Favourite Funnel Cake
Submitted by donnad
Homemade funnel cake fried crisp and golden, then dusted with powdered sugar. The classic carnival treat made from pantry staples, swirled straight from a funnel into hot oil.
YIELD
16 servingsPREP
15 minCOOK
5 minREADY
20 minThat lacy, golden web of fried batter is pure state-fair nostalgia, and it comes together with nothing fancier than flour, milk, and an egg. The magic is all in the pour.
Get the batter smooth and just pourable. Too thick and it clogs the funnel, too thin and it spreads into a flat blob instead of holding those signature loops. A splash more milk loosens it if needed.
Cap the funnel’s spout with a finger, fill it, then release over hot oil and swirl in overlapping circles. Fry only a minute or two per side until deep golden, flipping with two spatulas so the delicate lattice doesn’t tear.
Drain on paper towels and blanket with powdered sugar while still hot so it clings. Eat them fast; funnel cakes are at their crispiest straight out of the pan, much like fresh doughnuts.
Pro Tips
- Keep the oil steady around 375°F (190°C); too cool and the cake soaks up grease, too hot and it browns before cooking through.
- Loosen the batter with extra milk until it streams smoothly from the funnel without clogging.
- Dust with powdered sugar the moment it leaves the oil so it sticks.
- Use two spatulas to flip; the lacy web is fragile and tears easily.
Variations
- Top with sliced strawberries and whipped cream for a fair-stand classic.
- Drizzle with warm chocolate or caramel sauce instead of powdered sugar.
- Add a pinch of cinnamon to the batter for churro-like warmth.
Ingredients
Directions
In a large bowl, sift together flour, salt soda, sugar, baking powder. Next, in another bowl, blend together egg and milk. Add the liquid ingredients to the dry ones. Beat until smooth.
Fill a skillet or pan with 1 inch of cooking oil and heat to a temperature of 375℉ (190℃). Now cover the small hole of a clean funnel with a finger. Then fill the funnel with the batter.
Carefully move your finger away from the hole in the funnel, allowing the batter to flow into the skillet. Move the funnel to form patterns with the batter.
Fry until golden brown, about 1 or 2 minutes, turning once with two spatulas. Remove to paper toweling to drain. Place on a plate and sprinkle with powdered sugar. Serve hot. Repeat the process until all of the batter is used up.
Comments
