Funnel Cake Help

Ive been experimenting with making funnel cakes. I mostly get little tiny funnel cake b-b's, they dont shape up at all. Ive tried a ring, free form, less oil in the fryer, hotter oil,...Help!


dw

When we put them out for the brunch menu we did it simple.
You can either pour it in a funnel and as it pours uot snip off lengths with sissors(hence the name) Or squeeze them out of a pastry bag.
Hope that helps,or did you need a reciepe for the batter? We would use pate a chou(cream puff batter).

Ingredients:
1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs

methods

In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each.

It should be thickenough that you need to force it thru the funnel or squeeze it out of the pastry bag(like dumpling batter).
britt

quote:

Originally posted by carolinacooking

Ive been experimenting with making funnel cakes. I mostly get little tiny funnel cake b-b's, they dont shape up at all. Ive tried a ring, free form, less oil in the fryer, hotter oil,...Help!


dw

oil temp should be 375, have just enough oil in it that your ring sticks out and inch or so. When I poured I made three circles of batter and then went criss cross so the batter would make it stick together. The batter is the key its so hard to keep the batter just right

If your doing them commercially, 375 is a good temp as porkchopexpress mentioned.. Use a pancake dispenser (or donut dispenser) to swirl the batter in the grease...