How to Make Funnel Cake
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5
How to Make Funnel Cake
Description
The batter consists of flour, sugar, baking powder, salt, milk, eggs, and vanilla, whisked until completely smooth. It is then poured into a squirt bottle or similar tool to easily create the signature circular and zigzag shapes by drizzling the batter into oil heated to 375°F. The funnel cakes fry quickly, about 30-60 seconds per side, until they reach a light honey color, yielding a crispy exterior and tender interior.
After frying, the cakes are drained and dusted with powdered sugar. Toppings like fresh fruits, whipped cream, caramel or chocolate sauces, and canned pie fillings can be added for variation. Although best served fresh and warm, funnel cakes can be stored airtight at room temperature for up to 3 days or frozen for up to 3 months when wrapped properly.
Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup milk whole
- 2 large egg
- 1 teaspoon vanilla extract
- 2 quarts cooking oil peanut or canola oil, for frying
- powdered sugar for dusting
Instructions
- Set a large 6-8 quart pot over medium-high heat. Add the oil, and clip a cooking thermometer to the side of the pot. Make sure the tip of the thermometer is down in the oil. Heat the oil to 375 degrees F. Set a paper towel lined tray to the side for the finished funnel cakes.
- Meanwhile, set out a mixing bowl. Combine the flour, sugar, baking powder, salt, milk, eggs, and vanilla. Whisk well, until the mixture is completely smooth. (No clumps.) Pour the batter into a squirt bottle. You can cut the tip of the squirt bottle to make the batter come out easier.
- Once the oil reaches the right temperature, squirt the batter into the hot oil. Move fast, making a 6 inch circle, then filling it in with small circles or zig zags. The temperature will come down as the cake cook. Adjust the temperature as needed, to keep it around 350 degrees F.
- Fry the funnel cake for 30-60 seconds per side, flipping once. Try to pull each funnel cake out of the oil when it reaches a light honey color, or it will cool and be too crispy.
- Repeat with the remaining batter refilling the squirt bottle as needed. Once all the funnel cakes are ready, give them a generous sprinkling of powdered sugar. Serve warm and fresh.
Notes
- Possible flavor add-ins include cinnamon, apple pie spice, instant coffee granules, or strawberry extract mixed into the batter for variation.
- Add toppings such as fresh berries, whipped cream, caramel or chocolate sauce, or canned pie fillings to customize your funnel cakes.
- Funnel cakes are best enjoyed fresh and warm but can be stored in an airtight container for up to 3 days or frozen wrapped individually for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8cakes
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Serving | 1pc | |
| Calories | 381kcal | 19% |
| Carbohydrates | 23g | 8% |
| Protein | 5g | 10% |
| Fat | 30g | 46% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 44mg | 15% |
| Sodium | 175mg | 7% |
| Potassium | 132mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 109IU | 2% |
| Calcium | 66mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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