Resistance is simply futile. Despite the fact that the nutritional benefits of anything which is deep-fried is essentially zilch, the scent of funnel cake batter hitting hot oil is oftentimes too great a temptation to resist.
This time of year my town is abuzz with excitement for the start of the Oley Fair. To me, and I suspect to many others, the word ‘fair’ has become synonymous with deep-fried foods. I am always in awe when I hear of the bizarre variations offered at some fairs nationwide but for us here in Oley, French Fries and Funnel Cake take center stage. When researching the origin of Funnel Cake I discovered that it’s not a Pennsylvania Dutch creation as I had assumed. Turns out, the recipe can be traced back to Medieval Times and that similar versions can be enjoyed throughout the world today (with invariably cooler-sounding names).
Since there’s not much to making French Fries I thought I’d try to replicate Funnel Cake at home as a fun means of enticing everyone to get out of bed on these chilly mornings. I knew that I wanted a recipe that wouldn’t be dense or soggy and that I could make in my blender and simply pour from the blender into the pan. My go-to cookbook this time was a wedding gift from Kirk’s late grandmother Hilda. It’s a compilation of recipes by members of the Society of Farm Women and what has always been intriguing to me about it is the fact that the recipes have been handed down for generations. There are no photos and amusingly, many of the measurements and instructions are quite vague such as a ‘pinch’ or a ‘dash.’ Nevertheless when I want to create something new I oftentimes peruse the recipes therein for inspiration.
Despite its name, Funnel Cake is actually created from a batter that is similar to that used to make pancakes or waffles. That being said, it seems perfectly acceptable to have it for breakfast! While the recipe itself is fairly basic, getting them to resemble something other than Medusa’s head was difficult. This recipe made four large ones. By the final attempt I think I had mastered the pouring technique which consisted of creating a circle in the hot oil and then going back and forth to fill it in. No one in my household seemed to care how they appeared.
Ingredients:2 cups flour1/4 cup sugar
2 eggs1 1/2 cups milk1 teaspoon vanilla
1/2 teaspoon salt1 teaspoon baking powder
1/2 teaspoons cinnamonPowdered Sugar for garnish
Vegetable oilInstructions:I mixed the eggs, sugar, baking powder, vanilla milk and salt in the blender and then added the flour last. I had to scrape the sides of the pitcher once and then proceeded to blend again until all of the lumps vanished. I did not like the cinnamon but everyone else did.
Heat 1/4 inch of oil in a large skillet. Wait until the oil is slightly bubbling to pour the batter in. Fry for one minute, flip and then fry the other side for a minute. Remove from the oil, place on a paper towel on a plate to drain and dust with powdered sugar.
As for the deep fried Twinkies and Oreos offered at other fairs? Sorry. You’ll have to come up with your own rationalization for eating those – at breakfast or any other time.
Felicia Fisher is the founder of the Black Buggy Baking Company and lives in Oley, Pa. with her husband and three children who are all willing taste-testers.
For more information on what Felicia’s baking up visit her web page www.blackbuggybakingcompany.com or ‘Like’ the Black Buggy Baking Company on Facebook.