We really believe that fried dough makes the world go round and it's not justthat deserve all the deep (fry) love - enter the funnel cake. Pouring batter into hot cooking oil and frying until golden is the name of the funnel cake game and we've got you covered.
Syrian fried pastry snail (mshabak)
This Syrian funnel cake is made of a yoghurt-semolina flour batter, is fried in thick spirals to crispy perfection. Let's not forget the quick dunk in syrup, too! We found our favourite at the - we can't wait till next year to try it again!
Jangiri (aka imarti)
Jangiri (also called Jaangiri, Omriti, Emari, Imarti), is made of black urad beans and is piped in a spiralled flower pattern. After deep-frying, these are soaked in syrup until they expand in size.
Tulumba
This Turkish dessert (sometimes spelt tulumba) starts its life with dough very similar to that of churros - flour, butter and water are stirred over the stove to thicken the starch, before getting egg stirred in vigorously to create a pipe-able batter. Unlike churros, however, these get fried in cold oil, followed by a long soak in a lemon-spiked syrup.
Frittelle Tirolesi
These northern Italian spiral fritter-meets-pancakes hit the crisp notes perfectly. A simple batter dropped into hot oil through a special iron funnel, this Tyrolean speciality is typically covered in icing sugar and berry jam.
