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Monday, September 16, 2013

Gluten Free Funnel Cake: A New Twist on a Fair Favorite

Welcome to Fair week at Nel's Nook!  Back home September means the Puyallup Fair {pronounced: pew-al-up}.  Every year over 1 million people visit the fair - that's huge for a city of only 37,000 people!  

Since we aren't there to go to the fair I decided we would bring the fair to us with all of the must-have fair foods.  We go to the fair to see the animals, people watch, see all of the funky booths, and to eat all of the foods you only get at the fair!

Today I have a twist on a classic fair favorite - Gluten Free Funnel Cake!  I know a lot of people who eat gluten free and I don't think it's fair they have to miss out on the crunchy sweetness that is a funnel cake!  Plus I bet you won't even be able tell they are gluten free!  Now the directions seem a little bit complicated but it's easy I promise!

Gluten-Free Funnel Cake
You will need:
1 cup gluten free pancake mix {I used Pamela's}
1 egg
2 tablespoons sugar
2 teaspoons vanilla 
1/2 - 3/4 cup milk
Oil for frying
Topping ideas: Powdered sugar, fresh fruit

Mix together the pancake mix, egg, vanilla, and sugar.  Add 1/2 cup of milk and stir until incorporated.  You want the batter to the consistency of a cake batter - this is important if it is too runny the funnel cakes wont set up but if its too thick you will just get a glob!  Add more milk if necessary.

In a frying pan, heat up the oil to 375 degrees {medium high or 6 on the stove top nob}. 

Traditionally, funnel cakes are made by pouring batter into a funnel a few inches over the hot oil makeing a spiral shape.  If you don't have a funnel here are two other options - Put your funnel cake batter into a pastry bag with a medium tip or into a ziploc bag and cut a small corner off {start with a very small tip and then cut more if you need to.  You want the batter to drizzle out with about the thickness of a pencil.  

Squirt the batter into the oil in a spiral motion using about 1/4 of the batter for large funnel cakes or 1/8 of the batter for smaller cakes.  Fry until the bottom side is golden brown, about two minutes.  Carefully flip the cake over and fry until golden brown {I used two forks to help with flipping} Be careful not to splatter the hot oil on yourself!  

Carefully remove the hot funnel cake and place it on a paper towel to remove the extra oil. 

Top with your favorite funnel cake toppings - I used powdered sugar! Serve them while they are still warm.  


Come back later this week to enjoy the rest of the fair-inspired eats I will be sharing!

Talk to me - What's your favorite thing to do at the fair?  What's your favorite thing to eat?

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