Chocolate & Lime Funnel Cakes
Move over doughnuts, there's a new fried cake in town
- 1 large egg
- 1 tablespoon vanilla extract
- 100 milliliters whole milk
- Zest of 2 unwaxed limes
- 100 grams plain flour
- 1 teaspoon baking powder
- 1 tablespoon caster sugar
- Pinch of salt
- 100 grams caster sugar, to dust
- Vegetable oil, for frying
- Makes 4-6
- STEP 1
- In a small jug, whisk together the egg, vanilla, milk and half the lime zest.
- STEP 2
- Combine the flour, baking powder, tablespoon of caster sugar and salt in a
- Bowl. Make a well in the centre before whisking in the wet ingredients, mixing
- Until there are no lumps remaining. You should have a thick, custardy batter.
- Pour into a disposable piping bag.
- STEP 3
- In a small saucepan, heat around 3 centimeters of oil until it sizzles if you sprinkle in a
- Pinch of flour.
- STEP 4
- Snip the tip off the piping bag. Squeeze about a sixth of the batter into the oil,
- In a spiral, starting at the edges and filling the circle with a random, wiggly
- STEP 5
- Cook for about 1 minute until the edges start to brown, then flip it over and
- Cook for 2 minutes more on the other side. It should be an even, golden brown
- Colour on both sides.
- STEP 6
- Remove and cool on kitchen paper then dust with sugar mixed with the
- Remaining lime zest. Repeat the frying process with the remaining mixture.
- STEP 7
- For the chocolate sauce, put the chocolate in a saucepan with the cream and
- Golden syrup. Heat gently, stirring all the time, until all the chocolate has melted.
- Drizzle over the funnel cakes, or use as a dip. These are best served hot and fresh.