These funnel cakes are the ultimate comfort food treat, capturing the nostalgic essence of county fairs and carnival stands. Made with a simple batter of flour, eggs, and milk, they are poured into hot oil to form delicate, lacy spirals that fry up incredibly crisp on the outside while remaining soft and tender inside. The key to a perfect funnel cake is maintaining the right oil temperature and moving the funnel in a steady circular motion to create an even lattice. Traditionally served warm and generously dusted with confectioners’ sugar, they are also delicious with a drizzle of chocolate sauce, fresh berries, or a dollop of whipped cream. This recipe yields six individual cakes, making it perfect for a small family gathering or a fun weekend dessert project.
Funnel Cakes
Description
These funnel cakes are the ultimate comfort food treat, capturing the nostalgic essence of county fairs and carnival stands. Made with a simple batter of flour, eggs, and milk, they are poured into hot oil to form delicate, lacy spirals that fry up incredibly crisp on the outside while remaining soft and tender inside. The key to a perfect funnel cake is maintaining the right oil temperature and moving the funnel in a steady circular motion to create an even lattice. Traditionally served warm and generously dusted with confectioners' sugar, they are also delicious with a drizzle of chocolate sauce, fresh berries, or a dollop of whipped cream. This recipe yields six individual cakes, making it perfect for a small family gathering or a fun weekend dessert project.Ingredients
Directions
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In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
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In a separate small bowl, beat the egg and milk together until combined.
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Pour the wet ingredients into the dry ingredients and stir until the batter is smooth and free of lumps.
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Pour corn oil into a heavy skillet or electric fry pan until it is no more than 1/3 full.
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Heat the oil to 375&# 194;°F (190ðC).
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Place the batter in a metal funnel, covering the spout with your finger.
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Hold the funnel about 4 inches above the hot oil and remove your finger to let the batter flow.
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Move the funnel in a circular motion to create a spiral pattern, then lift the funnel to stop the flow.
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Fry the cake for about 2 minutes, flipping once with a spatula, until golden brown on both sides.
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Remove the funnel cake with a slotted spoon and drain on paper towels.
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Sprinkle immediately with confectioners' sugar while still warm.
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Repeat the process with the remaining batter to make 6 funnel cakes.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 340.8kcal
- % Daily Value *
- Total Fat 2.6g4%
- Saturated Fat 0.9g5%
- Cholesterol 47.5mg16%
- Sodium 1385.1mg58%
- Total Carbohydrate 67.1g23%
- Dietary Fiber 2.0g8%
- Sugars 10.1g
- Protein 10.7g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
You will need a metal funnel with a small spout to make these cakes. If you don't have one, a squeeze bottle can work but may not create the same delicate lacy texture.
Maintain the oil temperature at 375ðF. If the oil is too cool, the cakes will absorb oil and become greasy; if too hot, they will brown too quickly before cooking through.
For variation, try drizzling with chocolate sauce, caramel, or fruit syrup, and top with chopped nuts, fresh berries, or a dollop of whipped cream.
Serve immediately while hot and crispy. Funnel cakes do not reheat well as they lose their crisp texture.
