We decided NOT to go with the mini funnel cakes, opting instead for large frying-pan sized cakes. We weren't disappointed, though Jessica only managed to eat the one.
The boys, of course, ate more! Benjamin liked his with icing sugar and chocolate sauce. Timothy had rhubarb jam, raspberries and a sprinkle of icing sugar. I also had jam and icing sugar. I do think they'd be awesome with a cinnamon/sugar mixture!
We thought they tasted kinda like the honey crullers from Tim Hortons, but definitely a lot less greasy!
So, here's the recipe, but go ahead and check the first link, too! I saw another recipe there that's worth looking at -- Deep Fried Chocolate Chip Cookie Dough :-)
Mix these ingredients together:
1 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
1/4 cup powdered sugar
In separate bowl mix the wet ingredients:
1 1/3 cup milk
1/4 tsp lemon zest
1/2 tsp vanilla extract
Combine the wet and dry ingredients. If you have a squeeze bottle, you can use that to make your funnel cakes. I didn't, so I used my cake decorating bag with a large tip. I think the squeeze bottle would make nicer shaped ones, though.
You'll need about 1/2 inch of oil in your frying pan. I used a mixture of coconut. and olive oils. Heat it on high then turn down to med-high.
Squeeze your batter into the pan, making a circle first, then criss-crossed lines across. Let it cook for about 30 sec-1 min, then flip to cook the other side. Drain on paper towels. Sprinkle with icing sugar while still hot. Add toppings as desired.
If you make them, let me know what you think! I'll definitely be making them again!