FUNNEL CAKES
Ingredients
- 2 eggs
- 1 cup milk 2%
- 1 cup water
- 1/2 tsp vanilla
- 3 cups all-purpose flour
- 1/4 cup sugar
- 3 tsp baking powder
- 1/4 tsp salt
- oil for frying
Instructions
- In a large bowl, beat eggs. Add milk, water and vanilla until well blended. In another bowl, whisk flour, sugar, baking powder and salt; beat into egg mixture until smooth. In an electric skillet or deep-fat fryer, heat oil to 375°.
- Cover the bottom of a funnel spout with your finger; ladle 1/2 cup batter into the funnel. Holding the funnel several inches above the oil, release your finger and move the funnel in a spiral motion until all the batter is released, scraping with a rubber spatula if needed.
- Fry 2 minutes on each side or until golden brown. Drain on paper towels. Dust with confectioners' sugar; serve warm. Yield: 8 cakes.
- The batter can be poured from a liquid measuring cup instead of a funnel.
Notes
Mrs. Fields Secrets
Recipe: Funnel Cake
We’re back for the second installment in our Favorite Fair Food Series with a fair food that has been around as long as fairs themselves. Sweet, crispy funnel cake, dredged in powdered sugar is an indulgence that you can definitely enjoy at home. The key to a great funnel cake is a good batter, some hot oil, and the right squeeze bottle. (We highly recommend this Pancake Pen.) It’s really that simple! Funnel Cake 1 large egg
2 cups milk
1 teaspoon vanilla
2 cups flour
1 1/2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon salt
4 tablespoons melted butter
2 quarts peanut or canola oil
powdered sugar Directions
Heat oil to 350 degrees while you prepare the batter. In a mixing bowl, whisk egg, then add the milk and vanilla and whisk again until well combined. In a separate bowl, stir the flour, sugar, baking soda and salt together. Slowly whisk the dry ingredients into the wet ingredients and mix until there are no lumps. Stir in the melted butter then transfer batter to a squeeze bottle. Once oil has reached the correct temperature, squeeze batter into the oil in a circular motion until you have an even layer (about a 1/2 cup of batter). Cook for about 30 seconds, or until edges appear golden brown, then flip and cook an additional 15-20 seconds on the other side. Gently remove cake to drain on paper towels, then coat with a generous sprinkle of powdered sugar before serving. Makes 4-6 cakes.
We’re back for the second installment in our Favorite Fair Food Series with a fair food that has been around as long as fairs themselves. Sweet, crispy funnel cake, dredged in powdered sugar is an indulgence that you can definitely enjoy at home. The key to a great funnel cake is a good batter, some hot oil, and the right squeeze bottle. (We highly recommend this Pancake Pen.) It’s really that simple! Funnel Cake 1 large egg
2 cups milk
1 teaspoon vanilla
2 cups flour
1 1/2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon salt
4 tablespoons melted butter
2 quarts peanut or canola oil
powdered sugar Directions
Heat oil to 350 degrees while you prepare the batter. In a mixing bowl, whisk egg, then add the milk and vanilla and whisk again until well combined. In a separate bowl, stir the flour, sugar, baking soda and salt together. Slowly whisk the dry ingredients into the wet ingredients and mix until there are no lumps. Stir in the melted butter then transfer batter to a squeeze bottle. Once oil has reached the correct temperature, squeeze batter into the oil in a circular motion until you have an even layer (about a 1/2 cup of batter). Cook for about 30 seconds, or until edges appear golden brown, then flip and cook an additional 15-20 seconds on the other side. Gently remove cake to drain on paper towels, then coat with a generous sprinkle of powdered sugar before serving. Makes 4-6 cakes.
Tried this recipe?Let us know how it was!