The 1st of May is a huge event in Finland; it marks the beginning of spring (amongst other things) with large festivities in the towns and cities. Lots of drinking and lots of food is consumed from May Day Eve (it’s as big as Christmas for the Finns). It’s a time for friends, family, students, workmates to get together and party.
These deep fried fritters are consumed by the truckload and are perfect street food. One hand holds a fritter, the other hand holds a glass of Sima – a Finnish fermented lemon drink. With their slightly crispy outside, they are soft and warm inside with a dusting of icing that looks like snow sitting on an odd shaped snowflake.
But who needs a party?… These take but moments to whip up and only moments to devour.
The easiest way to cook the Funnel Fritters is by pouring the batter into a container that has a nozzle (similar to tomato sauce container) and trim the nozzle so the opening is about a 1/4″ wide. These can be purchased at most cheap homeware stores or discount stores… so handy to have on hand. Plus, you can cover the nozzle and pop it into the fridge to use the next day… No muss, no fuss!
To make these more traditional, place a metal ring the size of the Funnel Cake you would like and drizzle in the batter till filled.
Happy Vappu! Blondie 
Ingredients
3 eggs
zest of 1 lemon – optional
2 tbs white sugar
1 tsp salt
1 cup milk
2 cups plain flour
oil for frying
For Dusting
1 tbs cinnamon – optional, but I love cinnamon
1 tbs icing sugar
Method
Place the eggs, lemon, sugar and salt into a mid sized bowl and stir to combine.
Pour in a 1/4 of the flour and 1/4 of the milk and stir till combined. Continue till all the flour and milk has been incorporated and the batter is smooth.
Pour the batter into your container of choice.
In a good sized, very stable saucepan or wok, pour in the oil to cover the bottom up to 4-5cm high. Heat the oil to a hot 190°C / 375°F
Once the oil is to temperature, squeeze the batter in a swirly, zig zag motion and cook on one side till golden. Turn over and cook the other side till golden. Remove and drain on paper towel.
Once cooled slightly, sprinkle with either the cinnamon and icing mixture or just with icing.
- 3 eggs
- zest of 1 lemon – optional
- 2 tbs white sugar
- 1 tsp salt
- 1 cup milk
- 2 cups plain flour
- oil for frying
- 1 tbs cinnamon – optional, but I love cinnamon
- 1 tbs icing sugar
- Place the eggs, lemon, sugar and salt into a mid sized bowl and stir to combine.
- Pour in a ¼ of the flour and ¼ of the milk and stir till combined. Continue till all the flour and milk has been incorporated and the batter is smooth.
- Pour the batter into your container of choice.
- In a good sized, very stable saucepan or wok, pour in the oil to cover the bottom up to 4-5cm high. Heat the oil to a hot 190°C / 375°F
- Once the oil is to temperature, squeeze the batter in a swirly, zig zag motion and cook on one side till golden. Turn over and cook the other side till golden. Remove and drain on paper towel.
- Once cooled slightly, sprinkle with either the cinnamon and icing mixture or just with icing.
To make these more traditional, place a metal ring the size of the Funnel Cake you would like and drizzle in the batter till filled.