Matcha-Dusted Funnel Cakes
- Canola oil for frying
- 3 cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon table salt
- 2 cups whole milk
- 4 tablespoons canola or coconut oil
- 1 tablespoon pure vanilla extract
- 1 cup confectioners’ sugar for dusting
- 1 tablespoon matcha powder dusting
- In a large, heavy pot or saucepan fitted with a candy thermometer, heat 2 inches of oil to 375 degrees Fahrenheit.
- While the oil is coming to temperature, in a medium mixing bowl, whisk together flour, sugar, baking powder, and salt.
- In a large liquid measuring cup, whisk together the milk, oil, and vanilla extract. Add the liquid ingredients into the dry ingredients and whisk just until blended.
- Fill a pastry bag with a medium round tip, approximately ½ inch wide. Twist a twist tie at the base of the bag right above the tip to prevent the batter from leaking out. Place the bag in a large glass, and fill with approximately 1-2 ladles of batter. The bag should be only about ½ full.
- Undo the twist tie, making sure the batter does not leak out of the bag, and pipe the batter into the oil along the circumference of the pot, making concentric circles until the pastry bag is empty.
- Allow the cake to fry until it is puffed and brown on one side. This should take about a minute or two. Using a spatula, flip the funnel cake over and cook until golden brown, another minute or so.
- Transfer the cake to a paper towel-lined sheet pan to drain.
- In a bowl, whisk together the confectioners’ sugar and matcha and place in a sieve set over a bowl.
- Move the funnel cake to a serving platter and dust with the sugar and matcha mixture. Serve at once.
Makes approximately 6-8 funnel cakes