[Music]
Hi guys!I'm Laura Vitale and on this episode
of Laura in the Kitchen, I'm going to show
you how to make funnel cakes!
Now, a while back I posted a video here asking
what your favorite boardwalk food is, and
one of them - the most requested was funnel
cake.
And, I am giving a shout out to my girl Latasha
C. I know she's a really big fan and supporter
of mine - on pretty much all of my channels
and I really appreciate your support so much
Latasha, so in honor of you and this being
one of your favorites, I decided to make this
today - and I'm really excited because I love
funnel cakes.
And it really, truly is just one of those
things that I don't really eat very often.
I don't find myself - I mean, it's a treat
food, you know what I mean?
So, I'm really excited to share it with you
today, and thank you so much to all of you
that left a comment, and I have two more videos
coming up in the future - two remaining recipes
that you requested and your shout outs.
So stay tuned for that.
But, to get started, you are going to need
very - to make actual funnel cake is really
really easy and simple.
You;ll need some all purpose flour, salt,
baking powder, granulated sugar, whole milk,
eggs, vanilla extract and vegetable oil.
Now what I have here is a ten inch cast iron
skillet.
You want to fill it half way up with vegetable
oil.
You don't want to go any higher than that
or any lower.
It's really difficult for me to tell you how
much oil you need - you just need enough to
fill your skillet half way up the sides.
So, that's getting nice and hot, over about
375F degrees.
I have a little wooden spoon here, I don't
have a thermometer, so here's a tip.
You put the end of a wooden spoon in there.
You see bubbles all around the edge - the
base?
That means your oil is hot enough.
So, I've got that going and let's get going
on our batter.
It's so easy, think of this as like pancake
batter.
Because that's really all it is.
It's a tiny bit different as far as the amounts
of everything you need - the ratio.
The eggs, I put them in there, I also like
to add just a splash of vanilla, I need a
little vanilla in mine.
And then I like to whisk these together just
to give them a heads up before we put them
into the dry ingredients.
Now, what I have here is a funnel cake funnel?
pourer?
I don't even know what you call this - but
basically a long time ago, I bought, online,
a funnel cake kit because it came with this
and the reason why I like to use this and
I know a lot of people use a funnel - to use
a funnel, you have to hold your finger at
the very bottom of the funnel so that none
of the batter spills out and you release when
you're really close to the oil.
I find that to be very dangerous, so think
about this.
You have the funnel here, you are moving your
finger, the batter goes in, the oil splashes
up, you get burned, that's so unsafe and I
don't like that.
So, I suggest really looking into one of these,
they are so inexpensive.
I think it was like five bucks.
If you don't have this, you don't want to
look for it, you can't find it, use a measuring
cup with a really nice spout, that way it's
easy for you to pour it in.
Just be careful that not everything comes
out at the same time.
Just wanted to give you that tip because I
don't want you to use a funnel, I think that's
really dangerous.
So I'm just whisking these together briefly,
they don't have to be perfect, I"m bringing
my dry ingredients closer to me and I"m going
to pour this in.
And now what I'm going to do is I am just
going to mix this together really well until
I have a really nice smooth batter.
A few little lumps here and there is okay
but for the most part you do want this to
be kind of smooth.
That's perfect!
That's what I'm looking for.
I'm just going to take my little ladle here
- how appropriate, I'm going to fill this
up.
I don't want to fill the whole thing up, I'm
going to do it in batches just because I find
it easier to pour this when it's not super
super full.
Now in a pretty steady stream, I do this in
like a big circle, right - and then I kind
of go over top like that.
Look at the perfect consistency.
I love you so much!
[Laughing]
I kill myself.
I kill myself I tell ya!
What I have back here is a baking sheet that
I've lined pretty well with some paper towels
just because you need to drain out the excess
oil.
Now, can you just look at the puffiness of
this thing?
I mean, come on!
Now you know it's going to be good, you know
it's going to be golden brown - and you do
want this to be a beautiful deep golden brown
on both sides.
Just because it is going to be the texture
of an actual funnel cake.
The amount this makes, depending on how big
you make them, this size, I'm going to say
you're probably going to get maybe three or
four because they're pretty big.
But normally, you would get about 6 out of
this recipe.
But, as always, LauraintheKitchen.com will
have the recipe written and all the instructions
and everything.
I'm going to babysit this until it's beautiful
golden brown, going to flip it, and it should
flip really really easily.
I'm actually - I want to show you when I flip
it, but you can see - especially on this side,
it's getting beautiful, it needs to be a little
bit darker brown, it's a little too light
still.
And my favorite part are these little itty
bitty pieces right there.
I don't know why all the little itty bitty
pieces on the edges, it's like, to me, that's
the best part of anything that's fried is
the little edges that get so so crispy.
That's the best.
I'm just going to babysit this and then we'll
flip it and then we'll keep on going.
As that finishes cooking, I'm just going to
dig into one.
I'm going to go for this one right here because
it's pointless to make yourself, and myself
wait any longer.
Aahh...
I'm so happy!
I'm so happy that on a weekend night, I'm
at home making funnel cakes.
I wouldn't want to be anywhere else.
[crunch]
Perfectly crispy which you can hear.
Look at that, on the side.
It's perfectly cooked, you can top these with
whatever you want.
Personally, nothing is better than powdered
sugar.
Look at that one!
Aahhh..
Now, I've got people to tend to, two more
to make, and you need to hop on over to Laurainthekitchen.com
to get this recipe and make them for your
friends and family this weekend!
Hope you have enjoyed spending time with me,
Latasha, thank you so much for your suggestion,
and everyone else, thank you so much for your
wonderful suggestions.
And any time you want to leave me a suggestion
for a recipe, please do so down below, I always
read all of your comments.
Always.
Thank you so much for watching, guys, and
I'll see you next time!
Bye!
