FUNNEL CAKE FRIES RECIPE BY TASTY
At Tasty, we put the "fun" in funnel cake! In this sweet spin on french fries, we're turning funnel cake into finger food! Serve these fries with four delicious dipping sauces to take this dessert to the next level.
Provided by Betsy Carter
Categories Snacks
Time 1h5m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Make the strawberry dipping sauce: Add the strawberries, sugar, and lemon juice to a small pot over medium-high heat and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes, until thickened. Remove the pot from the heat and set aside until ready to serve.
- Make the caramel dipping sauce: Add the sugar to a small pan over medium heat. Without stirring, cook the caramel for about 10 minutes, swirling the pan occasionally to loosen any clumps of sugar. Once the sugar turns dark amber in color, remove the pot from the heat. Add the butter and heavy cream and whisk to combine. Be careful as the mixture will bubble up and could burn you. 3. Add the salt and stir to combine. Remove the pan from the heat and set aside until ready to serve.
- Make the fries: Heat 1 inch (2.5 cm) of oil in a deep pan over medium-high heat until it reaches 375°F (190°C).
- In a large bowl, mix together the flour, sugar, baking powder, and salt.
- Add the milk and eggs to the dry ingredients. With a rubber spatula, stir until fully incorporated.
- Transfer the batter to a clean squeeze bottle.
- Working one at a time, squeeze the batter into hot oil. Cook for 30-45 seconds on each side until golden brown. Remove from the oil with a slotted spoon and drain on a paper wire rack over a baking tray.
- Make the marshmallow dipping sauce: Add the marshmallows and butter to a microwave-safe bowl and microwave for 1 minute in 30-second intervals, stirring until smooth.
- Make the chocolate dipping sauce: Add the chocolate chips and coconut oil to a microwave-safe bowl and microwave in 30-second intervals, stirring between, until melted.
- Dust the funnel cake fries with powdered sugar and serve with the dipping sauces.
- Enjoy!
FREAK SHOW FUNNEL CAKES
The classic funnel cake that only looks freaky!
Provided by Lori Castellon
Categories Dessert
Number Of Ingredients 13
Steps:
- In a large bowl, beat eggs, milk, sugar, vanilla, and food coloring until incorporated and set aside.
- Sift flour, baking powder, salt, cinnamon, and nutmeg together and add to the egg mixture and beat until smooth.
- Transfer some of the batter into a large squeeze bottle and heat oil to 375 degrees on a candy thermometer.
- Once oil reaches temperature, squeeze batter into hot oil in circular motions. Note:
- Fry about 1-2 minutes per side. Drain on paper towel and sprinkle with cinnamon powdered sugar.
S'MORES FUNNEL CAKE FRIES RECIPE BY TASTY
Here's what you need: flour, sugar, baking powder, salt, milk, eggs, cooking oil, mini marshmallows, chocolate chips
Provided by Tasty
Categories Desserts
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat 1 inch (2 cm) of oil in a deep pan to 350˚F (175˚C).
- In a large bowl, combine flour, sugar, baking powder, and salt.
- Gradually, pour the milk and eggs into the dry ingredients. Stir or whisk until fully incorporated.
- Pour batter into an clean ketchup bottle.
- One line at a time, pour batter into hot oil. Cook for 30 seconds on each side. Remove from oil and drain over a paper towel.
- In an oven safe pan, layer funnel cake fries, marshmallows, and chocolate chips.
- Broil for 2-3 minutes (times may vary based on oven).
- Enjoy!
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
COOKIES AND CREAM FUNNEL CAKE SANDWICHES RECIPE BY TASTY
Here's what you need: chocolate sandwich cookies, heavy cream, cream cheese, all purpose flour, baking powder, kosher salt, large eggs, granulated sugar, whole milk, water, kosher salt, canola oil, powdered sugar
Provided by Matthew Johnson
Categories Desserts
Time 1h
Yield 10 sandwiches
Number Of Ingredients 13
Steps:
- Take 20 cookies and separate the cookies from the cream filling. Reserve the filling in a medium bowl and place the cookies in a food processor. Process the cookies until broken down to a fine dust, about 1 minute. Set aside.
- Chop the remaining 10 cookies into small pieces.
- Add the heavy cream to a large bowl. Using an electric hand mixer, beat the heavy cream until stiff peaks form, about 2 minutes.
- To the bowl with the reserved cream filling, add the cream cheese. Using the hand mixer, beat together until smooth and creamy. Gently fold the whipped cream into the cream cheese mixture, then fold in the chopped cookies. Refrigerate until ready to assemble the sandwiches.
