Chanukah is the best time to have fun with fried foods. That’s why funnel cakes got a savory twist this year with some fun toppings.
Yields 6-8 cakes
Main Ingredients:
1 egg
1/2 cup water
1/2 cup milk
1 and 1/2 cups all-purpose flour
1 and 1/2 teaspoons baking powder
1 teaspoon onion salt
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
Directions:
In a medium bowl, combine the egg, water, and milk. Add the flour, baking powder, onion salt, salt, and black pepper and mix until you get a loose, lump-free batter. (If preparing the Falafel and Tahini funnel cakes, add the seasonings now.)
Heat two inches of oil in a skillet or pot over medium high heat until it reaches 375 degrees Fahrenheit. Reduce to medium heat.
Transfer batter to a squeeze bottle and squeeze out into the hot oil or pour through a funnel, swirling around to create overlapping strings in a circle. Work in batches, not to overcrowd the pan. Fry for two to three minutes per side, or until golden brown. Transfer to a paper towel-lined dish to absorb excess oil and top with your favorite toppings while still hot:
1) Garlic Knot
In a small bowl, mix 4 tablespoons chopped parsley, four to five tablespoons grated parmesan, three minced cloves of garlic. Top each funnel cake and serve.
2) Falafel and Tahini
Add 1/4 teaspoon cumin, 1/4 teaspoon ground coriander and 1/4 teaspoon dried parsley to the batter. Fry and drizzle with tahini before serving.
3) Everything but the Bagel
Smear one teaspoon sour cream over the funnel cakes and top with 1/2 teaspoon everything but the bagel spice.
Chag Sameach!
Looking for more foods to fry on Chanukah? Check out all the delicious fried recipes here!
