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Ingredients
- *1 1/4 cups water
- *1 stick (8 tablespoons) butter
- *4 tablespoons sugar
- *A pinch of salt
- *1 cup flour
- *3 large eggs
- *Vegetable oil (for frying)
- *Powdered sugar (for topping
Details
Servings 2
Level of difficulty Average
Preparation time 10mins
Cooking time 10mins
Cost Average budget
Preparation
Step 1
Take one cup of water, set the other 1/4 cup aside. Mix 1 cup water with full amount of regular sugar, salt, and butter. In a small sauce pan, bring to a boil.
Step 2
Remove from heat and add flour. Mix until a dough ball forms. Set aside for a moment.
Step 3
Heat oil in a frying pan or large pot. You should have enough oil to cover the desired thickness of the funnel cake.
Step 4
While that's heating, add eggs and remain 1/4 cup water to the dough. Mix well. Transfer to a ziploc bag and cut very small corner off.
Step 5
Squeeze dough out into the hot oil, aim for circular patterns and make sure all dough connects. You'll need to do this fast for best results.
Step 6
Cook until the edges are golden brown, flip, and cook the other side until golden brown.
You can add a bit more water if needed if it's difficult to squeeze out of the ziploc bag, you can also add a couple tablespoons of milk for more flavor.
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Chef Tips and Tricks
Craving sweet? This rustic cherry tart is easy, quick and delicious!
INGREDIENTS:
- 1 shortcrust pastry
- 3 cups / 750 g. of cherries
- 1/3 cup / 60 g. of sugar
- 2/3 cup / 60 g. of almond flour
- 4 tbsp. of brown sugar
- Pistachios
- A dash of milk
METHOD:
- Mix the cherries and sugar together. Let stand 20 minutes.
- Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
- Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
- Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
- Top with a handful of chopped pistachios, and serve!
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