Tippaleipä (Finnish May Day Funnel Cakes)
Light and lemony batter is deep fried and dusted with powdered sugar for a sweet May Day treat.
Yield: makes 8-10 CAKES
- 2 tbsp. sugar
- 1 tsp. kosher salt
- 3 eggs
- Zest of 1 lemon
- 1 cup whole milk
- 2 cups all-purpose flour
- Canola oil, for frying
- Confectioner's sugar, for dusting
- Heat enough oil in a 6-qt. saucepan to reach a depth of 2" until a deep-fry thermometer reads 375°. Whisk sugar, salt, eggs, and zest in a bowl until smooth. Alternate whisking in milk and flour until a smooth batter forms. Transfer batter to a piping bag fitted with a plain 1⁄4" tip. Working in a swirling motion, pipe batter into oil until an 8" swirled cake forms. Fry, flipping once, until golden and slightly crisp, 2-3 minutes. Using a slotted spoon, transfer cake to paper towels to drain; repeat with remaining batter. Let cakes cool slightly; dust with confectioner's sugar before serving.