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I have two recipes in my files from different shows on Food TV network. They look the same except for the extracts are different.
August, 1999
EMERIL LIVE
SHOW #EMIB64
STATE FAIRS
FUNNEL CAKES
3 large eggs
2 1/4 cups milk
1/2 teaspoon pure vanilla extract
4 cups flour
1 cup light brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
Oil for frying
Cinnamon powdered sugar for dusting
Preheat the oil to 375 degrees F. In a mixing bowl, whisk the eggs, milk and vanilla. Whisk well. Sift the flour, sugar, baking powder and salt together. Fold the flour mixture into the egg mixture. Stir until smooth. Hold your finger over the funnel opening, fill with 3/4 cup of the filling. Place your hand over the oil and carefully remove your finger. Scribble and criss-cross the filling into the hot oil. Fry until golden on both sides. Remove from the oil and drain on paper towels. Dust with the cinnamon sugar mix. Repeat the process until all of the batter is used.
Yield: about 8 cakes
Recipe Courtesy of Emeril Lagasse, 1998
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from 8/5/99 Cooking Live on Food TV network
COOKING LIVE
SHOW #CL9370
CARNIVAL FOOD
FUNNEL CAKES
Recipe Courtesy of Television Food Network
3 large eggs
2 1/4 cups milk
1/2 teaspoon pure lemon extract
4 cups flour
1 cup light brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
Oil for frying
Cinnamon powdered sugar for dusting
Preheat the oil to 375 degrees F. In a mixing bowl, whisk the eggs, milk, and lemon. Whisk well. Sift the flour, sugar, baking powder, and salt together. Fold the flour mixture into the egg mixture. Stir until smooth. Hold your finger over the funnel opening, fill with 3/4 cup of the filling. Place your hand over the oil and carefully remove your finger. Scribble and criss-cross the filling into the hot oil. Fry until golden on both sides. Remove from the oil and drain on paper towels. Dust with cinnamon sugar mix. Repeat the process until all of the batter is used.
Yield: about 8 cakes
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