The summer season is a time for ice cream, summer camp and state and county fairs, but this summer will be different with some fairs canceled due to COVID-19. In his cookbook "Fair Foods: The Most Popular and Offbeat Recipes from America's State and County Fairs" award-winning chef, author, and renowned educator George Geary celebrates the fun, delicious, strange, and wonderful foods sold at state and county fairs.
Since people cannot go to the fair, they may consider trying Geary's recipe for funnel cake with berry topping.
Funnel Cake with Berries (Makes 6 to 10 funnel cakes)
Special Supplies:
Electric Mixer
Stockpot
Medium saucepan
Candy/deep fry thermometer
Pastry bag
Wire rack
Ingredients:
6 tablespoons unsalted butter, cut into small pieces
1 cup water, cool
1/2 teaspoon sea salt
1/2 teaspoon granulated sugar
1 1/2 cups all-purpose flour
3 large eggs
2 large egg whites
Canola oil
Confectioners' sugar
Directions:
1. Combine butter, water, salt, and sugar in a medium saucepan over medium-high heat. Bring to a boil over high heat. Remove from heat and quickly stir in the flour. Return the pan to low heat and cook, stirring frequently, for about 3 minutes to cook the flour slightly and rid the mixture of a starchy, floury taste.
2. Remove the pan from the heat and place the dough in the bowl of the mixer fitted with the paddle attachment. Mix on medium speed until most of the steam subsides, then add the eggs and egg whites one at a time until each is incorporated, and a batter is formed.
3. Pour 3 inches of oil into a stockpot and heat to 350 degrees Fahrenheit.
4. Meanwhile, place the batter in a pastry bag that is fitted with a round pastry tip no wider than 1/4 inch in diameter.
5. Holding the pastry bag over the hot oil, push the batter out into the hot oil in a zigzag or spiral shape. Fry no more than 1 large or two smaller funnel cakes at a time.
6. Fry the cakes until puffed up and golden (they will triple in size), 3 to 5 minutes, flipping every 30 seconds or so.
7. Drain the cakes on a rack and cool slightly, then sprinkle with confectioners' sugar and berry topping.
Berry Topping (Makes 2 cups)
1 quart fresh berries (strawberries, raspberries, blueberries, blackberries)
1/2 cup granulated sugar
Pinch sea salt
Directions:
In a bowl, combine berries, sugar, and salt. Let stand for 30 minutes before serving.
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