Howdy,
Started off with this recipe:
https://thestayathomechef.com/county-fair-funnel-cake/It calls for:
2 eggs
1 cup milk
1 cup water
1/2 teaspoon vanilla extract
3 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
canola or vegetable oil for frying (hot-375F)
I used some 2018 Orange Sherbet mangoes from PanTropic in Bokeelia, FL.
They have been sitting in grain alcohol which I infused with 2017 Blood Oranges
purchased from a produce stand in Tracy, CA. (Pictures at bottom of post)
I doubled the quantities and used about 50/50 mix
of Orange Sherbet mango and coconut milk from a can.
Blended smooth with immersion blender.
I omitted the vanilla extract since I was out of paste, am tight on cash,
and figured why not focus on the complex citrus flavor already going on.
I usually omit adding sugar into batter but if you want to that is fine,
your palate might be different.
I like to dust with a good bit of amchur/powdered sugar. (mix them up so it
looks somewhat like cinnamon sugar.)
Here is the Orange Sherbet mango/Blood Orange mix
I was working on my knife skills:
The final infusion:
