My favorite "Carnifood" is funnel cake. It reminds me of crispy pancake batter. This inspired me to treat the funnel cake as I would a pancake- by dousing it in MAPLE SYRUP! I also accomodated a few flavors which I believe play nicely with maple. Using the "Grade B" variety of maple syrup is key, as its strong maple flavor complements the orange and cinnamon also found in the recipe. —Stefano Coppola
Large Eggs, Whites Only
1 1/2 cups
Grade "B" Maple Syrup
Canola Oil, for frying
In This Recipe
Boil o.j., 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 the mixer on low, 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 small tip. Or, cut the corner off of a deep freezer bag and use as you would a piping bag- just be sure to hold the opening closed with a paperclip or "chip clip" when filling the bag.
Heat 1 1/2-2 inches of oil in a heavy pan. Whisk together cinnamon and powdered sugar.
Pipe dough into oil, making a free-form, spiderweb pattern; cook until browned, flipping once. Remove cake from oil, drain on paper towels, and top with cinnamon-powdered sugar.
Drizzle with maple syrup, or dunk, if you prefer (as I do)!