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Funnel cakes are a beloved fairground treat that evokes nostalgia and joy. With their crispy, lace-like exterior and soft, warm interior, these delightful confections have been a staple at carnivals and state fairs for generations. Traditionally enjoyed as a sweet dessert, funnel cakes have recently inspired a variety of creative adaptations, one of which is the savory zucchini funnel cake. This unique twist combines the beloved texture of funnel cakes with the fresh, earthy flavor of zucchini, creating a dish that is both innovative and delicious.

Savory Zucchini Funnel Cakes

Discover a delicious twist on the classic funnel cake with savory zucchini funnel cakes. These crispy, tender treats combine the delightful crunch of traditional funnel cakes with the fresh flavor of zucchini, making them perfect as snacks, appetizers, or meal additions. Packed with nutrients, they are low in calories and high in vitamins. Experiment with toppings and dipping sauces for an extra burst of flavor. Dive into this fun cooking adventure today!
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Ingredients
  

2 medium zucchinis, grated

1 cup all-purpose flour

1/2 cup cornmeal

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon black pepper

1/2 cup buttermilk (or milk with a splash of vinegar)

2 large eggs

1/4 cup grated Parmesan cheese

Oil for frying

Fresh herbs (e.g., chives or parsley) for garnish

Optional: spicy aioli or sour cream for dipping

Instructions
 

Prepare the Zucchini: Start by grating the zucchinis using a box grater or a food processor. Squeeze out excess moisture using a clean kitchen towel or cheesecloth, so your funnel cakes don’t become soggy.

    Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, cornmeal, baking powder, baking soda, salt, garlic powder, onion powder, and black pepper. Whisk them together until well combined.

      Mix Wet Ingredients: In another bowl, whisk together the buttermilk, eggs, and grated Parmesan cheese until smooth.

        Combine Ingredients: Fold the wet ingredients into the dry ingredients until just combined. Gently fold in the grated zucchini. The batter should be thick but pourable.

          Heat the Oil: In a heavy-bottomed pan or a deep fryer, heat about an inch of oil over medium heat until it reaches 350°F (175°C). To test if the oil is ready, drop a small amount of batter in; if it sizzles and rises to the surface, the oil is hot enough.

            Fry the Funnel Cakes: Using a piping bag, squeeze bottle, or a spoon, carefully drizzle the batter into the hot oil in a spiral or circular motion to create the funnel cake shape. Fry for about 2-3 minutes per side, or until golden brown.

              Drain and Serve: Using a slotted spatula, remove the funnel cakes and place them on a plate lined with paper towels to drain excess oil.

                Garnish and Enjoy: Sprinkle with fresh herbs for a touch of color and flavor. Serve warm with spicy aioli or sour cream for dipping, if desired.

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4-6 servings