Dr of BBQ
I’m thinking maybe a plastic pitcher with a medium-sized hole? Or are the pitchers designed specifically for funnel cakes easier to clean than I think?
How hard could it be to wash a pitcher?
Thank you Fried Pie Lady!!
This being the first time…we were shooting for no major disasters…and learn as much as possible. The filling was a hit! We also made some Cherry Lime Rickey pies by adding some chopped maraschino cherries to the lime base. We chilled it….so it would be easier to stuff. It was as tight as rice pudding do it went down easy….and stayed in one place.
The dough held very well and the filling held-up…but this dough is better suited for savory pies. Next time we will try a sweet dough recipe for empanadas.
I have a recipe for liquid cheesecake that might work really well (it’s not pudding but has a texture that is close enough with the luscious and luxurious texture). I don’t like pie crusts…so I guess it is worth a shot in a fried pie. If all else fails…I can fill cannoli shells.
They look fabulous! Were you careful when you put in the filling, so it didn’t get on the pastry where you pressed it together or just assume that pressing hard would squish it out? I’ve made lemon filling for fried pies but never thought to put key lime in there!
Well, you can always try a sample some day when you feel adventerous! The worst you can do is come up with something inedible, as long as you are careful and don’t splatter grease all over yourself when you put the future fried pie in the hot oil.
I would love the sugar pie version as a traditional fried pie. I found this and it looks like the vendor battered an existing cream pie and fried….or tried.
The only experience I have is with the commercial versions where the filling seems like a pudding base. I want luscious luxurious creamy …without any danger or disaster. Lol
how to make a perfect funnel cake
you’ll get a bunch of videos that show different techniques like this one:
Those both look luscious but you wouldn’t want them in your fried pies. If you try to make fried pies using fresh apricots, it just turns to jam – that’s why they use dried.
Here is also an interesting comment on Facebook, if you are on Facebook. (I am not.)
Here is a recipe for a Chocolate Fried Pie where, in the review below it, Becky from Georgia added a tablespoon of cream cheese to the chocolate mixture:
It’s really a very small world. I live just up U.S. 62 from you in Ohio. Steve Cole, who was a wildlife official for Arkasas Game & Fish, is a former neighbor here in Ohio where he was chief of the Ohio Division of Wildlife. By the way, I’m surprised Nina lets Forrest eat fried pies. [:D]
Cliff Shelby used to work for Ranger, and he’s now has his own (with his wife) graphic design business in Flippin.
Holy cow on the funnel cake dispenser! I could never sell enough funnel cakes to make that profitable (there are only 20,000 people in our entire county!) but it’s way cool! I would make at the most 20 funnel cakes in a day, so that means I need to put the batter in the fridge, right? Or should it sit out so it’s warm? I’m thinking maybe a plastic pitcher with a medium-sized hole? Or are the pitchers designed specifically for funnel cakes easier to clean than I think?
Dr of BBQ
Okay – I’ll try the squeeze bottle thing. My concern is that they don’t really hold a lot more than one funnel cake’s worth of batter.
I mentioned the squeeze bottle only as a way to fill in the voids. I have only made them at an event and we had enough traffic that the batter never got put away. And always remember if you want to know how to do anything go to a video.
Like this go to Goggle
and type in:
How to make the perfect funnel cake video.
Or go to Google,
and type in.
how to/do/make ________________ video.
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