Pin This Recipe! Jump to Recipe. Continue to Content. Make sure not to use too high a heat! If the heat is too high when you pour in your batter, it will cook too quickly and become very crunchy all the way through.
Medium heat allows you to get a crunchy, golden brown outside with a soft, fluffy center! Mix together the flour, sugar, baking powder, cinnamon, and salt. Set aside. In a separate bowl, beat together the milk and eggs. Pour this mixture into your flour mixture and combine thoroughly. The batter should be thick but still pourable. Fill your bottle with batter or pour about a cup of batter into your funnel while holding the funnel closed with a finger.
Hold the bottle or funnel directly over the middle of hot oil. Start from the center in a swirling motion to make a 6 or 7 inch round. Fry on both sides until golden brown.
Remove and drain on paper towels. Sprinkle with confectioners' sugar and serve warm. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used. All Rights Reserved. Funnel Cakes. Rating: 4. Read Reviews Add Review. Save Pin Print Share. Funnel Cakes Vanessa Belton. Funnel Cakes Beth K. Funnel Cakes Jenny Lynn. Funnel Cakes Sara Ott Sarabear.
Recipe Summary test prep:. Nutrition Info. Ingredients Decrease Serving 6. The ingredient list now reflects the servings specified.
Add all ingredients to shopping list View your list. In a deep-fryer, or heavy skillet, heat oil to degrees F degrees C. I Made It Print. Full Nutrition. Reviews Read More Reviews. Rating: 5 stars. These funnel cakes also taste kind of similar to donuts, but the batter is thinner and crispier.
This recipe will make funnel cakes, but you can easily cut the recipe in half to just make ! The batter will be a little thin, but this is exactly what you want! If the oil is not hot enough then the funnel cakes can absorb too much of the oil and turn out a little greasy. I suggest using a thermometer if you have one, this is the one that I like to use. Traditionally funnel cake batter is also poured through a funnel into the oil, but you can use a squeeze bottle or just pour it into a liquid measuring cup and pour it into the oil that way.
This could take anywhere from minutes depending on the temperature of the oil. I also suggest transferring them to a plate or baking sheet lined with paper towels to absorb any excess oil. Then, just top them with your favorite toppings! For these funnel cakes, I sifted some powdered sugar on top then added some sliced strawberries and homemade whipped cream. Finally made these.
So glad you liked the funnel cakes, Mary! I used to save frying oil all the time. Works perfectly the next time. Thankyou so much,I just made these funnel cakes for my family they absolutely loved them. My family said they were better than the ones from the fair. Much love and thankyou again can not wait to try more recipes.
I think it may be okay, but they may not puff up quite as much in the oil if the batter sits overnight. You can prep the wet and dry ingredients separately, refrigerate the wet ingredients, then just mix them together right before you plan to make the funnel cakes. I absolutely love the funnel cake recipe. My daughter was home for summer break we really enjoyed it.
Loved this recipe! Much more simple to make than I thought. Also, I already had all the ingredients I needed. They tasted better than ones you get at amusement parks. Thanks so much. I love the recipe but half of my funnel cake cooks into little pieces and not all one whole piece. What am I doing wrong? Are you making sure to pour the batter continuously into the oil? If you pour it too slowly and your oil is too hot, it may cause that to happen.
My oil is at F. When I put the batter in, it fries right away in tiny pieces…try lower temp oil? If your oil is at the right temperature, it sounds like you may need to drop the batter a little quicker or closer to the pan. Have you tried using something like a squeeze bottle?
These funnel cake taste delicious! Mine how ever come out very greasy and soft, sort of mushy. Rather than how a funnel cake should come out. I followed the temperature instructions, and tried making it a second time with the temperature quite a bit hotter yet they still came out greasy and mushy, the bits I did taste taste great!
Any suggestions? Hi Cassidy!
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