Funnel Cakes
User Reviews
5
Funnel Cakes
Description
Funnel Cakes use a batter of flour, sugar, baking powder, salt, eggs, milk, water, and vanilla mixed until smooth. The batter is poured through a bag or measuring cup into hot oil heated to 375°F in a spiral to form thin, lacy fried cakes. Frying until golden brown on both sides creates a crisp texture with a delicate crumb inside.
The deep-frying method delivers contrast between the crunchy edges and soft interior. The powdered sugar dusting adds sweetness and a familiar finishing touch. The batter amount yields about eight cakes using half-cup portions.
Funnel Cakes are best eaten the day they are made to maintain crispness. Leftovers can be stored at room temperature covered and reheated in the oven or air fryer to restore texture. Neutral-flavored oils with high smoke points, like vegetable or canola, are recommended for frying.
Ingredients
- 2 quarts vegetable oil for frying (see note 1)
- 1/4 cup granulated sugar
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 3 cups all-purpose flour
- 2 egg
- 1 cup milk
- 1 cup water
- 1/2 teaspoon vanilla extract
- powdered sugar for dusting
Instructions
- In a large saucepan, deep fryer, or electric skillet, heat oil to 375 degrees. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- In a large bowl, whisk together eggs, milk, water, and vanilla. Whisk in flour mixture until smooth.
- Pour 1/2 cup batter into a plastic bag or piping bag. Holding the bag several inches above the oil, snip the corner and move the funnel in a spiral motion until all the batter is released. (Or, use a measuring cup with a spout and pour the batter out).
- Fry until golden brown on the first side, about 2 minutes, then flip and continue frying until golden brown on the second side, about 2 minutes longer. Drain on paper towels and dust with powdered sugar. Repeat with remaining batter.
Notes
- Use a neutral oil with a high smoke point, such as vegetable or canola oil, for frying.
- This recipe yields enough batter for approximately eight funnel cakes using ½ cup of batter each.
- Consume funnel cakes the day they are made; store leftovers covered at room temperature for up to two days.
- Reheat leftovers in an oven, toaster oven, or air fryer to restore crispiness before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (1 cake each)
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Serving | 1cake | |
| Calories | 229kcal | 11% |
| Carbohydrates | 44g | 15% |
| Protein | 7g | 14% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 44mg | 15% |
| Sodium | 263mg | 11% |
| Potassium | 106mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 109IU | 2% |
| Calcium | 137mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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