Funnel Cake

This classic funnel cake recipe brings the excitement of the county fair straight to your kitchen. Made with a simple batter of self-rising flour, sugar, milk, and eggs, it creates a light, airy texture that is crisp on the outside and tender on the inside. The key to success is maintaining the right oil temperature and using a steady hand to create the signature spiral shape. Serve these golden treats warm, generously dusted with sifted powdered sugar. They are perfect for weekend brunches, parties, or as a nostalgic dessert for the whole family. Pair them with fresh berries or a dollop of whipped cream for an extra indulgent experience.

Cooking Method: Frying

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 12

Calories: 649.6

Dietary: Vegetarian

Description

This classic funnel cake recipe brings the excitement of the county fair straight to your kitchen. Made with a simple batter of self-rising flour, sugar, milk, and eggs, it creates a light, airy texture that is crisp on the outside and tender on the inside. The key to success is maintaining the right oil temperature and using a steady hand to create the signature spiral shape. Serve these golden treats warm, generously dusted with sifted powdered sugar. They are perfect for weekend brunches, parties, or as a nostalgic dessert for the whole family. Pair them with fresh berries or a dollop of whipped cream for an extra indulgent experience.

Ingredients

2 1/2 cup Self rising flour
1/4 cup Sugar
1 1/3 cup Milk
2 Eggs, slightly beaten

Directions

1
In a large bowl, combine self-rising flour, sugar, milk, and beaten eggs. Beat until the batter is smooth and free of lumps.
2
Pour vegetable oil into a heavy skillet or deep fryer to a depth of about 1/4 inch. Heat the oil to 375&# 194;Â°F (190ÃÂ°C).
3
Pour the batter into a funnel or a squeeze bottle with a wide tip.
4
Hold the funnel over the hot oil, covering the bottom opening with your finger.
5
Release your finger and move the funnel in a slow, steady circular motion to dispense the batter into a spiral shape.
6
Fry the funnel cake for about 1 minute, or until the edges are golden brown and crisp.
7
Carefully remove the cake from the oil using a slotted spoon or tongs and drain on paper towels.
8
Immediately sprinkle with sifted powdered sugar while still warm.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 649.6kcal

% Daily Value *
Total Fat 5.7g9%
Saturated Fat 1.2g6%
Cholesterol 1.6mg1%
Sodium 669.6mg28%
Total Carbohydrate 130.0g44%
Dietary Fiber 3.3g14%
Sugars 20.9g
Protein 16.2g33%

* 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

Use enough vegetable oil to cover the bottom of the pan adequately for frying.

Sift the powdered sugar before sprinkling to avoid clumps.

Be careful when handling hot oil and frying the batter.

This recipe makes about a dozen small funnel cakes.

Keywords: funnel cake, fried dough, fair food, dessert, powdered sugar, deep fried, homemade, snack, sweet treat, batter, vegetarian, party food, crispy, golden brown

Read it online: https://www.chefs-mate.com/recipe/funnel-cake-2/