Ingredients: |
Ingredients: Funnel Cake:
3 eggs
2/3 cup granulated sugar
1¼ cups whole milk
1 teaspoon vanilla extract
½ teaspoon salt
2 cups all-purpose flour
½ teaspoon baking powder
2 to 3 cups vegetable shortening
Toppings:
powdered sugar
whipped cream
½ cup strawberry, blueberry, or cinnamon-apple pie filling
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Directions: |
Directions:1. Combine sugar and eggs with an electric mixer on medium speed. Add milk, vanilla, and salt and mix until sugar is dissolved.
2. Sift together flour and baking powder and mix into wet ingredients with mixer for 1 minute. Cover and chill for one hour.
3. Heat shortening in a small saucepan over medium heat to 350° F. Pour ¼ cup batter into a funnel with your finger over the hole. Tap on funnel to remove any bubbles from the batter. When shortening is hot take your finger off the hole and swirl the batter into the oil. Be sure to get the funnel very close to the oil, and keep the funnel moving at a medium speed. If you move the funnel too fast, the dough will come out too thin, and if you move too slowly you'll get big fried clumps of dough. Rinse the funnel with water after each frying. Cook funnel cake for about 1 minute or until golden brown, then flip it over and cook for 1 minute. Remove funnel cake to paper towels or a rack, and cover with foil while making the rest. Repeat the process with the remaining batter, then serve two funnel cakes topped with a dusting of powdered sugar, approximately ½ cup of the pie filling of your choice, and whipped cream on top. |
This recipe for IHOP Funnel Cakes is from