Greetings, dear meows!
The weather’s finally starting to cool down a bit here in Los Angeles. I always joke that once it hits 70 degrees here it’s officially “sweater weather” 😹 And of course with that comes all the food cravings that go along with the cool crispness in the air. I meal prep for a few people and one of my clients requested a dessert for her family. She wanted Baklava, but I had no time to run to the store and buy phyllo dough and all the other Greek style ingredients. However…
I did have the makings of something fun, and sorta similar, leaning a bit more in the Turkish direction. I’ve been wanting to make funnel cakes for a while now, but I knew I didn’t want to make or rather, serve them in a traditional way.
The batter itself is fairly simple to make, yet will still need some adjustments once mixed. You may find that adding a bit more liquid, either milk or water added in a tablespoon at a time will help to get the batter to the right consistency if need be. In a large mixing bowl you’ll need :
Funnel Cake Batter:
2 c. A.P. flour
2 T. Sugar
1 t. Baking powder
1/2 t. Salt
1 c. Whole milk
2 large eggs
1 t. Vanilla extract
For the syrup:
1/2 c. Honey
1/8 c. Water
1 1/2 T. Dried crushed rose petals
For frying & garnish
Vegetable or neutral oil
Powdered sugar
1/2 c. Chopped toasted pistachios
As stated earlier, adjust the consistency of the batter if it’s too thick. It should flow easily off of z spoon, but still have a somewhat thick, cake batter texture. Borderline pancake batter, just not as thin. Heat your oil in a deep skillet (not too hot) about 325 degrees. If not just measure the readiness with your heart.
Using a ladle, large spoon, or zip lock bag with the tip cut ( be careful, it can get messy ) slowly drizzle the batter into the oil in circles and swiggles, using the batter to connect the floating pieces as it fries. Not too much, not too little. It takes practice, but so much fun!
Once you see the edges start to turn golden brown, (after about 3 minutes) flip and fry for another 2 to 3 minutes. Remove and drain on paper towels or a wire rack and continue. How many funnel cakes you get depends on the size and how much batter you use. I got 8 fairly large ones out of this recipe.
Heat the honey, water, and rose petals up in a small pot on low flame for just a few minutes until barely warmed through. Let it steep like tea for a few minutes before drizzling over the funnel cakes. Sprinkle the chopped pistachios on top. Dust with powdered sugar for that extra razzle dazzle and you’re all set!
I hope you give this recipe a try! It’s really easy to make, fun for the kids, and really, all you need is the powdered sugar at the end or make your own spiced sugar, chocolate or fruit sauce for dipping. It’s your world, baby! Until we eat again… Bone apple treat! 😝
Cheers, hugs, and meows!
Xo~Nikki ✨🖤🔮😻
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