Curried Funnel Cake Recipes

WORLD'S BEST FUNNEL CAKES

Steps:

• Pour enough oil into a skillet to completely coat the bottom and heat over medium-high heat.
• Blend flour, sugar, water, milk, egg, baking powder, vanilla extract, and salt together in a blender until smooth. Add more flour if batter is too watery. Put your finger over the hole of a funnel and fill funnel with batter.
• Hover filled funnel over the skillet, release finger, and swirl batter into the hot oil; cook until golden brown, about 5 minutes per side.

FUNNEL CAKES

Steps:

• In a deep-fryer, or heavy skillet, heat oil to 375 degrees F (190 degrees C).
• In a large bowl, beat milk and eggs together. Combine flour, baking powder, cinnamon and salt. Stir into the egg mixture until smooth.
• While covering the funnel hole with one hand, pour in 1 cup of batter. Start from the center in a swirling motion to make a 6 or 7 inch round. Fry on both sides until golden brown. Remove and drain on paper towels. Sprinkle with confectioners' sugar and serve warm.

FUNNEL CAKES

Steps:

• In a large bowl, beat eggs. Add milk, water and vanilla until well blended. In another bowl, whisk flour, sugar, baking powder and salt; beat into egg mixture until smooth. In a deep cast-iron or electric skillet, heat oil to 375°., Cover the bottom of a funnel spout with your finger; ladle 1/2 cup batter into the funnel. Holding the funnel several inches above the oil, release your finger and move the funnel in a spiral motion until all the batter is released, scraping with a rubber spatula if needed., Fry until golden brown, 2 minutes on each side. Drain on paper towels. Dust with confectioners' sugar; serve warm.

TRADITIONAL FUNNEL CAKES

Steps:

• In a large bowl, combine the milk, eggs and sugar. Combine flour and baking powder; beat into egg mixture until smooth., In a cast-iron or electric skillet, heat 2 inches oil to 375°. Cover the bottom of a funnel spout with your finger; ladle 1/2 cup batter into funnel. Holding the funnel several inches above the skillet, release your finger and move the funnel in a spiral motion until all the batter is released. Scrape funnel with a rubber spatula if needed., Fry until golden brown, 1 minute on each side. Drain on paper towels. Repeat with remaining batter. Dust with confectioners' sugar. Serve warm with jam.

FREAK SHOW FUNNEL CAKES RECIPE BY TASTY

Steps:

• Make the funnel cakes: In a large Dutch oven or deep pot fitted with a deep fry thermometer, heat the neutral oil over medium-high heat until the temperature reaches 375°F (190°C) (the oil should be no more than 1½ inches deep). Set a wire rack on top of a baking sheet. Preheat the oven to 250°F (120°C).
• In a large bowl or liquid measuring cup, whisk together the eggs, milk, and vanilla until well combined.
• In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
• Add the dry ingredients to the wet ingredients and whisk until well combined. Divide the batter evenly between 2 medium bowls.
• Sift 2 tablespoons of cocoa powder into one bowl and whisk until combined. Add the red food coloring to the remaining bowl, then sift in the remaining ½ tablespoon of cocoa powder and whisk until combined. Using a funnel, transfer each batter to a squeeze bottle.
• Make the chocolate sauce: Add the chocolate to a medium heat-proof bowl.
• Microwave the cream on high power for 2 minutes, until just starting to bubble.
• Pour the hot cream over the chocolate and let sit for 2 minutes. Add the black food coloring and sift in the dark cocoa powder, then stir until melted and smooth. Cover with plastic wrap, pressing directly against the surface to prevent a skin from forming, and let sit at room temperature until ready to use. Microwave in 10-seconds intervals if needed to loosen before using.
• Fry the funnel cakes: Working with one batter at a time, squeeze the batter into the hot oil in a squiggly circle motion to make a 4-inch round funnel cake. Squeeze in 1-2 more funnel cakes; do not overcrowd the pot. Fry for 1-2 minutes on each side, until slightly darker in color, then use a spider to transfer from the oil to the wire rack. Transfer to the oven to keep warm while you fry the remaining funnel cakes.
• When ready to serve, spread the crushed chocolate sandwich cookies on a serving platter. Place the gummy worms around the edges of the platter, nestling into the crushed cookies. Set the funnel cakes on top of the cookie crumbs. Dust the red funnel cakes with ¼ cup powdered sugar, then drizzle with the chocolate sauce using a spoon or squeeze bottle.
• In a medium microwave-safe bowl, microwave the marshmallows for 12-15 seconds, until nearly doubled in size. Using gloved hands, pick up the melted marshmallows and stretch them over each black funnel cake to create a "web".
• Enjoy!