Funnel Cake

There are lots of wonderful things about having my brother Albert living at home with us.

But here are the reasons that top my list, in no particular order.

He is usually around when I get home. Pretty much guaranteeing that there is always someone to chat about my day with, to watching things on television with, and is a great all around partner in crime to have around.

It is really nice to have someone to commiserate with when I think my parents are being ridiculous or unreasonable.

And probably most importantly, he is just as determined to make and eat good food as I am.

To us, eating and cooking well is a top priority.

So he is a constant source of new recipes I should try. Not to mention the fact that because we are competitive and he is now into cooking himself, it is pushing me to be the best that I can be. Also known as, being better than Albert.

My favorite is when he has off the wall requests.

Last week he decided he had to have some funnel cake.

Yes, funnel cake like you get at the amusement park or the fair. Deliciously fried dough.

Naturally, I was super into the idea because I can’t turn down a challenge. But my mom thought it was completely out of left field and I was crazy for indulging him.

Well she ate her words and this funnel cake. It was so good that she hijacked the cake, dunking it in tons of powdered sugar and stewed raspberries.

Gluttons. The both of them.

You will need…

3 tablespoons butter

½ cup water

1 tablespoon sugar

½ teaspoon salt

½ cup flour

2 large eggs plus 1 egg white

Vegetable oil for frying

Powdered sugar, chocolate and berries for serving (or any other tasty treats you like on your cakes)

In a small saucepan, combine the water, butter, sugar and salt and bring it to a boil.

After the mixture has boiled, stir in the flour.

I advise using a wooden spoon because the mixture becomes dough and if you use a whisk it will get stuck.

As soon as the flour is mixed in and has become a ball of dough, move it to a bowl and allow it to cool for 3 to 4 minutes.

When the dough has cooled slightly, mix in the eggs one at a time. Wait until the first egg is completely combined before adding the second and then again before adding the third.

After the eggs are completely combined you should have a light, smooth dough.

Pour the dough into a pastry bag or plastic bag.

Place enough oil in a large heavy pot so that there is 1 1/2 inches of oil. Heat your oil till it is very hot, but not smoking. It should be about 350 degrees if you have a thermometer.

Clip the end of your plastic bag or pastry bag so that you have a small hole. The dough will puff up a lot more than you think when cooking so you don’t want the hole to be too big.

When the oil is hot, squeeze the dough into a dough nest in the hot oil. You can test to see if the oil is ready by putting just a bit of the dough in. If the oil bubbles it is ready.

Cook the cakes till they are golden brown on each side. Flipping once. About 3 to 5 minutes a side, depending on how big the cake is.

Remove from the oil and place it on a paper towel to remove the excess oil.

Sprinkle with powdered sugar and top with all your favorite treats.

Continue until you have used all the dough.

Serve warm and enjoy!

Love and Beer Floats

Angela