County Fair Funnel Cakes
 
Prep time
Cook time
Total time
 
Melt-in-your-mouth, tender, gluten-free funnel cakes cooked in good fat and dusted with organic powdered sugar.
Author:
Recipe type: Dessert
Serves: 8-10
Ingredients
  • 4 cups lard or avocado oil (to fry in)
  • -
  • 1½ cup alternative milk such as cashew, hemp or coconut (you can use dairy if tolerated)
  • 1¼ cup gluten-free flour (I use King Arthur's measure for measure)
  • ¾ tsp. baking powder
  • 2 whole eggs (free-range, pastured eggs are best)
  • 3 Tbls. granulated sugar (I use organic)
  • ¼ tsp. mineral salt
  • -
  • 10x sugar, organic if possible, for dusting
Instructions
  1. In a saucepan about the size you want your funnel cakes, heat the fat. I used a pan about 8" across.
  2. While oil is heating, combine "milk", flour, baking powder, eggs, sugar and salt. Mix well.
  3. When oil reaches approximately 350˚ test it by putting a small spoonful of batter in and frying both sides. The oil should bubble up right away.
  4. Place batter into a gallon zip-lock bag, gently squeeze air out and seal zipper.
  5. With one of the corners pointed towards the ceiling, cut off the tip forming a hole that is about ¼" wide.
  6. Carefully and gently squeeze batter into the oil in a swirling motion, making sure to connect any circles with a cross hatch. This will help to keep the funnel cake together when turning.
  7. Cook on first side until the edges begin to brown. Flip over and cook for half the time of the first side.
  8. Remove to paper towels and immediately dust with 10x sugar.
  9. Repeat until the remaining batter is all used.
  10. Serve immediately.
Recipe by Mr. Farmer's Daughter at http://www.mrfarmersdaughter.com/county-fair-funnel-cakes/