Tuesday, July 15, 2014

Funnel Cake

I love amusement parks. I love roller coasters and water parks and giant swings above the park. But most of all I love the drop tower. That moment at the top of the ride where you feel the machine click and you know that you're at the very top, suspended, about the plummet to the ground is one of my favorite feelings in the world. No matter how many times you do it, that instinctual fear hits you right when it clicks and you are waiting those agonizingly long seconds to fall. For the second year in a row Greg and I have gotten season passes to Six Flags, and it's my favorite part of the summer. We had the perfect trip a few weeks ago. We got there right at opening. We rode our favorite roller coaster two times, the drop tower two times, and then we headed to the water park. We rode every ride, hung out in the wave pool, and then rode the best water rides two or three more times. We didn't wait in a single line. We did all of that by 1pm and left before we even got hungry and had to debate whether we were going to eat french fries or soft pretzels or both. But the one thing that amusement parks always leave me missing is funnel cake. I haven't had funnel cake since I went vegan, but when we got home I was determined to make one. It didn't disappoint and was a solid end to a perfect summer day.

leaves and flours vegan funnel cake

Vegan Funnel Cakes
makes eight small servings

2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1/8 tsp nutmeg
1 1/2 cups of non-dairy milk
1/4 cup sugar
1 tsp vanilla extract
1/3 cup warm water
1 1/1 tbl Ener-G
several cups of oil for frying
powdered sugar for dusting

Heat the oil the 375 degrees. In a medium size bowl whisk together all of the dry ingredients. Make the Ener-G eggs. Once thickened, combine in a smaller bowl with milk, sugar, and vanilla. Whisk the wet into the dry until the batter is smooth. It should be near the consistency of pancake batter. You can use several things to make the funnel cakes, but I used a plastic squeeze bottle that I found to be really handy. It was easy to fill and didn't create much of a mess like a piping bag could have. Very quickly drizzle the batter into hot oil looping it over repeatedly to create a nest-like structure. Let cook for 30 seconds to one minute before flipping and cooking the other side for about the same time. You want the cake to be lightly browned on both sides. Let cool for a few minutes and sift powdered sugar on top.