowly.

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