Saturday, July 5, 2014

Funnel Cakes

With this simple recipe, you can bring the taste of the county fair and carnivals right to your breakfast table.  A lot quicker and easier to make than doughnuts


2 eggs
1 cup milk
1/2 tsp vanilla extract
3 cups all-purpose flour
1/4 cup sugar
1/2 tsp cinnamon
1 Tbsp baking powder
1/4 tsp salt
Oil for deep-fat frying
Confectioners' sugar (Powdered Sugar)


In a large bowl, beat eggs.

Add milk and vanilla until well blended.

Whisk in sugar. (*Cook's Note:  Most funnel cake recipes incorporate the sugar with the dry ingredients.  I just happened to add mine separately and first into the wet ingredients.  Either way will work.)

Combine flour, baking powder, cinnamon and salt; whisk GRADUALLY into egg mixture and beat until smooth.  You don't want lumps!

Keep whisking as you add the flour (prevents lumps)

You're aiming for a smooth consistency, with no large lumps.

In an electric skillet, deep skillet or deep-fat fryer, heat oil to 350° - 375°.

* Cook's Note: Having the right temperature when frying foods is CRUCIAL.  Use a deep fryer/candy thermometer to monitor oil temp for best results.  If your temperature is too low, the dough will soak up the oil and the grease will permeate your cake. (Yuck.)   If the temperature is too high, your cake will brown too quickly / burn on the outside and be under-cooked inside.  (Still yuck. LOL)

Cover the bottom of a funnel spout with your finger; ladle 1/2 cup of 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 funnel with a small rubber spatula if needed).

Fry for 2 minutes on each side or until golden brown.

Flip after about 2 minutes

Drain on paper towels and dust with confectioners' sugar

Sprinkle with powdered sugar, serve immediately. 

Serve warm. Makes about 8 funnel cakes.

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