You must be logged in to post a review.
Dairy and egg-free recipe for funnel cakes. Vegan too! Better than the county fair.
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!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!