Funnel Cakes
Servings 8 people
Funnel Cakes are crunchy on the outside but perfectly fluffy on the inside! Made with just 7 easy ingredients and then covered in your favorite toppings to sweeten them up!
Ingredients
- 4 cups canola oil for deep frying
- 1 cup whole milk
- 2 large eggs room temperature
- 2⅓ cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- powdered sugar optional topping
Instructions
- Heat oil in a wide heavy bottomed pan or Dutch oven to 375°F over medium-low heat. 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.
- Use a clean squeezable condiment bottle with the spout cut down to create a larger opening or a funnel with a ½ inch opening. 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. Squeeze the bottle or remove your finger from the hole, and move it in a circular motion, to spiral the dough as it goes into the pan. You want to make a (messy) spiral that is about the size of a small sized plate or a large dinner plate, depending on how big you would like to make them. As you are making your funnel cakes, your batter may thicken as it sits, just add a splash of milk and stir in before refilling your bottle/funnel for the next batch.
- Fry until golden brown, flip with tongs, and allow the other side to cook. It should take about 2 minutes per side.
- Transfer the funnel cake to paper towels and continue to cook off the batter until you have used it all up..
- Serve with powdered sugar or chocolate sauce and berries on top. Best served warm.
Notes
- This recipe will make 4 large cakes or 8 smaller cakes.
- You just need enough oil so that the funnel cake is suspended in it to cook. Depending on your pan, you may only need 3 cups of oil.
- Storage Instructions: Funnel cakes will keep for 2 days at room temperature. They are best heated for serving. Use the oven or air fryer for just a few minutes. You may freeze them for up to 3 months.
- If you don’t have a funnel you could use a plastic baggie. Just snip off a corner. Or use a clean squeeze bottle.
- You must use an oil with a high smoking point. Some of the best to use are vegetable oil, peanut oil, corn oil, sunflower oil, safflower oil, or soybean oil.
- You may store prepared batter in the fridge for up to 4 days. You may just need to thin it down a bit with a splash of milk if thickens too much in the refrigerator.
- Set your pot of oil on the stove and turn the temperature to medium. Allow it to heat for 15 minutes. This should bring it to a good temperature. But feel free to test a little of the batter first. If it immediately turns dark, turn down the temperature and wait a few minutes for the heat to come down. Then try again.
Nutrition
Calories: 216kcal | Carbohydrates: 42g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 175mg | Potassium: 146mg | Fiber: 1g | Sugar: 14g | Vitamin A: 109IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 2mg
Find it online: www.sugarandsoul.co/funnel-cakes/