Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Batter
To deep-fry
Serve
How it's done
Batter
Mix the flour, baking powder and sugar in a bowl, make a well in the middle. Add the milk, butter and egg yolks, beat with a whisk until the batter is smooth, add the grappa, mix. Beat the egg whites with the salt until stiff, carefully fold into the mixture using a rubber spatula.
To deep-fry
Fill a pot to ⅓ with oil and heat it to approx. 170 °C. Transfer the batter to a disposable piping bag, cut off the tip. Hold the batter over the hot oil. Allow the batter to flow into the hot oil in a spiral motion. Deep-fry for approx. 1 min., turn with a slotted spoon, deep-fry for approx. 1 min. until golden. Remove with a slotted spoon, drain on paper towels, keep warm. Repeat these steps with the remainder of the batter.
Serve
Dust the funnel cakes with icing sugar, serve warm.
Serve with: | Vanilla custard |
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