Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 cup milk
- 1/4 cup creamy peanut butter
- 1 egg
- Vegetable oil for frying
- Powdered sugar for dusting
Special equipment needed:
- Funnel or piping bag
- Large pot or deep fryer
- Candy thermometer
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
2. In a separate bowl, mix together the milk, peanut butter, and egg until well combined.
3. Add the wet ingredients to the dry ingredients and mix until a smooth batter forms.
4. Heat the vegetable oil in a large pot or deep fryer to 375°F.
5. Pour the batter into a funnel or piping bag.
6. Hold the funnel or piping bag over the hot oil and drizzle the batter in a circular motion, making a spiral shape.
7. Fry the funnel cake for 2-3 minutes on each side, or until golden brown.
8. Remove the funnel cake from the oil and place it on a paper towel-lined plate to drain excess oil.
9. Dust the funnel cake with powdered sugar and serve warm.
Time:
Preparation time: 10 minutes
Cooking time: 6 minutes
5. Temperature:
Oil temperature: 375°F
Serving size:
Makes 4-6 servings
Nutritional information:
Calories: 280
Fat: 14g
Saturated Fat: 2.5g
Cholesterol: 45mg
Sodium: 260mg
Carbohydrates: 32g
Fiber: 1g
Sugar: 13g
Protein: 7g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Almond milk or soy milk can be used instead of regular milk.
- Crunchy peanut butter can be used instead of creamy peanut butter.
Variations:
- Add chocolate chips to the batter for a chocolate peanut butter funnel cake.
- Top the funnel cake with whipped cream and chopped peanuts for a peanut butter sundae funnel cake.
Tips and tricks:
- Make sure the oil is hot enough before frying the funnel cake to ensure a crispy exterior.
- Use a candy thermometer to monitor the oil temperature.
- Drizzle the batter slowly and evenly to create a consistent spiral shape.
Storage instructions:
Store leftover funnel cake in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat the funnel cake in a 350°F oven for 5-7 minutes, or until warm and crispy.
Presentation ideas:
Serve the funnel cake on a plate or in a paper cone for a fun carnival-inspired presentation.
Garnishes:
- Powdered sugar
- Whipped cream
- Chopped peanuts
- Chocolate syrup
Pairings:
- Vanilla ice cream
- Fresh fruit
- Hot fudge sauce
Suggested side dishes:
- French fries
- Onion rings
- Corn dogs
Troubleshooting advice:
- If the funnel cake is not crispy, the oil may not be hot enough.
- If the funnel cake is too dark, the oil may be too hot.
- If the funnel cake is not cooked through, fry it for a few more minutes.
Food safety advice:
- Use caution when working with hot oil.
- Do not overcrowd the pot or deep fryer with too many funnel cakes at once.
Food history:
Funnel cakes are a popular carnival and fair food that originated in Europe in the Middle Ages. They were traditionally made by pouring batter through a funnel into hot oil.
Flavor profiles:
The peanut butter funnel cake has a sweet and nutty flavor with a crispy exterior and fluffy interior.
Serving suggestions:
Serve the peanut butter funnel cake as a dessert or sweet snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A