Indulge in the delightful world of homemade funnel cakes with our irresistible funnel cake recipe! Crispy on the outside, tender on the inside, and generously dusted with powdered sugar, these deep-fried confections are the ultimate fairground treat that you can now recreate in the comfort of your own kitchen. Whether you’re craving a nostalgic taste of the carnival or simply looking to satisfy your sweet tooth, our step-by-step guide will have you whipping up these delectable, golden-fried goodies in no time. Get ready to savor the magic of funnel cakes and create unforgettable moments of pure culinary joy.
Hummingbird cake recipe
Funnel cake is a popular deep-fried dessert often associated with fairs, carnivals, and amusement parks. It is made by pouring a thin, runny batter made from ingredients like flour, eggs, milk, sugar, and baking powder through a funnel or a funnel-like dispenser into hot oil. As the batter enters the hot oil, it fries and forms a lacy, crispy, and golden-brown web-like structure. Once fried to perfection, funnel cakes are typically served dusted with powdered sugar, although they can also be topped with other treats like whipped cream, chocolate sauce, fruit preserves, or even ice cream, depending on personal preferences. The result is a sweet, crunchy, and indulgent treat that's beloved by many for its unique texture and sugary flavor.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/2 cups milk
- 1 teaspoon vanilla extract
- Vegetable oil, for frying
- Powdered sugar, for dusting
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, beat the eggs, and then add the milk and vanilla extract. Mix well.
- Gradually add the wet ingredients to the dry ingredients, stirring until you have a smooth batter. The consistency should be similar to pancake batter.
- Heat about 2 inches of vegetable oil in a deep skillet or a deep fryer to around 375°F (190°C).
- Once the oil is hot, pour your funnel cake batter into a funnel or a squeeze bottle with a narrow opening. Hold the funnel close to the hot oil and slowly drizzle the batter in a circular or crisscross pattern, creating a lacy, intricate design. Be careful not to overcrowd the pan; fry one at a time or a few at once, depending on the size of your skillet.
- Fry for about 2-3 minutes on each side or until the funnel cake is golden brown and crispy. Use tongs or a slotted spoon to carefully flip it.
- Remove the funnel cake from the oil and place it on a plate lined with paper towels to drain any excess oil.
- While the funnel cake is still warm, dust it generously with powdered sugar.
- Repeat the process with the remaining batter.
- Serve your homemade funnel cakes immediately while they're fresh and crispy.Enjoy your homemade funnel cakes!
Video
Notes
One important thing to note when making funnel cakes is to ensure that the oil is at the correct temperature. The oil should be hot but not smoking, ideally around 375°F (190°C). If the oil is too hot, the funnel cakes can brown too quickly on the outside while remaining undercooked inside. Conversely, if the oil is too cool, the funnel cakes may absorb too much oil, making them greasy. Use a thermometer to monitor the oil temperature and adjust the heat as needed to maintain the proper frying temperature for best results.
Nutrition
Serving: 75g
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