It’s a Circus-Whole Wheat Funnel Cakes

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“Mom, could I have another funnel cake?”

“Mom, I ate two of those funnel cakes yesterday, could I have another?”

“Mom, those things are so good!”

Oh yea, Supermom here decided to go thrifty and whip up some funnel cakes for breakfast last week. Our family went to Knott’s Berry Farm Saturday night and we really wanted to get a funnel cake. But theirs are almost $10! For fried flour and whipped cream and fruit jam!? Okay I’ll give them some credit-they are incredible plates of fried flour and whipped and fruit jam.

But…I made ’em better (blows on fingernails and rubs on shoulder). I made these with whole wheat! Yep, and they were kick butt delicious! Oh yea, I also made some bomb-diddly-omb (I like to make up words) Blueberry Compote to smother on top of them with the whipped cream. It was pure breakfast heaven.

So simple to make, all you need is a frying pan with some canola oil and a large funnel or funnel cake pitcher, like I have.

Whole Wheat Funnel Cakes
Ingredients:
1 cup whole wheat flour
1 1/3 cups all purpose flour
2 Tb sugar
4 tsp baking powder
1 tsp salt
1/4 tsp nutmeg
1/4 tsp cinnamon
1 cup lowfat milk
1 cup water
2 eggs
1/4 cup fat free plain greek yogurt
1 tsp vanilla
oil for frying
1/2 cup powdered sugar for dusting

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In a large bowl whisk together all the dry ingredients. In a separate bowl whisk the remaining wet ingredients with the eggs. Pour the egg mixture into the center of the dry mixture and mix well.

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Preheat a large frying pan that has been filled halfway with oil over medium heat. Let funnel cake batter rest while the oil heats.

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Heat oil to 375F. Or test the oil for doneness by pouring in a drop of batter. If it sizzles and begins to cook immediately, it is hot enough. Too cold oil with absorb too much into the funnel cake. Too hot oil will burn it within seconds. You want to achieve a golden brown puff within 30 seconds.

Pour batter into a funnel holding your finger over the funnel opening. Or use a funnel cake pitcher. Carefully stream the funnel cake mixture in a 8 inch spiral, beginning from the outside and spiraling in. Then make a cross pattern back and forth to connect the spiral.

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Let the funnel cake brown about 30 seconds, then carefully flip, using a slotted turner on one side and fork to guide the other side to prevent the funnel cake from “dropping” back into the oil. Let cook another 30 seconds.

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Remove the funnel cake to a plate lined with a paper bag or paper towels. Repeat until batter is finished. This makes about 8 funnel cakes.

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Dust generously with powdered sugar.

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Let it really snow powdered sugar.

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Garnish with Blueberry Compote, fresh fruit or warm fruit jam of your choice.

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And lots of whipped cream.

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And devour quickly. These are so state fair worthy you’ll feel like juggling some oranges in your kitchen and joining the circus. And your family would never guess these were whole wheat.

Whole Wheat Funnel Cakes

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Number of servings: 8

Per Serving 384 calories

Fat 22 g

Carbs 40 g

Protein 7 g

8


Whole Wheat Funnel Cakes

Weight Watchers PointsPlus®: 10

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 1 cup whole wheat flour
  • 1 1/3 cups all purpose flour
  • 2 Tb sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon
  • 1 cup lowfat milk
  • 1 cup water
  • 2 eggs
  • 1/4 cup fat free plain greek yogurt
  • 1 tsp vanilla
  • oil for frying
  • 1/2 cup powdered sugar, for dusting

Instructions

  1. In a large bowl whisk together all the dry ingredients. In a separate bowl whisk the remaining wet ingredients with the eggs. Pour the egg mixture into the center of the dry mixture and mix well.
  2. Preheat a large frying pan that has been filled halfway with oil over medium heat. Let funnel cake batter rest while the oil heats.
  3. Heat oil to 375F. Or test the oil for doneness by pouring in a drop of batter. If it sizzles and begins to cook immediately, it is hot enough. Too cold oil with absorb too much into the funnel cake. Too hot oil will burn it within seconds. You want to achieve a golden brown puff within 30 seconds.
  4. Pour batter into a funnel holding your finger over the funnel opening. Or use a funnel cake pitcher. Carefully stream the funnel cake mixture in a 8 inch spiral, beginning from the outside and spiraling in. Then make a cross pattern back and forth to connect the spiral.
  5. Let the funnel cake brown about 30 seconds, then carefully flip, using a slotted turner on one side and fork to guide the other side to prevent the funnel cake from “dropping” back into the oil. Let cook another 30 seconds.
  6. Remove the funnel cake to a plate lined with a paper bag or paper towels. Repeat until batter is finished.
  7. Dust generously with powdered sugar.

Notes

Garnish with Blueberry Compote, fresh fruit or warm fruit jam of your choice. Garnish is not included in nutrition information.

How will you top your funnel cakes? Tell me what you think!

You may also enjoy Mexican Chocolate Donut Bears

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