You may recall last week when I talked about all the corn we procured. We’ve been thinking of all sorts of corn recipes besides just having it as a side dish. We made the sweet corn ice cream, then we made a corn macaroni and cheese (of which we devoured and thus there are no pictures of – I’m sure I’ll make it again and then I’ll post about it). Now, we’re back with a sweet corn funnel cake!
We didn’t actually make it, but it was made with our corn and at our house. See, we’ve got this great friend Andy:
He’s one of the most awesome chefs I’ve met. Well, he’s the only awesome chef I’ve met but he’s legit. He even made us the truffles for our wedding (we didn’t have a cake).
So anyway, before he moved out of the country again (he tends to do it every couple of years/months/weeks), we had him to our house and he made us an awesome dinner. Everything was delicious but the best thing were these sweet corn funnel cakes that he made. He’s cool and all so he didn’t have a recipe but I watched diligently (and by watched diligently, I mean I was pacing back and forth, frothing at the mouth waiting for some funnel cake goodness). I think I got the gist of the recipe though so consider this a guide as to how to make them, but not the bible on how to make them. There didn’t seem to be a lot of measuring so much as eyeballing consistencies.
This is basically my assessment of how it was made…
3 cups all-purpose baking mix (bisquick)
2 eggs, lightly beaten
1-2 cups of sweet corn (that’s been put into the blender so that it’s more of a liquid than a solid)
Vegetable oil, for frying
Confectioners’ sugar, for dusting
In a large mixing bowl, combine baking mix, eggs, milk and corn. Whisk until smooth. Set aside.
In a deep-fryer, heat oil to 375 degrees F. (we just used hot oil on the stove in a saucepan, so if you don’t have a deep fryer, have no fear)
Then you want to put the batter in a ziploc bag with a corner cut out. Holding the “funnel” over oil, slowly release finger and move in a spiral motion, then cross over to create criss-cross pattern. Fry golden on both sides, about 2 to 3 minutes per side. Drain on paper towels and dust with confectioners’ sugar.
Here are some pictures we did take of the whole experience making them. They were so freaking good and a GREAT use of corn. I mean, dessert is always the best use of any sweet ingredient. In my personal opinion anyway.