FUNNEL CAKES
This funnel cake recipe is simpler to make than doughnuts, and it's just as good. Funnel cakes have been a favorite of ours since we came across them living in the Ozarks. -Mary Faith Yoder, Unity, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 cakes.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 316 calories, Fat 12g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 256mg sodium, Carbohydrate 44g carbohydrate (8g sugars, Fiber 1g fiber), Protein 7g protein.
WORLD'S BEST FUNNEL CAKES
Whether it's in the morning, lunch, or afternoon, this recipe makes a good snack. Top with confectioners' sugar!
Provided by kdogisthebest
Categories Bread Quick Bread Recipes
Time 20m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 287.5 calories, Carbohydrate 57.1 g, Cholesterol 48.9 mg, Fat 3.5 g, Fiber 1.1 g, Protein 6.6 g, SaturatedFat 1 g, Sodium 574.2 mg, Sugar 26.7 g
FUNNEL CAKES
You don't need to wait for the county fair to enjoy delicious old-fashioned funnel cakes. You just need a funnel with a 1/2-inch opening that can hold a cup of batter.
Provided by TARMIA
Categories Bread Quick Bread Recipes
Time 20m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 524.4 calories, Carbohydrate 50 g, Cholesterol 66.9 mg, Fat 32.6 g, Fiber 1.2 g, Protein 8.4 g, SaturatedFat 5.1 g, Sodium 303.1 mg, Sugar 17.8 g
GLAZED FUNNEL CAKES
Provided by Alex Guarnaschelli
Categories dessert
Time 1h20m
Yield 4 to 5 funnel cakes
Number Of Ingredients 13
Steps:
- Make the batter: In a large bowl, whisk together the Irish cream, eggs, milk and vanilla. Sift the flour, confectioners' sugar, cocoa and baking powder right over the wet ingredients. Add the salt and whisk to combine. Transfer the batter to a large resealable kitchen bag or pastry bag. Refrigerate for at least 30 minutes and up to 4 hours.
- Make the glaze: In a small bowl, whisk the Irish cream and confectioners' sugar together until smooth. Set aside until ready to serve.
- Get ready: Meanwhile, preheat the oven to 350 degrees F. Pour the oil into a wide heavy-bottomed pot or pan. Heat the oil to 350 degrees F over medium heat. Fit a baking sheet with a wire rack. Have a spider, fish spatula, or slotted spoon on hand.
- Fry: Cut a small corner of the plastic bag or bottom of the pastry bag to create a small opening. Pour the batter from the bag into the hot oil, streaming about 5 overlapping rings of batter. Allow the batter to fry until it firms up and turns brown on the underside, 2 to 3 minutes. Use the spider to gently lift the cake out of the oil and flip it to the other side. Fry until golden brown, an additional 2 to 3 minutes. Transfer the funnel cake to the wire rack. Sprinkle with some granulated sugar. Use up the remaining batter to fry more funnel cakes, allowing the oil to return to 350 degrees F before each batch. You can hold the funnel cakes on the baking sheet in the oven while you make the remaining funnel cakes.
- Serve: Arrange the funnel cakes on plates, drizzling generously with the glaze.
FUNNEL CAKES
Anybody who's ever lived in or near an Italian-American neighborhood and attended a street fair has seen funnel cakes: hot discs of fried dough, crunchy on the outside and soft and warm inside. Powdered sugar is the most popular finishing touch, but I prefer to top them with cinnamon sugar. Whichever you choose, be sure to hit the funnel cakes with it the moment they come out of the oil, so that the sugar melts onto the pastry.
Provided by Buddy Valastro
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put the pancake mix in a bowl. In another bowl, whisk the milk, 2 tablespoons of the oil, the egg, yolk, and vanilla. Pour this mixture over the pancake mix and stir to combine well. Put the batter in a measuring cup with a spout or similar vessel, such as a small pitcher.
- Line a plate with paper towels. Pour oil into a cast iron skillet to a depth of about 1/2 inch. Heat the oil over medium heat to a temperature of 325 degrees F to 350 degrees F.
- Hold a funnel over the oil, a couple of inches from the surface.
- Working very carefully to avoid splashing hot oil, pour about one-quarter of the batter into the funnel and, working from the center, drizzle a web of batter over and around to create a disk approximately 6 inches in diameter. It's desirable to have some gaps or holes in the disk, but it should be whole enough to facilitate turning it over.
- When the bottom of the funnel cake is lightly browned, about 1 minute, turn the cake over, moving it away from you, and cook until golden on the other side, about 1 more minute.
- Transfer the funnel cake to the paper-towel-lined plate and dust immediately with sugar.
- Repeat with the remaining batter, letting the oil reheat between cakes, and serve immediately.
FREAK SHOW FUNNEL CAKES RECIPE BY TASTY
Bring the carnival home this Halloween season with these freak show-inspired "blood red" and "cobweb" funnel cakes. Finish them off with your favorite critter candies for an extra-spooky touch!
Provided by Tikeyah Whittle
Categories Desserts
Time 50m
Yield 8 servings
Number Of Ingredients 23
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!
DRECHTER KUCHA - FUNNEL CAKES
A traditional treat from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.
Provided by Molly53
Categories Quick Breads
Time 20m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Beat eggs well; add milk and salt.
- Sift baking powder and flour together and add liquid mixture gradually, stirring well to make a smooth batter (which should be a little thicker than for pancakes, but not as thick as a drop batter).
- Beat hard until very light.
- Preheat oil or fat in a large pan to 360°F.
- Pour batter into a funnel, holding a spatula under the hole; allow batter to flow from funnel into hot fat, beginning in the center and shaping a circle and gradually increasing circle being careful not to let batter overlap to make a solid cake.
- Fry to a golden brown on one side, turn with a fork when cake rises to top and fry on the other side.
- Serve hot with tart jelly, maple syrup or apple butter.
Nutrition Facts : Calories 76.1, Fat 1.3, SaturatedFat 0.6, Cholesterol 20.5, Sodium 47.9, Carbohydrate 12.9, Fiber 0.4, Sugar 0.1, Protein 2.8
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