Fried dough covered in sugar. What’s not to love? Growing up near Pennsylvania Dutch country, I’ve always associated funnel cake with the Amish. I didn’t have any proof until finding the website Funnelcake.com which elaborates on its history and links to immigrants in the area. When my daughters recently spied this book at the library, The United States Cookbook: Fabulous Foods and Fascinating Facts From All 50 States, which included a simple recipe – I knew I had to adapt it. Just because we’ve given up salt doesn’t mean we’re not still kids inside! Enjoy a carnival treat that won’t leave you spinning.
Yields 3 funnel cakes.
SODIUM CONTENT: 56 mg per funnel cake
1 1/4 c. all-purpose flour
2 T. sugar
1 t. Featherweight sodium-free baking powder (available at Whole Foods markets and online at healthyheartmarket.com)
3/4 c. lowfat milk
1 egg, beaten slightly
2 c. vegetable oil (for frying)
1/4 c. powdered sugar
Measure the flour, sugar and baking powder into a mixing bowl and whisk well to combine. Add the egg and milk and stir until smooth. Heat the oil in a skillet over medium-high. Once hot, pour the batter through a funnel into the pan, looping to make a pattern. Fry until golden brown on the bottom, 1 to 2 minutes, then gently flip and fry on second side. Remove from pan and drain well on paper towels. Move to a clean plate and sift powdered sugar over top. Serve immediately.