As the summer season comes to a close and fall starts to begin we think of all the great post-Labor Day events in a “Normal World.” Most may think of back to school or football, however, I quickly think of the fair.
Pandemic or not mid September is for the local state fair! And what is memories of a state fair without food? Turkey Legs, Corn Dogs, Lemonade, and my personal favorite Funnel Cake.
We all know that majority if not all, fair food isn’t classified as top 8 free! So as we tackle my fair food favorites, achieving a top 8 free and tasty recipe is my main goal!
Therefore today I will be sharing how to make top 8 free vegan funnel cake!
Vegan Funnel Cake
This recipe is top 8 free
Equipment
- Medium Bowl
- Whisk
- Squeeze Bottle
- Deep cooking pot
- Sifter
- Spatula and Tongs
Ingredients
1 Egg (Alternative)
- 1 Tbsp Arrowroot Starch
- 1 Tbsp Vegetable Oil
- ¼ Cup Water
Funnel Cake
- 2 Eggs* egg alternative
- ¼ Cup Granulated Sugar
- 1½ Cups Dairy-Free Milk
- 1 tsp Vanilla
- 1½ tsp Baking Powder
- 2 Cups Flour
- Confectioners Sugar for toppings
- Cooking Oil for frying
Instructions
- Prepare egg alternative for two eggs by combining arrowroot, vegetable oil, and water in a small bowl
- In a medium bowl begin to cream the egg and sugar, once mixed slowly add in milk and vanilla
- Once wet ingredients are mixed, whisk in baking powder and flour until a thin pancake-like consistency
- Transfer batter into a squeeze bottle and begin to heat up cooking oil on medium heat over the stove
- Once cooking oil reaches 365°, begin to dispense batter by drizzling into the oil to form a funnel cake shape (about 9" in diameter)
- Fry cake for 2-3 mins or until light golden brown and flip cake to fry for 2-3 more mins
- Once light golden brown on both sides remove the cake from oil and let rest on paper towels or baking rack
- For serving, transfer funnel cake to plate and sift confectioners sugar and add any favorite toppings on funnel cake and enjoy
