Name: Curried Funnel Cake
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 12 (6-inch) funnel cakes
Ingredients: Canola oil, for frying; 1 pound cake flour; 2 cups confectioners' sugar, plus more for garnish; 3 tablespoons madras curry powder; 1 tablespoon kosher salt; 1 tablespoon baking powder; 1/2 tablespoon turmeric; 2 eggs; 2 cups buttermilk; 2 cups whole milk; 2 tablespoons ground cinnamon

Directions

The best way to cook these is to use a deep, large skillet or a large stock pot. Fill halfway up the sides of the skillet or stock pot with canola oil and put on low-medium heat. Place a deep-fry thermometer in the oil and preheat the canola oil to 400 degrees F.
In a large mixing bowl, add the flour, sugar, curry powder, salt, baking powder, and turmeric. Mix thoroughly with a whisk. Make a well in the center and add the eggs, buttermilk, and milk and stir with a wooden spoon until smooth. The best way to get the funnel cake effect is to use a large squeeze bottle or an old water bottle that has the squeeze nozzle. Pour the batter into a bottle and when the oil is hot and reaches 400 degrees F, pour the batter in a criss-cross pattern. After 1 minute, flip the funnel cake over and cook another minute. Remove the funnel cake and drain on a paper towel. Repeat with the remaining batter. Mix the ground cinnamon and confectioners' sugar together and sprinkle on top of the funnel cake to finish.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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Curried Funnel Cake

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