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Test Kitchen: Get your fill of funnel cakes at home or at Bootfest

By Jessica Rodrigo
Oct. 2, 2013 at 5:02 a.m.

Homemade spiced funnel cake with strawberry-ginger compote

Fair time in New Mexico always meant Navajo tacos, foot-long corndogs and funnel cakes. When I lived on the East coast, it was elephant ears - but thankfully, Texas is a funnel cake state. Well, I would venture to say it's a deep-fried food state above all others. Let's be real, the winners of the Big Tex Choice Awards were a deep-fried Cuban roll and fried Thanksgiving dinner - and for the record, they both sound delicious.

As you're cruising through downtown Victoria this weekend searching for a sign that reads "FUNNEL CAKES," try not to run over any unsuspecting child who has meandered away from his or her parents. When it comes to funnel cake, there is usually enough of that fluffy-yet-crunchy goodness to go around.

Luckily for me (and you now - kinda), Luke's mom bought me a funnel cake kit for Christmas a few years ago, and we now have the tools to make them outside of fair time. It included a ring form, a pitcher with a funnel on the end of it and a tub of cake mix.

Other than the powdered sugar, I used chocolate syrup on my funnel cake, and Luke made a mixed berry compote with frozen fruit. The good thing about having the extra batter meant we could freeze the leftovers and reheat it for the next time we had a craving.

Bootfest (and Turkeyfest next week) are here, and that means an opportunity to let someone else do the frying.

Have a recipe or a dish you want me to try? Email me at jrodrigo@vicad.com or tweet me via @EatsEatsEats. I'm always hungry.

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