Sourdough Funnel Cake
Hot, crispy, fluffy, and covered in a good dusting of powdered sugar, these Sourdough Funnel Cakes are a fun way to use your sourdough starter.
Ingredients
- 1 1/2 c all-purpose flour
- 1 c sourdough starter (discard) I used unfed starter cold, right out of the refrigerator.
- 1 c milk
- 2 eggs
- 3 Tb sugar
- 1 Tb vanilla
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp sea salt
- powdered sugar for topping optional
- 1-2 quarts peanut oil or your choice of frying oil
Instructions
- Wisk the milk, eggs, and vanilla together in a medium size mixing bowl.
- Next add in the sourdough starter, flour, sugar, baking powder, salt, and cinnamon.
- Place your oil in a heavy bottom pan, at least 2 inches deep. Heat the oil to 350-375 degrees Fahrenheit.
- Using a funnel or glass liquid measuring cup pour 1 cup of batter into the hot oil carefully back and forth in a crisscross motion and a bit circular.
- Fry for 30-60 seconds or until golden brown and then flip and repeat on the other side.
- Remove the funnel cake from the hot oil and place it on a paper towel to catch any extra oil. Then, serve immediately with your favorite toppings.
- Store them in an air-tight container or baggie at room temperature or in the refrigerator. If they get soggy, you can reheat them in the oven to get back some crispness.
- The most popular topping is a dusting of powdered sugar, but you can also add chocolate, a combo of butter, sugar and cinnamon, custard, ice cream, whipped topping, etc.