|Home made funnel cake topped with jam and powdered sugar.|
oil for frying
1 1/4 cups (156 g) all-purpose flour
2 tablespoons (25 g) sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup (235 ml) soymilk
1 teaspoon pure vanilla extract
powdered sugar for sprinkling
Preheat oil to 350°F (180°C).
While oil is heating whisk together remaining ingredients until smooth in a medium mixing bowl. It should be the consistency of a thin pancake batter. Transfer batter to a resealable plastic bag.
Snip a corner of the plastic bag and quickly swirl about 1/4 of the batter into the oil.
Allow to fry for about 1 to 2 minutes then carefully flip using a slotted spoon.
Continue to fry another 1 to 2 minutes until golden and crispy.
Carefully transfer to a plate lined with paper towels to absorb excess oil.
Repeat with remaining batter.
While stil warm, sprinkle with powdered sugar and jam, and serve.
Yield: 4 (4-inch, or 10 cm) funnel cakes