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Recipe by Michal Frischman

Chocolate Funnel Cake

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Chocolate Funnel Cake
Parve Parve
Easy Easy
24 Servings
Allergens

Contains

- Gluten - Egg - Wheat
30 Minutes
Diets
- Vegetarian - Pescatarian

This doughnut cousin is chocolaty, crunchy, and easy to make. Finish with flaky salt or even a pinch of cayenne pepper for a more daring twist.

Ingredients

Main ingredients

  • 2 eggs

  • 1 and 1/4 cups Gefen Almond Milk or other milk alternative

  • parve vanilla ice cream

  • oil, for frying

  • confectioners’ sugar, salt, or cayenne pepper, for dusting

Directions

Prepare the Funnel Cake

1.

In a pot or deep-fryer, preheat oil to 375 degrees Fahrenheit (180 degrees Celsius).

2.

Combine dry ingredients in a medium bowl, then add vanilla extract, eggs, and almond milk. Whisk until no lumps remain. Transfer to a large ziplock bag.

3.

When the oil is hot, gently squeeze the batter into the hot oil in a round motion to create a funnel cake about two to three inches (five to six centimeters) across.

4.

Fry two minutes per side, then drain on paper towels.

5.

Serve over vanilla ice cream and dust with confectioners’ sugar, salt, or cayenne pepper.

Credits

Photography: Moishe Wulliger Food Styling: Renee Muller

Recipe tags

chocolate donuts doughnuts fried funnel cake Hanukkah Michal Frishman party food sufganiyot
Chocolate Funnel Cake

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