Don't let the deep-frying and ring mould put you off attempting John S.J. Lee of Chippy's (893 Queen West, at Gore Vale, 416-866-7474, chippys.ca) off-the-wall recipe for funnel cakes. Lee says it's really not as difficult as it looks.
"Instead of a pot, use a Dutch oven. They have thicker walls and retain the heat better. And if you don't have a ring mould, go free-form!"
- 2 cups 2% milk
- 2 eggs, beaten
- 2 tsp vanilla extract
- 1½ cups all-purpose flour
- 4 g cannabis, finely ground
- 1 tsp salt
- 1 tsp baking soda
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
Combine dry ingredients in a bowl. Slowly add liquids and whisk thoroughly until a smooth pancake-like batter forms. Add melted butter and, once incorporated, pour batter into a squeeze bottle with the tip cut off, leaving a ¼-inch spout.
Heat 3 inches of canola oil in a Dutch oven to 350°F on a burner set to high. Place ring mould into hot oil and squeeze a steady stream of batter into it, swirling in a snakelike fashion so that it forms an interlaced cake. Turn cakes over once a brown crust begins to form on the edges and continue to deep-fry until golden all over. Remove from oil and pat dry with paper towel. Makes about eight cakes. Serve hot, dusted with sugar and drizzled with chocolate ganache.
- 9 oz bittersweet chocolate, chopped
- ¼ lb unsalted butter, at room temperature
- 2 tbsp Cannabutter (see below)
Melt the chocolate slowly in a double boiler or a mixing bowl over a pot of hot water on medium-low heat. Slowly fold in butter with a whisk. Let cool in fridge for 20 to 30 minutes, then drizzle over cakes.