Killer Funnelcakes

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friday nights

november 8

Killer Funnelcakes

" Twister" Killer Funnelcakes

Join Claud and the gang as they touch down at the MonteLago Village in beautiful Lake Las Vegas with their “Killer Funnel Cakes.” One bite will blow you away.

Special thanks to Lake Las Vegas

1-3/4-cups whole milk
1 vanilla bean, split in half lengthwise
1/4-cup stone milled whole-wheat flour
11/4-cup all purpose flour
1 teaspoon sea salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon honey
2 large eggs
1 small, ripe banana, pureed or pushed through a food mill
Canola oil, as needed for frying

Combine milk and honey in a small saucepan over low heat. Use a small paring knife to scrape the vanilla bean seeds into the milk. Stir until the honey dissolves and the vanilla perfumes the mixture, about 3 minutes and then set aside to cool. Do not boil.

Sift together dry ingredients into a large mixing bowl. Add the eggs, banana and vanilla infused milk and beat until smooth and free of lumps. Transfer the batter to a funnel, a piping bag fitted with a 1/2” tip, or a measuring cup with a small spout or a re-sealable plastic bag.

Heat 4” of canola oil in a cast iron Dutch oven to a temperature of 360F. Cakes can be made in either a free-form manner or a ring from a spring-form cake pan may be lowered into the hot oil to keep the batter in a uniform circle shape. If the oil is hot enough, a small dollop of batter dropped in should rise to the surface and bubble around the edges. Starting from the center and working outwards, use a freeform spiral motion to pour batter into the hot oil. Cook until golden brown, about 2-3 minutes and then flip with tongs and fry another minute. Drain well on paper towels and dust with powdered sugar. Repeat process until all batter has been used.

If desired, serve cakes with your choice of additional toppings: maple syrup, honey, sautéed apples or bananas, a drizzle of melted chocolate, vanilla ice cream, or anything else that sounds good to you!

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