Skip the fair and make your own funnel cake at home! The batter is so quick and easy, you only need 20 minutes to make this fun treat at home. It will feel like a night out and taste better than any funnel cake you’ve ever had.
I just love fried food. Yes, I’m always trying to eat healthy, but fried foods are calling my name! This funnel cake is no exception, it’s so easy and fun to make at home. If you are in the mood for more yummy homemade treats, you’ve got to try these Air Fryer “Deep Fried” Oreos, these delicious Churros, and these Peach Scones.
Funnel Cake Recipe
As a kid our family went to the fair every year. It was the cool place to be! You always saw all of your friends there and it was just so fun to try all the interesting foods. I can still smell all of those fried goodies now! Maybe you were lucky and found some French Beignets, or had to try the Pretzel bites and Pizza Kabobs. But then, you see the funnel cakes, and you KNOW you can’t pass those up. Now you can get that same yummy treat all year round, and better yet, you could even eat them in your jammies!
The batter for these light and fluffy funnel cakes comes together in minutes, which is one of the reasons you need to drop everything and try it right now! Drizzling the batter into hot oil creates a golden, puffed up swirled cake. Top with a sprinkle of powdered sugar to complete this fun classic fair dessert! If you can whip up pancake batter, you can make funnel cake batter.
Ingredients
Funnel cake batter is a simple thin batter that reminds me of pancake batter. It’s really easy to whip up, and it’s easy to fry too! The sugar helps the outside turn a beautiful golden brown, and it has a perfect crunch on the outside with a creamy middle. This homemade funnel cake recipe is perfect topped with cinnamon sugar and whipped cream, or a serving of ice cream! You can find the measurements below in the recipe card.
- Vegetable Oil: You’ll need quite a bit for frying. You want to make sure you have enough in your pot to fry it properly.
- All-Purpose Flour: This is the easiest type of flour to work with. I haven’t tried this recipe with bread flour or any gluten free options, so I’m not sure how it would work!
- Sugar: This helps it brown nicely on the outside and gives it a sweet flavor.
- Salt: To balance out the sweetness.
- Baking Powder: The leavening agent.
- Egg: Makes the batter smooth and creamy.
- Milk: I prefer to use whole milk, or at least 2 percent.
- Vanilla Extract: For a hint of vanilla flavor.
How to Make Funnel Cake
If this is your first time frying a dessert, then you have chosen the right recipe! Frying funnel cake is fun and easy. If you over or under cook the first one, then it’s not a big deal! You will get it right the next time. Check out my tip box below for more tricks to getting the perfect fried funnel cake.
- Heat Oil: Pour oil into a large dutch oven/saucepan, oil should be at least 2 inches deep. Heat over medium high heat until oil reaches 375 degrees fahrenheit using a thermometer.
- Sift Dry Ingredients: Sift the flour, sugar, salt and baking powder into a medium size bowl.
- Mix Wet Ingredients: In a separate medium size bowl whisk together the egg, milk and vanilla extract.
- Combine Wet and Dry: Then add the wet ingredients to the dry ingredients, stirring together. The batter should have a nice smooth pourable consistency.
- Pour Batter Into Oil: Pour the batter into a squeeze bottle, measuring cup, or funnel. Slowly pour ⅓ cup of batter in a slow and steady stream into the hot oil. Start with a circle shape and then slowly criss cross and swirl with the remaining batter.
- Fry: Fry for 90 seconds and then carefully flip the funnel cake using tongs to continue frying the other side for another 90 seconds.
- Set On Paper Towel: After both sides are golden, remove from the oil and then set on a paper towel lined plate.
- Add Toppings: Then dust with powdered sugar or topping of choice and serve funnel cakes while warm.
- Repeat With Remaining Batter: Continue frying the remaining batter in the same method until all batter has been used.
Tips for Pouring Your Funnel Cake Batter
Funnel cakes were traditionally poured into the hot oil through a funnel. That’s where it gets its name! You have other options though, here are a few to consider.
- Funnel: Find a funnel with a ¼ inch hole, hold a finger or thumb over the hole in the bottom, pour the batter into the funnel, then release the batter over the oil. Pour the batter into a swirl, criss crossing back and forth.
- Measuring Cup: add the batter to the measuring cup and pour the batter in a slow and steady stream into the oil.
- Squeeze Bottle: make sure the lid has a hole about ¼ inch wide to allow the batter to flow easily. This is my favorite method, it’s super easy to fill the bottle and make one after another before having to refill!
- Pro Tip: After pouring the batter into the oil, you may notice the batter sinks to the bottom of the pot, just leave it there, let it cook and it will loosen as the batter fries and release allowing you to easily grab with tongs and flip.
How to Top Your Dessert:
- Powdered sugar
- Ice Cream
- Syrups/Sauces: Chocolate syrup, strawberry sauce, caramel sauce.
- Whipped Cream
- Sprinkles
- Fruit: add some diced strawberries, blueberries, or bananas.
Storing Leftovers
Like most fried foods, funnel cakes are best eaten fresh! They will store in an airtight container on the counter for up to 2 days. The taste will change once they cool off, but they are still super yummy. I would recommend storing them without any toppings to keep them as fresh as possible.
More Dessert Recipes
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Perfect Strawberry Shortcake
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Gooey Oreo Brownies
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No-Bake Chocolate Eclair Dessert
Funnel Cake
Ingredients
- vegetable oil for frying
- 1 1/2 cup all purpose flour
- 2 tbsp sugar
- 1/2 tsp salt
- ¾ tsp baking powder
- 1 large egg
- 1 1/4 cup milk
- 1 tsp vanilla extract
Instructions
-
Pour oil into a large dutch oven/saucepan, oil should be at least 2 inches deep. Heat over medium high heat until oil reaches 375℉ using a thermometer.
-
Sift the flour, sugar, salt and baking powder into a medium size bowl.
-
In a separate medium size bowl whisk together the egg, milk and vanilla extract.
-
Add the wet ingredients to the dry ingredients, stirring together. Batter should have a nice smooth pourable consistency.
-
Pour the batter into a squeeze bottle, measuring cup, or funnel. Slowly pour ⅓ cup of batter in a slow and steady stream into the hot oil. Start with a circle shape and then slowly criss cross and swirl with the remaining batter.
-
Fry for 90 seconds and then carefully flip the funnel cake using tongs to continue frying the other side for another 90 seconds.
-
After both sides are golden, remove from the oil and set on a paper towel lined plate.
-
Dust with powdered sugar or topping of choice and serve funnel cakes while warm.
-
Continue frying the remaining batter in the same method until all batter has been used.
Notes
Nutrition
from The Recipe Critic https://ift.tt/9WapDST
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