Please take our survey! Click here
Please enter the email you’re using for this account.
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 all purpose flour, such as Glicks
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 Pereg 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.
How Would You
Rate this recipe?
Please log in to rate
Reviews