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Dairy
Easy
50 Minutes
Diets 
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
1 egg
1/2 cup water
1/2 cup milk
1 and 1/2 cups Mishpacha All Purpose Flour
1 and 1/2 teaspoons baking powder
1 teaspoon onion salt
1/4 teaspoon salt
1/4 teaspoon cracked black pepper, such as Gefen
4 tablespoons chopped parsley
4 to 5 tablespoons grated parmesan
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
1/4 teaspoon Gefen Cumin
1/4 teaspoon ground coriander
1/4 teaspoon dried parsley
Mighty Sesame Tahini, for drizzling
1 teaspoon sour cream
1/2 teaspoon everything but the bagel spice
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: · Garlic Knot: In a small bowl, mix parsley, parmesan, and garlic. Top each funnel cake and serve. · Falafel and Tahini: Drizzle with tahini before serving. · Everything but the Bagel: Smear sour cream over the funnel cakes and top with everything but the bagel spice.
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