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Details
Makes 8-10 cakes. Includes: Funnel cake pitcher; funnel cake frying ring; funnel cake mix. Fun to create. Country fare funnel cakes. Fun & simple. Prepare & serve in minutes! Funnel Cake Pitcher: Makes pouring batter into frying ring neat and simple. Frying Ring: Keeps traditional funnel cakes in their round shape. Funnel Cake Mix: Traditional flavor with a gourmet twist.
Ingredients
Enriched Malted Wheat Flour (wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Dextrose, Soy Flour, Wheat Gluten, Whey (milk), Sodium Bicarbonate, Whole Egg, Salt, Sodium Aluminum Phosphate, Soybean Oil, Artificial Flavor.
Directions
What You'll Need: 1-1/3 cup water, 2-3 inch deep frying pan (8-10 inch diameter), cooking oil, 2 quart mixing bowl, measuring cup, metal tongs, wire whisk, deep fry thermometer. 1a. Place metal funnel cake ring in frying pan. Pour oil into pan until oil level reaches halfway up the side of the metal ring. Follow oil manufacturer's warnings when using hot oil. 1b. Oil will expand when heated, do not overfill pan. Heat oil to 350-375 degrees F using a deep fry thermometer. 2. Combine Funnel Cake Mix Pouch and 1-1/3 cup water in bowl. Whisk until smooth. Batter should be comparable texture to that of waffle batter mix. 3. Pour mix from bowl into funnel cake pitcher. Mix may be held in the refrigerator 1-2 hours prior to use. Stir mixture before frying. 4. When oil is hot (350-375 degrees F), pour mix into metal funnel cake ring. Pour in circle around the edge 3-4 times, then back and forth and up and down 4-6 times across the center. This will fill in holes and hold the cake together. Oil is hot, be careful of any splatter. 5. Cake will puff up and brown in approximately 30 seconds. Using metal tongs, carefully pick up and turn the cake over to the other side. Cook another 30 seconds or until golden brown. 6. Using metal tongs, carefully pick up the funnel cake and allow excess oil to drip into frying pan. Place hot funnel cake on plate to cool. To make additional funnel cakes, repeat steps 4-6 until all the batter is used. Serving Suggestions: Dust with sifted powdered sugar; Add dollop of whipped cream; Top with fruit sauce or flavored syrups; Cover with fresh fruits and berries; Top with shaved chocolate.
Warnings
Contains egg, dairy, wheat, soy
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 110
- Total Fat 0.5g1%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 5mg2%
- Sodium 250mg11%
- Total Carbohydrate 22g8%
- Dietary Fiber 1g4%
- Sugars 4g
- Protein 4g
Details
Makes 8-10 cakes. Includes: Funnel cake pitcher; funnel cake frying ring; funnel cake mix. Fun to create. Country fare funnel cakes. Fun & simple. Prepare & serve in minutes! Funnel Cake Pitcher: Makes pouring batter into frying ring neat and simple. Frying Ring: Keeps traditional funnel cakes in their round shape. Funnel Cake Mix: Traditional flavor with a gourmet twist.
Ingredients
Enriched Malted Wheat Flour (wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Dextrose, Soy Flour, Wheat Gluten, Whey (milk), Sodium Bicarbonate, Whole Egg, Salt, Sodium Aluminum Phosphate, Soybean Oil, Artificial Flavor.
Directions
What You'll Need: 1-1/3 cup water, 2-3 inch deep frying pan (8-10 inch diameter), cooking oil, 2 quart mixing bowl, measuring cup, metal tongs, wire whisk, deep fry thermometer. 1a. Place metal funnel cake ring in frying pan. Pour oil into pan until oil level reaches halfway up the side of the metal ring. Follow oil manufacturer's warnings when using hot oil. 1b. Oil will expand when heated, do not overfill pan. Heat oil to 350-375 degrees F using a deep fry thermometer. 2. Combine Funnel Cake Mix Pouch and 1-1/3 cup water in bowl. Whisk until smooth. Batter should be comparable texture to that of waffle batter mix. 3. Pour mix from bowl into funnel cake pitcher. Mix may be held in the refrigerator 1-2 hours prior to use. Stir mixture before frying. 4. When oil is hot (350-375 degrees F), pour mix into metal funnel cake ring. Pour in circle around the edge 3-4 times, then back and forth and up and down 4-6 times across the center. This will fill in holes and hold the cake together. Oil is hot, be careful of any splatter. 5. Cake will puff up and brown in approximately 30 seconds. Using metal tongs, carefully pick up and turn the cake over to the other side. Cook another 30 seconds or until golden brown. 6. Using metal tongs, carefully pick up the funnel cake and allow excess oil to drip into frying pan. Place hot funnel cake on plate to cool. To make additional funnel cakes, repeat steps 4-6 until all the batter is used. Serving Suggestions: Dust with sifted powdered sugar; Add dollop of whipped cream; Top with fruit sauce or flavored syrups; Cover with fresh fruits and berries; Top with shaved chocolate.
Warnings
Contains egg, dairy, wheat, soy
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