Funnel Mess

Funnel cakes are a delicious treat, but the $10 price tag at Six Flags (and the ridiculous line) meant that I would leave home without one. So yesterday, I attempted to make my own. It did not turn out as the above picture, but it tasted good nonetheless. Good ol' Alton Brown helped me out, providing a simple recipe. The trickiest part about it all was flipping it over, but I found that if you just make the cake a bit smaller, you could use a spatula.

Here's the recipe, so give it a try!

Ingredients

• 1 cup water
• 3/4 stick butter (6 tablespoons)
• 1 tablespoon sugar
• 1/8 teaspoon salt
• 1 cup flour
• 1 cup eggs, about 4 large eggs and 2 whites
• Vegetable oil, for frying
• Powdered sugar, for topping

Directions

Boil water, butter, sugar, and salt together in a saucepan. Add flour and work it in until it is all incorporated and dough forms a ball. Transfer mixture to the bowl of a standing mixer and let cool for 3 to 4 minutes. With mixer lowest speed, add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all eggs have been added and mixture is smooth, put dough in a piping bag fitted with a number 12 tip. Heat about 1 1/2 inches of oil in a heavy pan. Pipe dough into oil, making a free-form lattice pattern; cook until browned, flipping once. Remove cake from oil, drain on paper towels, and top with powdered sugar. Continue until all of the batter is used.