Bring the carnival home with this classic funnel cake recipe! These light, crispy treats are perfect for satisfying your sweet tooth and adding fun to any occasion.
Ingredients
- 3 large eggs
- 1/4 cup sugar
- 2 cups milk
- 3 2/3 cups flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- Vegetable oil (for frying)
- Toppings: Powdered sugar or cinnamon sugar
Instructions
- Prepare the Batter:
- In a large mixing bowl, beat the eggs and sugar together until well combined.
- Slowly add the milk while beating the mixture to create a smooth base.
- Gradually incorporate the flour, salt, and baking powder, beating until the batter is smooth and creamy with no lumps.
- Heat the Oil:
- Pour about 2 inches of vegetable oil into a large cast iron skillet or deep frying pan.
- Heat the oil over medium heat until it reaches approximately 375°F. Test by dropping a small amount of batter into the oil—it should sizzle immediately and float to the surface.
- Funnel the Batter:
- Pour the batter into a funnel, piping bag, or squeeze bottle with a wide nozzle.
- If using a funnel, plug the hole with your finger while filling. Move your hand over the hot oil and slowly release your finger to let the batter flow.
- Create Designs:
- Move the funnel or piping bag in circular motions, crisscrossing the batter to form a freeform design. Be creative—it’s part of the fun!
- Fry Until Golden:
- Fry the funnel cake for 1-2 minutes per side, or until golden brown.
- Use tongs or a slotted spoon to carefully flip the funnel cake and fry the other side.
- Drain & Cool:
- Remove the funnel cake from the oil and place it on a plate lined with paper towels to drain excess oil.
- Add Toppings:
- While still warm, dust the funnel cake generously with powdered sugar or sprinkle with cinnamon sugar for extra flavor.
Serving Suggestions
- Classic Style: Just powdered sugar.
- Fruit Topping: Add sliced strawberries, whipped cream, or fruit compote.
- Chocolate Lovers: Drizzle with chocolate syrup or Nutella.
- Ice Cream Sundae: Top with a scoop of vanilla ice cream and sprinkles.
Tips for Perfect Funnel Cakes
- Consistency: If the batter is too thick, add a tablespoon of milk at a time until pourable.
- Oil Temperature: Keep the oil between 350°F-375°F. Too hot, and the cakes will burn; too cold, and they’ll absorb excess oil.
- Make Ahead: Mix the dry ingredients in advance for quick preparation.
Q&A Section
Q: Can I make these without a funnel?
- A: Yes! Use a piping bag, squeeze bottle, or even a zip-top bag with a small corner snipped off.
Q: Can I use whole wheat flour?
- A: You can substitute part of the flour with whole wheat, but the texture may be denser.
Q: What oil is best for frying?
- A: Vegetable oil, canola oil, or peanut oil works well due to their high smoke points.
Q: Can I make the batter in advance?
- A: It’s best to use the batter fresh, but you can refrigerate it for up to 24 hours. Stir well before use.
Benefits of Homemade Funnel Cakes
- Cost-Effective: Make a batch at a fraction of the cost of carnival prices.
- Customizable: Add toppings, flavors, or even food coloring to make them unique.
- Family Fun: A great activity to enjoy with kids or guests.
Enjoy your sweet, crispy creations! 🎡 🍩