Food - Drink
How To Pour Funnel Cake Batter For The Crispiest Results
By KATHERINE BECK
While a funnel is the traditional tool to pipe batter into hot oil when making funnel cake, a piping bag or a squeeze bottle can be used for greater control. However, the pattern you follow when pouring the batter is just as important as the tool you use, because your hand movements will determine how crispy the final cake is.
To create a funnel cake with an extra-crispy exterior, leave significant space between the batter ribbons as you pipe them into the frying oil. Doing this will create as much surface area as possible so that all the corners and crevices of the batter are exposed to hot oil and will crisp up, instead of creating spots of uncooked dough.
Moving your funnel or bottle in a zigzag or spiral pattern while pouring is best, but make sure not to overcrowd the deep oil, which can lead to undercooked or unevenly cooked cake. To ensure your fried treat doesn’t become mushy, immediately place it on a cooling rack with paper towels underneath as soon as you remove it from the oil.