A Year-Round Guide to Franklin and Nantahala

Yield: 12 cakes. ½ teaspoon salt 2 teaspoons baking powder 3½ cups all-purpose flour 3 large eggs ¼ cup white granulated sugar 2 cups whole milk 1 quart vegetable oil,

Madison County Championship Rodeo

Yield: 12 cakes. ½ teaspoon salt 2 teaspoons baking powder 3½ cups all-purpose flour 3 large eggs ¼ cup white granulated sugar 2 cups whole milk 1 quart vegetable oil,

Rosemary and Goat Cheese Strata

Yield: 12 cakes. ½ teaspoon salt 2 teaspoons baking powder 3½ cups all-purpose flour 3 large eggs ¼ cup white granulated sugar 2 cups whole milk 1 quart vegetable oil,

Funnel Cakes

Play Icon

Yield: 12 cakes.

½ teaspoon salt
2 teaspoons baking powder
3½ cups all-purpose flour
3 large eggs
¼ cup white granulated sugar
2 cups whole milk
1 quart vegetable oil, for frying
3 tablespoons confectioners’ sugar
1 teaspoon ground cinnamon

Special tools: Funnel, candy thermometer

In a bowl, combine salt, baking powder, and flour. Set aside.

Using an electric mixer, cream together eggs, sugar, and milk in a large bowl. Gradually add flour mixture and beat on low speed until smooth. Batter should be thin enough to flow through a funnel.

Heat the oil to 375° in a cast-iron skillet or Dutch oven.

Put your finger over the bottom opening of the funnel and use a ladle or measuring cup to fill the funnel with ½ cup of batter. Hold the funnel close to the surface of the oil, and release the batter into the oil while making a circular motion. Fry until golden brown. Use tongs to carefully turn the cake. Fry the second side for approximately 1 minute. Drain on paper towels. Repeat until all cakes have been fried.

Mix together confectioners’ sugar and cinnamon. Using a fine mesh strainer or sifter, sprinkle cakes with cinnamon sugar.

print it

This story was published on Oct 19, 2017

Lynn Wells

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.