I had a pot of barely used oil on my stovetop and I wanted to put it to good use.
That is the kitchen equivalent to, “It was a dark and stormy night….”
Part of me wanted to make donuts. The other part of me didn’t want to wait for donuts to proof. I was more in the mood for a culinary quickie.
Enter the funnel cake. Now, I originally planned to make pumpkin funnel cakes, it being October and all. I love the seasonal stuff. It makes me so happy! Because of this seasonal product lust, I had recently purchased a can of pumpkin.
And I lost it.
It wasn’t the little can.
Where, oh where can my pumpkin be?
By the time I realized I had lost the pumpkin. (See, that doesn’t even sound like something that should happen). I had already mixed the dry ingredients for the funnel cake. I had also heated the oil.
I had to do something.
Then, I remembered a stash of pear butter that I made and canned a while ago. And I knew what had to be done.
And it was good.
Pear Butter Funnel Cakes
2014-10-24 06:17:39
1 quart vegetable oil, for frying
1 1/2 cups all purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/4 teaspoon salt
1 egg
1/4 cup packed brown sugar
3/4 cup pear butter (apple butter would work here, too)
1 cup milk
1/2 cup powdered sugar, for dusting
Place the oil in a deep pot over medium heat.
While the oil is heating, whisk together the flour, baking powder, baking soda, cinnamon and salt.
Add the eggs, brown sugar and pear butter and whisk until a smooth batter forms.
Check the oil by dropping a small drop of water into it. This should cause bubbling. If it causes popping, your oil is too hot.
Scoop about a half cup of the batter into a zip top bag or a plastic piping bag.
Cut a small bit of the corner from the zip top bag (or tip from the piping bag) and pipe batter into the oil in a circular pattern. Don't be worried if it looks strange at first, once the batter gets frying, it will be recognizable as a funnel cake.
Let the batter fry for a few seconds until golden brown on the bottom. Flip your funnel cake using a pair of forks or tongs. Fry until golden on the other side.
Remove the funnel cake from the oil and place on a paper towel-lined plate.
Dust funnel cake with powdered sugar using a sieve.
Repeat process with remaining batter. I like to place the bag in a cup with the tip at the bottom of the cup, then lift it from the cup. This helps to avoid spilling too much batter from the tip of the cup.
Adapted from Something Swanky: Deserts and Designs
Sherlonya https://sherlonya.net/blog/
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I had a pot of barely used oil on my stovetop and I wanted to put it to good use.