Curried Funnel Cake
Serves: 6
Carolyne Schoen
1 January 1970
Based on User reviews:
51
Spice
56
Sweetness
49
Sourness
39
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
450 g
Cake Flour3 tbsps
Madras Curry Powder1 tbsp
Kosher Salt1 tbsp
Baking Powder1 tbsp
Turmeric2
Eggs2 cups
Buttermilk2 cups
Whole Milk2 tbsps
Ground CinnamonDirections:
1
The best way to cook these is to use a deep, large skillet or a large stock pot
2
Fill halfway up the sides of the skillet or stock pot with canola oil and put on low-medium heat
3
Place a deep-fry thermometer in the oil and preheat the canola oil to 400 degrees F
4
In a large mixing bowl, add the flour, sugar, curry powder, salt, baking powder, and turmeric
5
Mix thoroughly with a whisk
6
Make a well in the center and add the eggs, buttermilk, and milk and stir with a wooden spoon until smooth
7
The best way to get the funnel cake effect is to use a large squeeze bottle or an old water bottle that has the squeeze nozzle
8
Pour the batter into a bottle and when the oil is hot and reaches 400 degrees F, pour the batter in a criss-cross pattern
9
After 1 minute, flip the funnel cake over and cook another minute
10
Remove the funnel cake and drain on a paper towel
11
Repeat with the remaining batter
12
Mix the ground cinnamon and confectioners' sugar together and sprinkle on top of the funnel cake to finish