Apple Cider Funnel Cakes
User Reviews
5.0
36 reviews
Excellent
Apple Cider Funnel Cakes
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These apple cider funnel cakes are sprinkled with cinnamon sugar and absolute fall perfection. Perfect recipe to enjoy the season!
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Ingredients
- 3 cups all-purpose flour
- 1/4 cup sugar
- 3 teaspoons baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 2 large eggs
- 1 cup milk (cow, nondairy, etc)
- 1 cup apple cider
- 2 teaspoons vanilla extract
- vegetable or canola oil for frying
- ½ cup powdered sugar
- 1 teaspoon cinnamon
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Instructions
- As a note, I like to use pancake squeeze bottles for the funnel cake batter. You can also use a funnel like this.
- Heat a large pot or cast iron skillet fitted with a candy thermometer with a few inches of oil for frying the funnel cakes. You want the oil temp to be 375 degrees F.
- In a small bowl, whisk together the flour, sugar, baking powder, cinnamon and salt.
- In a large bowl, whisk together the eggs, milk, apple cider and vanilla. Add the dry ingredients to the wet and mix until just combined. The mixture will be similar to pancake batter.
- In a separate bowl, whisk together the powdered sugar and cinnamon. This is for sprinkling on once the funnel cake is done.
- Once the oil is up to temperature, fill the bottle with the batter. Or take about ½ to ⅔ cup batter and scoop it into the funnel. Squeeze or drizzle the batter into the oil, in a circular motion. It will sink for a second but pop back up and begin to come together. Fry for 2 minutes, then flip and fry for 1 to 2 minutes more until golden brown. Remove with a pair of kitchen tongs and place on a paper towel to drain excess grease. Sprinkle on the powdered sugar! Repeat with remaining batter.
- Serve immediately (or shortly after making) for best funnel cake eating experience.
Notes
- slightly adapted from taste of home
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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