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Funnel cakes are a nostalgic treat that instantly transport me to summer fairs and carnivals. The crispy, golden exterior dusted with powdered sugar is simply irresistible. This recipe is quick, easy, and perfect for satisfying those sweet cravings. Let's dive into making these delightful funnel cakes at home!
Funnel Cakes Recipe
Ingredients:
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1 egg
- 3/4 cup milk
- 1/2 tsp vanilla extract
- for frying oil
- for dusting powdered sugar
Instructions:
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, whisk together egg, milk, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, whisking until smooth.
- Heat oil in a frying pan over medium heat.
- Pour batter into a funnel, covering the bottom hole with your finger.
- Release batter into the hot oil in a circular motion, forming a spiral.
- Fry until golden brown, about 2 minutes per side. Use tongs to flip.
- Remove and drain on paper towels. Dust with powdered sugar before serving.
What You Will Need
- All-purpose flour: Provides structure and texture, forming the base of the batter for a light, crispy funnel cake.
- Sugar: Adds sweetness, enhancing the flavor and helping to achieve a golden-brown color when fried.
- Baking powder: Acts as a leavening agent, making the batter rise and resulting in a fluffy, airy texture.
- Egg: Binds ingredients together, adding richness and moisture to the batter for a smooth consistency.
- Milk: Thins the batter, ensuring it flows easily through the funnel, creating the signature spiral shape.
- Vanilla extract: Infuses the batter with a subtle, sweet aroma, enhancing the overall flavor profile.
- Oil: Essential for frying, it creates the crispy exterior while keeping the inside tender and soft.
- Powdered sugar: Dusts the finished funnel cake, adding a final touch of sweetness and a classic look.
Tools and Instruments Needed
What tools/instruments will be needed to make Funnel Cakes Recipe
- Mixing bowl: Essential for combining dry and wet ingredients smoothly.
- Whisk: Helps achieve a lump-free batter.
- Frying pan: Necessary for frying the batter into cakes.
- Tongs: Used to flip and remove cakes from hot oil.
- Funnel: Creates the signature spiral shape.
- Paper towels: Drains excess oil from fried cakes.
Funnel Cakes Recipe
Classic fairground treat, easy to make at home.
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Equipment
- Frying Pan
- Whisk
- Funnel
- Tongs
Read more: The Best Instant Pot Chocolate Cake Recipe
Ingredients:
Main Ingredients
- 1 cup All-purpose flour
- 1 tbsp Sugar
- 1 tsp Baking powder
- 1/4 tsp Salt
- 1 Egg
- 3/4 cup Milk
- 1/2 tsp Vanilla extract
- for frying Oil
- for dusting Powdered sugar
Instructions:
- 1. In a bowl, whisk together flour, sugar, baking powder, and salt.
- 2. In another bowl, whisk together egg, milk, and vanilla extract.
- 3. Gradually add the wet ingredients to the dry ingredients, whisking until smooth.
- 4. Heat oil in a frying pan over medium heat.
- 5. Pour batter into a funnel, covering the bottom hole with your finger.
- 6. Release batter into the hot oil in a circular motion, forming a spiral.
- 7. Fry until golden brown, about 2 minutes per side. Use tongs to flip.
- 8. Remove and drain on paper towels. Dust with powdered sugar before serving.
Notes:
Best served warm.
Nutrition value:
Calories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 2gCholesterol: 50mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 100IUCalcium: 100mgIron: 1mg
Read more: Chocolate Texas Sheet Cake Recipe
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the batter as directed.
- Store batter in an airtight container.
- Refrigerate for up to 24 hours.
- Stir before using.
Freezing Instructions
- Fry the funnel cakes as directed.
- Let them cool completely.
- Place in a single layer on a baking sheet.
- Freeze until solid.
- Transfer to a freezer-safe bag.
- Store for up to 2 months.
- Reheat in the oven at 350°F for 10 minutes.
Did you know that funnel cakes were originally brought to America by German immigrants known as the Pennsylvania Dutch? They were traditionally made during harvest festivals and have become a staple at fairs and carnivals.
Frequently Asked Questions
FAQ:
How do I prevent the funnel cake from getting too oily?
Make sure the oil is hot enough before frying. If it’s not hot, the batter will absorb more oil.
Can I use a squeeze bottle instead of a funnel?
Yes, a squeeze bottle works well for more control over the batter.
How do I store leftover funnel cakes?
Keep them in an airtight container at room temperature for up to two days. Reheat in the oven for crispiness.
Can I make the batter ahead of time?
Yes, you can prepare the batter a few hours in advance. Store it in the fridge and give it a good stir before using.
What toppings go well with funnel cakes?
Besides powdered sugar, try whipped cream, fresh fruit, chocolate syrup, or caramel sauce.
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