The Marijuana Issue
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!”
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.
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.