Funnel Cake from Down South Paleo Cookbook

If you want to add more gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipes to your recipe box, Funnel Cake from Down South Paleo Cookbook might be a recipe you should try. One portion of this dish contains around 2g of protein, 7g of fat, and a total of 176 calories. This recipe serves 6. For 55 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. 15 people were glad they tried this recipe. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Lexi's Clean Kitchen. Head to the store and pick up tapioca flour, tapioca flour, salt, and a few other things to make it today. A couple people really liked this dessert. Overall, this recipe earns an improvable spoonacular score of 7%. Similar recipes are Curried Funnel Cake, County Fair Funnel Cakes – you can make funnel cakes just like you buy out, and Easy Classic Funnel Cake.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

To make the funnel cakes, pour the oil into a saucepan to a depth of 1 inch and heat over medium-heat (using a small saucepan will help conserve how much oil you pour in). Combine the tapioca flour, eggs, syrup, avocado oil, and salt in a bowl. Stir until batter is well combined.Spoons the batter into a pastry bag and once the oil is shimmering (hot enough to frying), quickly drizzle the batter into the hot oil, overlapping and making sure not to concentrate on one area (you are basically making squiggles and curlicues as you drizzle). Allow the underside to brown, around 1 minute, then use a flat slotted spoon to flip the funnel cake over and brown the other side. Remove the funnel cake form the oil and place on a towel-lined plate.To make the sprinkle, combine the maple sugar and tapioca flour ing a small bowl. Using a sifter, shake the sugar mixture on top of the funnel cake. Serve hot!

 

Step by step:

1. To make the funnel cakes, pour the oil into a saucepan to a depth of 1 inch and heat over medium-heat (using a small saucepan will help conserve how much oil you pour in).

2. Combine the tapioca flour, eggs, syrup, avocado oil, and salt in a bowl. Stir until batter is well combined.Spoons the batter into a pastry bag and once the oil is shimmering (hot enough to frying), quickly drizzle the batter into the hot oil, overlapping and making sure not to concentrate on one area (you are basically making squiggles and curlicues as you drizzle). Allow the underside to brown, around 1 minute, then use a flat slotted spoon to flip the funnel cake over and brown the other side.

3. Remove the funnel cake form the oil and place on a towel-lined plate.To make the sprinkle, combine the maple sugar and tapioca flour ing a small bowl. Using a sifter, shake the sugar mixture on top of the funnel cake.

4. Serve hot!

Nutrition Information:

covered percent of daily need