SMF Premier Member
- Joined Apr 4, 2013
Thanks ChefThey look great Foam. Thanks for the recipe, sounds simple to prep.
Never been to NOLA. I have seen a few programs about Café du Monde. It looks like they put 2-3X more Sugar than you used.
In PA the Fried Dough of choice, batter actually, is Funnel Cake. In NJ there is a big Italian influence, can't go to a Church Carnival or Fair and not get a bag of Zeppoles...
I always wondered about all that sugar too. It looks pretty but it most all falls off when eating. LOL
Funnel calkes were always fair/carnival faire here. They are a lot more like churo's in Mexico, now Sopaillas are basically beignets with honey squeezed inside vice powdered sugar. They are pretty good too!.