Yesterday my mom purchased a box of Williams-Sonoma Funnel Cake Mix. I have yet to make it and report upon its quality and taste but I decided to write a bit about this tasty, fried and powder-sugared treat. Funnel cakes are originally associated with the the most prolific desert-makers of all time: the Pennsylvania Dutch. They are made by pouring batter through a funnel into hot oil (375-400 degrees) in a circular pattern and deep frying it until golden-brown. In Austria, a similar dish is served known as Strauben. A typical funnel cake, that is 6 inches in diameter, will count up to about 277 calories...which isn't quite as bad as I'd imagined. Some toppings include jam, maple syrup, and whip cream. But I prefer a hefty serving of powdered sugar over my golden-brown and delicious funnel cake. And in case you want to try one yourself here's a recipe from Mr. Alton Brown!
Ingredients
1 cup water
3/4 stick butter (6 tablespoons)
1 tablespoon sugar
1/8 teaspoon salt
1 cup flour
1 cup eggs, about 4 large eggs and 2 whites
Vegetable oil, for frying
Powdered sugar, for topping
Directions
Boil water, butter, sugar, and salt together in a saucepan. Add flour and work it in until it is all incorporated and dough forms a ball. Transfer mixture to the bowl of a standing mixer and let cool for 3 to 4 minutes. With mixer lowest speed, add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all eggs have been added and mixture is smooth, put dough in a piping bag fitted with a number 12 tip. Heat about 1 1/2 inches of oil in a heavy pan. Pipe dough into oil, making a free-form lattice pattern; cook until browned, flipping once. Remove cake from oil, drain on paper towels, and top with powdered sugar. Continue until all of the batter is used.
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