Best 7 Funnel Cakes Iii Recipes
Funnel cakes are a delectable treat, deeply rooted in American culinary heritage. These golden-brown pastries, with their crispy exterior and soft, airy interior, have captivated taste buds for generations. Funnel cakes originated in Pennsylvania Dutch Country, tracing their lineage back to the 19th century. Over time, they've become a beloved staple at fairs, carnivals, and festivals, enjoyed by people of all ages. But the joy of funnel cakes doesn't have to be confined to special occasions. With a few simple ingredients and basic kitchen equipment, you can recreate the magic of these irresistible treats right at home. In this collection of funnel cake recipes, we'll guide you through the process of making classic funnel cakes, as well as introducing variations that add exciting twists to the traditional recipe. From the classic funnel cake with its dusting of powdered sugar to the decadent chocolate funnel cake drizzled with rich chocolate sauce, these recipes offer something for every palate. So gather your ingredients, heat up your cooking oil, and prepare to indulge in the deliciousness of homemade funnel cakes.
Check out the recipes below so you can choose the best recipe for yourself!
FUNNEL CAKES
You don't need to wait for the county fair to enjoy delicious old-fashioned funnel cakes. You just need a funnel with a 1/2-inch opening that can hold a cup of batter.
Provided by TARMIA
Categories Bread Quick Bread Recipes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- In a deep-fryer, or heavy skillet, heat oil to 375 degrees F (190 degrees C).
- In a large bowl, beat milk and eggs together. Combine flour, baking powder, cinnamon and salt. Stir into the egg mixture until smooth.
- While covering the funnel hole with one hand, pour in 1 cup of batter. 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.
Nutrition Facts : Calories 524.4 calories, Carbohydrate 50 g, Cholesterol 66.9 mg, Fat 32.6 g, Fiber 1.2 g, Protein 8.4 g, SaturatedFat 5.1 g, Sodium 303.1 mg, Sugar 17.8 g
FUNNEL CAKES
This funnel cake recipe is simpler to make than doughnuts, and it's just as good. Funnel cakes have been a favorite of ours since we came across them living in the Ozarks. -Mary Faith Yoder, Unity, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 cakes.
Number Of Ingredients 10
Steps:
- In a large bowl, beat eggs. Add milk, water and vanilla until well blended. In another bowl, whisk flour, sugar, baking powder and salt; beat into egg mixture until smooth. In a deep cast-iron or electric skillet, heat oil to 375°., Cover the bottom of a funnel spout with your finger; ladle 1/2 cup batter into the funnel. Holding the funnel several inches above the oil, release your finger and move the funnel in a spiral motion until all the batter is released, scraping with a rubber spatula if needed., Fry until golden brown, 2 minutes on each side. Drain on paper towels. Dust with confectioners' sugar; serve warm.
Nutrition Facts : Calories 316 calories, Fat 12g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 256mg sodium, Carbohydrate 44g carbohydrate (8g sugars, Fiber 1g fiber), Protein 7g protein.
HOMEMADE FUNNEL CAKES
Bring the carnival home with this classic fair dessert. Fried dough is crisp and golden brown on the outside and soft and cakey on the inside. Covered in a shower of confectioners' sugar and sprinkle of cinnamon, it's the perfect fun dessert for a casual get-together.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 8 large funnel cakes
Number Of Ingredients 11
Steps:
- For the funnel cakes: Add enough oil to a large Dutch oven or heavy-bottomed pot to come 2 inches up the sides of the pot. Heat the oil over medium-high heat until it registers 360 degrees F on a deep-frying thermometer. Line a baking sheet with a metal cooling rack or a few layers of paper towels.
- Meanwhile, whisk together the milk, vanilla and eggs in a large measuring cup.
- Sift together the flour, brown sugar, baking powder and salt into a medium bowl using a mesh strainer (to break up any lumps in the brown sugar). Stir the egg mixture into the flour mixture just until smooth and combined.
- When the oil is up to temperature, use your finger to cover the hole in the bottom of a 1- to 2-cup funnel (with at least a 1/2-inch hole) and fill it to the top with about 3/4 cup of the batter. Position the funnel over the pot of hot oil and remove your finger to release the batter. Let the batter flow into the oil in thick squiggles, moving the funnel within a contained circular shape about 8 inches in diameter. Fry on the first side until golden brown, 1 1/2 to 2 minutes, then use a spider or tongs to carefully flip to the second side and fry for an additional 1 1/2 to 2 minutes. Remove to the wire rack or paper towels and let drain and cool slightly. Repeat with the remaining batter.
- For topping: Dust the funnel cakes generously with the confectioners' sugar, sprinkle with cinnamon and dollop with whipped cream before serving warm.
TRADITIONAL FUNNEL CAKES
When I was in high school, I made these funnel cakes every Sunday after church for my family. They are crisp and tender, just like the kind we always ate at the state fair. -Susan Tingley, Portland, Oregon
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the milk, eggs and sugar. Combine flour and baking powder; beat into egg mixture until smooth., In a cast-iron or electric skillet, heat 2 inches oil to 375°. Cover the bottom of a funnel spout with your finger; ladle 1/2 cup batter into funnel. Holding the funnel several inches above the skillet, release your finger and move the funnel in a spiral motion until all the batter is released. Scrape funnel with a rubber spatula if needed., Fry until golden brown, 1 minute on each side. Drain on paper towels. Repeat with remaining batter. Dust with confectioners' sugar. Serve warm with jam.
