Funnel Cake
User Reviews
5
Funnel Cake
Description
The Funnel Cake recipe involves mixing a batter from milk, eggs, sugar, vanilla extract, flour, baking powder, and salt. The batter is poured through a funnel into hot cooking oil in swirling motions to form a thin lacy pancake shape approximately six inches in diameter. It is fried on each side for one to two minutes until deep golden brown, then drained on paper towels to absorb excess oil. A dusting of powdered sugar finishes the cake, adding extra sweetness.
This preparation creates delicate cakes that offer a crisp exterior with a soft, tender center. The texture is light due to the batter’s aeration and the frying method. Funnel cakes are suitable as a sweet snack or dessert, served hot for the best texture and flavor experience.
Key steps include maintaining oil temperature between 365°F and 375°F to ensure even cooking without greasiness or burning. Using a candy thermometer helps monitor this precisely. Measuring flour by fluffing before spooning into a cup helps maintain the proper batter consistency. A Dutch oven or heavy pan reduces temperature fluctuations for uniform frying. Using a funnel is traditional, but measuring cups or squeeze bottles can substitute. Placing cooked funnel cakes on paper towels reduces oiliness.
Ingredients
- cooking oil for frying
- ¾ cup milk 180mL
- 2 egg large
- 2 Tbsp granulated sugar
- 1 tsp vanilla extract
- 1 ¾ cups all-purpose flour (210g)
- ¾ tsp baking powder
- ½ tsp salt
- powdered sugar
Instructions
- Pour enough oil into a large Dutch oven or pot to cover the bottom by 2 inches. Heat over medium heat until the oil reaches 365F to 375F. Line a rimmed baking sheet or serving plates with paper towels.
- Meanwhile, in a large bowl, whisk together the milk, eggs, sugar, and vanilla until well combined. In another bowl, whisk together flour, baking powder, and salt. Stir the flour mixture into the milk mixture until combined.
- Using your finger to cover the spout hole, ladle about 1/3 cup of batter into a funnel. Starting in the center with the funnel a few inches from the surface of the oil, remove your finger and move the funnel in a circular or swirling motion around the oil, drizzling the batter to create about a 6-inch round.
- Fry until deep golden brown, flipping over when needed, about 1 to 2 minutes per side. Remove with a slotted spoon or spider and let drain on paper towels.
- Dust well with powdered sugar and serve hot.
Notes
- Maintain oil temperature between 365°F and 375°F using a candy thermometer for even cooking and to avoid greasy or burnt funnel cakes.
- Measure flour by fluffing it with a spoon and leveling off to avoid overpacking, which can thicken the batter too much to pour.
- If a funnel is unavailable, a measuring cup or squeeze bottle can be used to drizzle the batter into the oil.
- Drain cooked funnel cakes on paper towels to absorb any extra oil and maintain crispness.
- Use a Dutch oven or heavy-bottomed pot to reduce temperature fluctuations and minimize oil splatter while frying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7servings
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Calories | 229kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 49mg | 16% |
| Sodium | 241mg | 10% |
| Potassium | 86mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 110IU | 2% |
| Calcium | 67mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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