Lemon and brown sugar funnel cakes

    Lemon and brown sugar funnel cakes

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    About this recipe: This version of the sweet fried 'dough' dessert associated with American street fairs and carnivals uses dark brown sugar and zesty lemon extract for added sweet depth and light tartness.

    Serves: 12 

    • 2L oil for frying
    • 500g plain flour
    • 220g light brown sugar
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 3 eggs
    • 535ml milk
    • 1/2 teaspoon lemon extract
    • 2 tablespoons icing sugar, sifted
    • 1 teaspoon ground cinnamon

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. In a heavy frying pan, heat the oil to 190 degrees C. In a medium bowl, sift together the flour, light brown sugar, baking powder and salt. Set aside.
    2. Whisk together the eggs, milk and lemon extract. Fold in the flour mixture, stirring until well blended. In a separate bowl, sift together the icing sugar and cinnamon and set aside.
    3. Blocking the spout with your finger, fill the funnel with 175ml of the batter. Place your hand over the hot oil and carefully remove your finger. Scribble and criss-cross the batter into the oil, then fry until golden on both sides. Using a slotted spatula, lift the funnel cake out of the oil and drain on kitchen paper. Repeat this procedure with the remaining batter, and sprinkle with the cinnamon sugar mixture while still warm.


    Snip the corner off a disposable piping bag to use in place of a funnel; fill with a small amount of batter and squeeze gently.

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