My Hometown A - Z: Letter F

If you are from St Louis, F is for Funnel Cake

For some reason, this southern delicacy--famous at carnivals, country fairs and country-style holidays are a must-have at big events in St Louis. From the balloon festival in Forest Park (a runner-up for F) to the fabulous VP Fair on the riverfront over the fourth of July to the Oktoberfest--the smell of funnel cakes lets you know you have arrived!! Although I have never seen a funnel cake at a major sports event in St Louis--they may be there now with the new baseball stadium (seeing a ball game in the new stadium is on my 2009 wish list).

If you are visiting St Louis during a big festival time--and I suggest you do make that trip---you will smell those funnel cakes and like other pungently notable substances you may have encountered in your life, you will never forget it.

Funnel cakes are flat fried doughnuts basically (at least that is my opinion) and so formed to fit a paper plate by pouring the dough through a funnel--hence the name. I have never tasted a funnel cake--and frankly I think my pancreas is a bit too old for one. But here is the recipe.





To make this easy Funnel Cake recipe, you will need a large frying pan, ( I recommend a cast iron skillet and a fire extinguisher).

A large mixing bowl and a funnel with a 3/8 inch opening.
Ingredients:
2 1/2 cups of self rising flour
1/4 cup granulated sugar
1 1/3 cups of whole milk
2 eggs, slightly beaten
Vegetable oil (Crisco)

Combine flour, sugar, milk and eggs in bowl, beating until smooth.
Heat 1/4 inch of Crisco oil to 375 in skillet.
You will need to add more oil as you go, usually after frying 3 funnel cakes, try to maintain the oil in the skillet at around 1/4 inch.
Take the funnel and cover the opening with your finger, pour 1/4 cup of the batter into the funnel. Hold funnel over skillet, remove finger from the end of the funnel to release the batter into the hot oil.
Move the funnel in a circular motion as the batter is coming out.
Slightly over lap some of the edges, forming a spiral shape.
Only do one at a time, fry each funnel cake for 1 minute or until edges are golden brown.
Flip funnel cake over with a fork and fry the other side until golden brown, (about another minute)
Remove funnel cake from oil, drain on paper towel, repeat the process with remaining batter.

Serve as is, sprinkle with powdered sugar, and/or cinnamon., or top with strawberries and whip cream.
Funnel cakes make a good snack or a quick breakfast.
This easy Funnel Cake recipe will yield about 1 dozen, 5 inch funnel cakes.
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