Nutrition Facts : Calories 300 calories, Fat 15g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 157mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 1g fiber), Protein 8g protein.
WORLD'S BEST FUNNEL CAKES
Whether it's in the morning, lunch, or afternoon, this recipe makes a good snack. Top with confectioners' sugar!
Provided by kdogisthebest
Categories Bread Quick Bread Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Pour enough oil into a skillet to completely coat the bottom and heat over medium-high heat.
- Blend flour, sugar, water, milk, egg, baking powder, vanilla extract, and salt together in a blender until smooth. Add more flour if batter is too watery. Put your finger over the hole of a funnel and fill funnel with batter.
- Hover filled funnel over the skillet, release finger, and swirl batter into the hot oil; cook until golden brown, about 5 minutes per side.
Nutrition Facts : Calories 287.5 calories, Carbohydrate 57.1 g, Cholesterol 48.9 mg, Fat 3.5 g, Fiber 1.1 g, Protein 6.6 g, SaturatedFat 1 g, Sodium 574.2 mg, Sugar 26.7 g
FUNNEL CAKES
Anybody who's ever lived in or near an Italian-American neighborhood and attended a street fair has seen funnel cakes: hot discs of fried dough, crunchy on the outside and soft and warm inside. Powdered sugar is the most popular finishing touch, but I prefer to top them with cinnamon sugar. Whichever you choose, be sure to hit the funnel cakes with it the moment they come out of the oil, so that the sugar melts onto the pastry.
Provided by Buddy Valastro
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put the pancake mix in a bowl. In another bowl, whisk the milk, 2 tablespoons of the oil, the egg, yolk, and vanilla. Pour this mixture over the pancake mix and stir to combine well. Put the batter in a measuring cup with a spout or similar vessel, such as a small pitcher.
- Line a plate with paper towels. Pour oil into a cast iron skillet to a depth of about 1/2 inch. Heat the oil over medium heat to a temperature of 325 degrees F to 350 degrees F.
- Hold a funnel over the oil, a couple of inches from the surface.
- Working very carefully to avoid splashing hot oil, pour about one-quarter of the batter into the funnel and, working from the center, drizzle a web of batter over and around to create a disk approximately 6 inches in diameter. It's desirable to have some gaps or holes in the disk, but it should be whole enough to facilitate turning it over.
- When the bottom of the funnel cake is lightly browned, about 1 minute, turn the cake over, moving it away from you, and cook until golden on the other side, about 1 more minute.
- Transfer the funnel cake to the paper-towel-lined plate and dust immediately with sugar.
- Repeat with the remaining batter, letting the oil reheat between cakes, and serve immediately.
EASY CLASSIC FUNNEL CAKE
Provided by Sunny Anderson
Time 25m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Sift the flour, baking powder, baking soda and salt into a large bowl. In a smaller bowl, whisk the egg with the granulated sugar until pale. Whisk the milk into the egg mixture, then gently fold into the flour mixture. It should be a bit thicker than pancake batter but thin enough to pour. Add up to 3 tablespoons milk to loosen the batter, if needed.
- Heat about 2 inches of canola oil in a large high-sided skillet or pot over medium-high heat until a deep-fry thermometer registers 375. Meanwhile, mix the confectioners' sugar and cinnamon in a small bowl. Hold a funnel in one hand with your finger plugging the hole at the bottom. Pour 1 cup batter into the funnel. Hold the funnel over the hot oil and remove your finger from the hole, letting the batter drop in a spiral pattern all over the surface of the oil. It will look like lots of individual pieces at first, but as you continue to add batter, the pieces will fuse together. Cook until the batter floats and the underside is golden brown, about 30 seconds. Flip with tongs and cook until golden brown on the other side, about 30 more seconds. Transfer to a paper-towel-lined plate and repeat to make 5 more funnel cakes. Dust with the cinnamon-sugar and serve with whipped cream and/or fruit sauce, if desired.
Tips:
- Choosing the Right Oil: Opt for high-heat oil with a neutral flavor, such as vegetable or canola oil.
- Frying Temperature: Ensure the oil reaches the correct temperature (375°F) before adding the batter to prevent sogginess.
- Batter Consistency: The batter should be thick enough to coat the back of a spoon without being too thick or runny.
- Frying Time: Fry the funnel cakes for 1-2 minutes per side or until golden brown and crispy.
- Draining Excess Oil: Drain the fried funnel cakes on paper towels to remove excess oil.
- Serving Suggestions: Serve funnel cakes warm with your favorite toppings, such as powdered sugar, cinnamon sugar, fruit, whipped cream, or ice cream.
Conclusion:
Creating delicious and irresistible funnel cakes at home is a delightful experience that can be enjoyed by people of all ages. By following the step-by-step instructions, tips, and tricks provided in this article, you can master the art of making perfect funnel cakes every time. Experiment with different toppings and flavors to create unique and unforgettable treats that will impress your family and friends. Remember to adjust the cooking time and temperature based on your specific equipment and ingredients, and always prioritize safety when working with hot oil. Happy frying and enjoy your homemade funnel cake creations!
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