CURRIED FUNNEL CAKE

Curried Funnel Cake image

Provided by Tom Pizzica

Categories dessert

Time 15m

Yield 12 (6-inch) funnel cakes

Number Of Ingredients 11

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Canola oil, for frying
1 pound cake flour
2 cups confectioners' sugar, plus more for garnish
3 tablespoons madras curry powder
1 tablespoon kosher salt
1 tablespoon baking powder
1/2 tablespoon turmeric
2 eggs
2 cups buttermilk
2 cups whole milk
2 tablespoons ground cinnamon

Steps:

The best way to cook these is to use a deep, large skillet or a large stock pot. Fill halfway up the sides of the skillet or stock pot with canola oil and put on low-medium heat. Place a deep-fry thermometer in the oil and preheat the canola oil to 400 degrees F.
In a large mixing bowl, add the flour, sugar, curry powder, salt, baking powder, and turmeric. Mix thoroughly with a whisk. Make a well in the center and add the eggs, buttermilk, and milk and stir with a wooden spoon until smooth. The best way to get the funnel cake effect is to use a large squeeze bottle or an old water bottle that has the squeeze nozzle. Pour the batter into a bottle and when the oil is hot and reaches 400 degrees F, pour the batter in a criss-cross pattern. After 1 minute, flip the funnel cake over and cook another minute. Remove the funnel cake and drain on a paper towel. Repeat with the remaining batter. Mix the ground cinnamon and confectioners' sugar together and sprinkle on top of the funnel cake to finish.