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  • [Music]

  • Hi guys!I'm Laura Vitale and on this episode of Laura in the Kitchen, I'm going to show

  • you how to make funnel cakes!

  • Now, a while back I posted a video here asking what your favorite boardwalk food is, and

  • one of them - the most requested was funnel cake. And, I am giving a shout out to my girl

  • Latasha C. I know she's a really big fan and supporter of mine - on pretty much all of

  • my channels and I really appreciate your support so much Latasha, so in honor of you and this

  • being one of your favorites, I decided to make this today - and I'm really excited because

  • I love funnel cakes.

  • And it really, truly is just one of those things that I don't really eat very often.

  • I don't find myself - I mean, it's a treat food, you know what I mean? So, I'm really

  • excited to share it with you today, and thank you so much to all of you that left a comment,

  • and I have two more videos coming up in the future - two remaining recipes that you requested

  • and your shout outs.

  • So stay tuned for that.

  • But, to get started, you are going to need very - to make actual funnel cake is really

  • really easy and simple. You;ll need some all purpose flour, salt, baking powder, granulated

  • sugar, whole milk, eggs, vanilla extract and vegetable oil. Now what I have here is a ten

  • inch cast iron skillet. You want to fill it half way up with vegetable oil.

  • You don't want to go any higher than that or any lower. It's really difficult for me

  • to tell you how much oil you need - you just need enough to fill your skillet half way

  • up the sides.

  • So, that's getting nice and hot, over about 375F degrees. I have a little wooden spoon

  • here, I don't have a thermometer, so here's a tip.

  • You put the end of a wooden spoon in there.

  • You see bubbles all around the edge - the base?

  • That means your oil is hot enough. So, I've got that going and let's get going on our

  • batter. It's so easy, think of this as like pancake batter. Because that's really all

  • it is. It's a tiny bit different as far as the amounts of everything you need - the ratio.

  • The eggs, I put them in there, I also like to add just a splash of vanilla, I need a

  • little vanilla in mine. And then I like to whisk these together just to give them a heads

  • up before we put them into the dry ingredients.

  • Now, what I have here is a funnel cake funnel? pourer? I don't even know what you call this

  • - but basically a long time ago, I bought, online, a funnel cake kit because it came

  • with this and the reason why I like to use this and I know a lot of people use a funnel

  • - to use a funnel, you have to hold your finger at the very bottom of the funnel so that none

  • of the batter spills out and you release when you're really close to the oil.

  • I find that to be very dangerous, so think about this. You have the funnel here, you

  • are moving your finger, the batter goes in, the oil splashes up, you get burned, that's

  • so unsafe and I don't like that.

  • So, I suggest really looking into one of these, they are so inexpensive. I think it was like

  • five bucks. If you don't have this, you don't want to look for it, you can't find it, use

  • a measuring cup with a really nice spout, that way it's easy for you to pour it in.

  • Just be careful that not everything comes out at the same time.

  • Just wanted to give you that tip because I don't want you to use a funnel, I think that's

  • really dangerous.

  • So I'm just whisking these together briefly, they don't have to be perfect, I"m bringing

  • my dry ingredients closer to me and I"m going to pour this in.

  • And now what I'm going to do is I am just going to mix this together really well until

  • I have a really nice smooth batter. A few little lumps here and there is okay but for

  • the most part you do want this to be kind of smooth.

  • That's perfect! That's what I'm looking for. I'm just going to take my little ladle here

  • - how appropriate, I'm going to fill this up. I don't want to fill the whole thing up,

  • I'm going to do it in batches just because I find it easier to pour this when it's not

  • super super full.

  • Now in a pretty steady stream, I do this in like a big circle, right - and then I kind

  • of go over top like that.

  • Look at the perfect consistency.

  • I love you so much!

  • [Laughing]

  • I kill myself.

  • I kill myself I tell ya!

  • What I have back here is a baking sheet that I've lined pretty well with some paper towels

  • just because you need to drain out the excess oil. Now, can you just look at the puffiness

  • of this thing?

  • I mean, come on!

  • Now you know it's going to be good, you know it's going to be golden brown - and you do

  • want this to be a beautiful deep golden brown on both sides. Just because it is going to

  • be the texture of an actual funnel cake.

  • The amount this makes, depending on how big you make them, this size, I'm going to say

  • you're probably going to get maybe three or four because they're pretty big. But normally,

  • you would get about 6 out of this recipe. But, as always, LauraintheKitchen.com will

  • have the recipe written and all the instructions and everything.

  • I'm going to babysit this until it's beautiful golden brown, going to flip it, and it should

  • flip really really easily. I'm actually - I want to show you when I flip it, but you can

  • see - especially on this side, it's getting beautiful, it needs to be a little bit darker

  • brown, it's a little too light still. And my favorite part are these little itty bitty

  • pieces right there. I don't know why all the little itty bitty pieces on the edges, it's

  • like, to me, that's the best part of anything that's fried is the little edges that get

  • so so crispy. That's the best.

  • I'm just going to babysit this and then we'll flip it and then we'll keep on going.

  • As that finishes cooking, I'm just going to dig into one. I'm going to go for this one

  • right here because it's pointless to make yourself, and myself wait any longer.

  • Aahh...

  • I'm so happy!

  • I'm so happy that on a weekend night, I'm at home making funnel cakes.

  • I wouldn't want to be anywhere else.

  • [crunch]

  • Perfectly crispy which you can hear. Look at that, on the side. It's perfectly cooked,

  • you can top these with whatever you want. Personally, nothing is better than powdered

  • sugar.

  • Look at that one!

  • Aahhh..

  • Now, I've got people to tend to, two more to make, and you need to hop on over to Laurainthekitchen.com

  • to get this recipe and make them for your friends and family this weekend!

  • Hope you have enjoyed spending time with me, Latasha, thank you so much for your suggestion,

  • and everyone else, thank you so much for your wonderful suggestions. And any time you want

  • to leave me a suggestion for a recipe, please do so down below, I always read all of your

  • comments.

  • Always.

  • Thank you so much for watching, guys, and I'll see you next time!

  • Bye!

[Music]

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B1 UK funnel batter cake oil recipe laura

Homemade Funnel Cake Recipe - Laura Vitale - Laura in the Kitchen Episode 772

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    chuking posted on 2016/12/10
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