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Funnel Cake 2

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YIELD

2 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

1 237
1 ¼ 6.3
TEASPOONS ML SALT
optional
½ 2.5
TEASPOON ML BAKING SODA
¾ 3.8
TEASPOON ML BAKING POWDER
2 1E+1
TEASPOONS ML HONEY
1 1
EACH EACH EGGS
207
CUPS ML MILK
warm
1 1
X X VEGETABLE OIL
for deep frying *
1 1
X X HONEY
or maple syrup *

Directions

Sift together all the dry ingredients and then add the honey, egg, and the milk.

Beat until smooth. Heat about 2 inches of the oil in a large cast-iron skillet.

To test the correct temperature, drop a small piece of dough into the oil.

If it floats to the top and bubbles appear around the edges, you are ready to make the funnel cakes.

Hold your finger at the bottom of the funnel and pour in some batter.

Then, using a spiral motion, let the batter pour into the oil.

The cakes should look like free-form spiral sculpture.

Fry until golden brown, turning once.

Drain on paper towels. Drizzle with honey or maple syrup and serve hot.

The amount you can make will depend upon the amount of batter your use for each cake.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 201g (7.1 oz)
Amount per Serving
Calories 308 16% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 102mg 34%
Sodium 1689mg 70%
Total Carbohydrate 18g 18%
Dietary Fiber 7g 29%
Sugars g
Protein 29g
Vitamin A 6% Vitamin C 0%
Calcium 19% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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