Sunday, August 09, 2015


Funnel Cakes
14 strips bacon, divided
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 eggs
½ teaspoon vanilla
1½ cups milk, 2% or whole
2 cups vegetable oil
¼ cup confectioners' sugar

Nutella Cream
¼ cup heavy whipping cream
½ cup Nutella

Funnel Cakes: Cook bacon until crispy and drain on paper towels. Once cooled, crumble 6 strips into pieces small enough to fit through the end of your funnel after being added to batter, and set aside. Reserve remaining 8 strips for garnish.

Sift together flour, baking powder and salt into a medium bowl. In a large mixing bowl, stir together eggs, vanilla and milk. Add flour mixture to egg mixture, and beat with a mixer until smooth. The mixture should be thin enough to run through a small kitchen funnel. Test it, and if it is too thick, beat in a little more milk; if too thin, beat in a bit more flour. Add crumbled bacon and stir to combine.

In an 8-inch skillet, heat oil to 360ºF. Place your finger over opening of funnel, and fill funnel with ½ cup batter. Hold funnel close to surface of oil, and release batter into oil while moving funnel in a circular motion to create a small circle in the middle of the pan. Continue rotating the funnel around the pan to create larger circles until funnel cake is desired size. Fry until golden-brown. Use tongs to turn the cake over carefully, and fry 1 additional minute. Remove and drain on paper towels. Repeat until batter is gone.

Nutella Cream: Add cream to small saucepan and warm over medium heat, careful not to let it boil. Add Nutella, and when it starts to melt, stir until completely combined and warm.

To Serve: Drizzle funnel cakes with Nutella cream, sprinkle with confectioners' sugar and top with remaining strips of bacon. Serve immediately.

bacon recipe source: Angela Komis, Feast Magazine (@feastmag), Feast Media, 900 N. Tucker Blvd., 4th Floor, St. Louis, MO 63101

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