The Pioneer Woman Tasty Kitchen
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Funnel Cakes – Dairy & Egg-Free

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Level: Easy

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Description

Dairy and egg-free recipe for funnel cakes. Vegan too! Better than the county fair.

Ingredients

  • 1-½ cup Flour
  • 1 teaspoon Baking Powder
  • ¼ teaspoons Salt
  • ¼ cups Powdered Sugar
  • 1 pinch Nutmeg
  • 1-½ cup Dairy-free Milk (I Used Silk PureCoconut)
  • 1 Tablespoon Cider Vinegar
  • 1 teaspoon Vanilla
  • 1 pinch Fresh Lemon Zest
  • Vegetable Oil, Enough To Fill Your Pan 2 Inches Deep
  • Powdered Sugar, For Sprinkling On Finished Cakes

Preparation

Whisk together the dry ingredients (flour through nutmeg) in a medium bowl that has a nice pouring spout.

In a separate bowl, whisk together the wet ingredients and the zest. Dump the wet ingredients into the dry ingredients and whisk until the lumps are out. Set aside while heating up the oil.

Pour oil into large, heavy pan, about 2 inches deep. Heat the oil to 375 F.

For making the funnel cakes, you can use an actual funnel or improvise with a plastic squirt bottle, a pastry bag or a Ziplock bag with a corner cut off.

Whatever method you use, making the cakes is pretty simple. Just start squiggling the batter into the hot oil and see what happens. Let it cook until golden brown on the bottom and give the whole thing a flip with tongs. Cook the other side until golden brown. Allow the cooked funnel cakes to drain on paper towels, while you finish the process with the rest of the batter.

Sprinkle with powdered sugar and enjoy them hot!

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