Dairy, Egg and Nut-Free Funnel Cake

Sometimes I get tired of making the same 'ole stuff... so this weekend, with the fall weather outside, I attempted a fall treat...

funnel cake:)

It's feels fall to me because this the season around here for our state's fair and funnel cake is definitely a "fair" classic:) With food allergies though we usually have to miss out on the funnel cakes at the fair :( But now we can safely enjoy them at home!

I started by finding this very easy funnel cake recipe from Mom's Who Think. And then tweaked it to fit our food allergies, so our recipe looked like this;)

Funnel Cake

Ingredients:

1/4 cup of applesauce (or 1 egg)
2/3 cup  soymilk
2 Tablespoons sugar
1 1/4 cup flour
1/4 teaspoon salt
1 teaspoon baking powder

Funnel Cake Directions:

1. In a deep skillet, heat about two cups of oil over medium-high heat until hot. Test the temperature by dropping a pinch of flour into the hot oil. If it sizzles right away without smoking, it's perfect.

2. Beat applesauce (or egg) and milk. Mix all other ingredients in a separate bowl and slowly add to the egg mixture, beating until smooth.

3. Using a funnel, drop into hot oil working from center outwards in a web pattern. (You can use a gallon sized freezer bag instead of a funnel by pouring the batter into the bag, snipping off a small corner of it, and squeezing the batter into the oil.)

4. Cook for about 2-3 minutes, remove from the oil when golden brown and crispy.

5. Sprinkle with powdered sugar (or cinnamon sugar mixed) and serve.

I doubled the recipe since I didn't know who in my family would try it and how many (and what size) it would make;) Let's just say that the batter stayed fine in the refrigerator until the next day:) And everyone who tried them, loved them:)

Linking up to...
Tuesdays at the Table @ All the Small Stuff
Tasty Tuesdays @ Balancing Beauty and Bedlam
and