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Savory Funnel Cakes


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



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.