Funnel Cakes

Across North America, spring Carnivals have already started! They are a fun place to spend the day with friends and family. There are rides like the Ferris wheel and carousel, a mix of games, and live entertainment such as bands, circus acts 🎪, parades, etc.
 
There’s also lots of food vendors where you can find caramel apples 🍏, corn dogs, churros, fried pickles, caramel popcorn, walking tacos, cotton candy, Mexican street corn, fried ice cream, pretzels, and many more including this one… Funnel Cakes!
 
These little guys can be found at most amusement parks 🎠, fairs and carnivals. They’re incredibly easy to make and takes only 10 minutes. Instead of waiting for your local carnival to show up, these can be made any day of the year.
 
Like most traditional recipes, I like to add my little touch and bring them a notch higher in the flavor department 😋. When I make them, I like adding ground cinnamon to my mixture… not a lot but enough to give another level of yumminess.
 
Here are a few options for making the shape of the Funnel Cakes…
– An old regular funnel (where the name came from) is one of them… Put your finger under to block the bottom opening when pouring the batter inside and remove your finger as needed to control the flow while making circular movements.
– The next best thing is using a measuring cup and slowly pour the batter in a thin stream into the oil.
– Another alternative is to use a squeeze bottle.
– The one I like using is a stainless-steel batter dispenser but don’t go buy it 🛒 if you don’t have one… the other methods work just fine.
 
When the oil temperature reaches 375ºF, the batter is slowly poured in a circular motion to create about a 5-inch circle, slightly overlapping. We’re not making a sculpture 🗿 like Constantin Brâncuşi or Gian Lorenzo Bernini so don’t stress out trying to make them perfect.
 
It takes only 1:30 minutes ⏳ per side to fry until golden. When they’re done, use either a spider strainer or a slotted spoon to transfer them onto a plate lined with paper towels to drain the excess oil. While they’re still warm, dust them with powdered sugar and serve immediately… it’s that easy!
 
Don’t wait an entire year and bring the carnival to your kitchen by making these tasty Funnel Cakes! This recipe takes less than 15 minutes and everyone can enjoy this popular food item straight from the comfort of your own home 🏡…
Bon Appétit! 🍽
 
Here are more delicious snack recipes for you to try… 😀
– Energy Berry Bites
– New Orleans Beignets
– Trail Mix
– Pirate Peanut Butter Cookies Copycat
– Maple Glazed Walnuts
– Ooey-Gooey Cinnamon Buns
– Sesame Snaps
– Bounty Chocolate Bites
– Powerhouse Cookies
and for even more snack recipes 🍭, click on this link… Recipe Category • Snacks
 

 
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Funnel Cakes

These popular Funnel Cakes are easy to make and so tasty! Crispy and delicious, it’s a lovely recipe to enjoy any day of the year.

5 from 9 votes

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Servings 6 5-inch cakes

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Prep Time 5 minutes mins

Cook Time 3 minutes mins

Passive Time 2 minutes mins

Ingredients

  

1x2x3x

• 1 cup unbleached all-purpose flour
• 2 tbsp. granulated sugar
• 3/4 tsp. baking powder
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground Himalayan pink salt
• 1 large free-range egg, room temperature
• 1 cup milk
• 1/2 tsp. pure vanilla extract
• 7 to 8 cups canola oil or as needed, for frying tips & tricks
• 1/4 cup powdered sugar or as needed, for dusting tips & tricks

Directions

 

• In a bowl, add flour, sugar, baking powder, ground cinnamon and salt; whisk to combine.
• In another bowl, add egg, milk, and vanilla extract; whisk to blend.
• Add wet ingredients to dry ingredients, whisking continuously until the batter is smooth with no lumps in it; set aside.
• In a medium skillet over medium heat, add oil to cover the bottom by about 2 inches.
• When the temperature reaches 375ºF, slowly pour in a thin stream about ¼ cup of batter, in a circular motion to create about a 5-inch circle, slightly overlapping.
• Fry until golden, about 1:30 minutes per side.
• Carefully transfer the cake to a plate lined with paper towel while frying the remaining batter.
• Sprinkle cakes with confectioners’ sugar while the cakes are still warm.

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