Glazed Root Beer Funnel Cake.

Saturday, September 03, 2011

Oh man this recipe looks so yummy! I can't make it anytime soon because it's probably 1000 calories of heaven. My detox friends would be mad at me.  But I am placing this recipe at the top of my 'to make list' and I will share my failure or success story with you all.


Root Beer Funnel Cakes with Fresh Blueberries        
*Root Beer Funnel Cake recipe by Judith Fertig from the book Heartland: The Cookbook

For the Funnel Cakes
Vegetable oil, for frying
1-1/2 cups (188 grams/6.5 ounces) unbleached all-purpose flour
1/4 teaspoon (2 grams) salt
3/4 teaspoon (3 grams) baking soda
1/2 teaspoon (2 grams) cream of tartar
2 tablespoons (30 grams/1 ounce) granulated sugar
1 large egg
1 cup (236 mL) root beer

For the Root Beer Glaze
1/2 cup (63 grams) confectioners’ sugar, plus more for dusting
1/4 teaspoon (1.25 mL) root beer extract (such as root beer flavor extract – 8 fl oz)
1 tablespoon (15 mL) half-and-half or whole milk
Fresh berries of your choice, for garnish
Make the funnel cakes:
In a large, deep skillet, pour in enough vegetable oil to reach 1 inch. Heat to 375°F over medium-high heat.Meanwhile, mix the flour, salt, baking soda, cream of tartar, and sugar in a large bowl. Whisk the egg and root beer together in a cup, then whisk this mixture into the dry ingredients until smooth.When the oil has reached the correct temperature, hold your finger over the bottom of a large kitchen funnel with a 1/2-inch diameter spout and pour ¾ cup batter into the funnel. Hold the funnel over the center of the skillet, remove your finger, and with a circular motion starting from a center point, let the batter create either a tight or freeform spiral in the hot oil. Fry until the funnel cake is light brown on one side, then carefully flip with a pancake turner and fry on the other side until golden brown. Remove with a slotted spoon and drain on paper towels. Let the oil come back to the correct temperature and repeat the process with the remaining batter.
Glaze the funnel cakes:
Whisk the confectioners’ sugar, root beer extract, and half-and-half together in a small bowl. Drizzle over each funnel cake, then dust with more confectioners’ sugar and garnish with fresh berries.

Recipe & photos via Sweetapolita

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