Funnel Cakes

August 2007
Funnel Cakes

by 80 people

add your rating

Add a comment

Makes: 8 servings

Prep: 5 mins

Cook: 30 mins

  • 3 cups vegetable oil
  • 4 cups flour
  • 1/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 1/2 cups milk
  • 3 large eggs
  • Confectioners' sugar, for dusting
  1. In a deep medium skillet, heat the oil over medium-high heat until it registers 350 degrees to 375 degrees on a deep-fat thermometer.
  2. Meanwhile, in a large bowl, whisk together the flour, granulated sugar, baking powder and salt. Make a well in the center and add the milk and eggs; whisk until smooth.
  3. Transfer the batter to a gallon-size resealable plastic bag, remove the excess air and seal the top. With scissors, snip off a corner to make a 1/4-inch-wide hole. Carefully squeeze about 1 cup batter (one-eighth of the mixture) back and forth into the oil, making a free-form lacy web. Cook until golden on the bottom, about 2 minutes. Using tongs, turn the cake over and cook until golden on the other side, about 1 minute more. Transfer the funnel cake to paper towels to drain briefly. Repeat with the remaining batter.
  4. Dust the funnel cakes with confectioners' sugar and serve hot.
Tip Smart move
  • To avoid messy spills between frying each batch, set the bag of batter, slit side up, in a bowl next to the stovetop.