- In a medium bowl, mix together the flour, cookie crumbs, baking powder, and salt.
- In a large bowl, whisk together the eggs, sugar, vanilla, milk, and water.
- Sift the dry ingredients into the wet ingredients, about ⅓ at a time. Use a rubber spatula to stir the batter together. Transfer the batter to a 32-ounce (905 G) squeeze bottle with a wide tip (trimmed if necessary).
- Fill a small pot, no more than 6 inches (15 cm) wide, ⅔ of the way with canola oil and heat over medium heat until the temperature reaches 350˚F (180˚C).
- Starting from the outside and working inward, squeeze a 4-inch (10 cm) wide circle of batter in the center of the hot oil and in a circular fashion, fill in the center of the circle to create the funnel cake. Fry for 90 seconds on each side, until golden brown. Transfer to a paper towel-lined baking sheet to drain. Repeat with remaining batter.
- Scoop 2 ounces of filling onto a funnel cake and top with another cake. Repeat with the remaining cakes and filling. Dust with powdered sugar, then serve immediately.
- Enjoy!
Nutrition Facts : Calories 461 calories, Carbohydrate 35 grams, Fat 34 grams, Fiber 1 gram, Protein 8 grams, Sugar 11 grams
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.
THE ULTIMATE FUNFETTI CAKE RECIPE BY TASTY
Here's what you need: nonstick cooking spray, buttermilk, vanilla extract, vegetable oil, all purpose flour, baking powder, kosher salt, baking soda, granulated sugar, light brown sugar, unsalted butter, large eggs, large egg yolks, rainbow sprinkles, unsalted butter, cream cheese, kosher salt, powdered sugar, rainbow sprinkles
Provided by Katie Aubin
Categories Bakery Goods
Yield 12 servings
Number Of Ingredients 19
Steps:
- In a medium bowl or liquid measuring cup, combine the buttermilk, vanilla extract, and vegetable oil. Set aside.
- In a large bowl, whisk together the flour, baking powder, salt, and baking soda. Set aside.
- In a separate large bowl, combine the granulated sugar, light brown sugar, and butter. Beat with an electric hand mixer on high speed until super light and fluffy, about 4 minutes.
- Add the eggs and egg yolks one at a time, beating in between additions. Beat the batter until almost doubled in volume and very light and fluffy, about 5 minutes.
- With the mixer on low, gently beat in a third of the flour mixture. Before it's fully combined, add half of the buttermilk mixture. Repeat with remaining flour and buttermilk until everything is well-blended and no lumps remain.
- Preheat the oven to 350°F (180°C). Spray 3 9-inch (23 cm) round cake pans with nonstick spray.
- Add ½ cup (80 g) of sprinkles and gently fold into the batter with a spatula until well-incorporated.
- Divide the cake batter among the prepared pans and place 2 pans on the top oven rack and 1 pan on the middle rack.
- Bake for 30 minutes, rotating the pan on the middle rack to the top rack, and vice versa, halfway through baking, so the cakes bake evenly. The cakes are done when they are golden brown, pull away from the sides of the pans, and the tops spring back slightly when pressed.
- Remove the cakes from the oven and invert them onto a wire rack to cool completely. (If you don't have a wire rack, let them cool in the cake pans on the counter.)
- Make the frosting: In a large bowl, use an electric hand mixer on high speed to beat the butter, cream cheese, and salt. Mix until light and creamy, about 4 minutes.
- Add the powdered sugar and beat on low speed to combine. Once the sugar is incorporated, beat on high speed until there are no lumps and the frosting is super white and fluffy, about 5 minutes.
- Place a dab of frosting on a cake stand or an inverted plate. Place a layer of cake on the cake wheel, then evenly spread frosting on top with an offset spatula. Place the next layer of cake on top of the frosted layer, and spread frosting on top. Add the last cake layer and lightly frost the entire outside of the cake to create a thin crumb coat.
- Chill the cake in the refrigerator for 20 minutes.
- Remove the cake from the refrigerator and use the remaining icing to frost the cake in an even layer. Take the end of an offset spatula or knife and gently press it against the against the frosting at the bottom of the cake. Then, spin the cake and slowly raise the spatula after each rotation to create a ribbed effect. Smooth the top of the cake with the spatula.
- Place sprinkles around the edge of the cake. Set a small cookie cutter, any shape you like, in the center of the cake and fill in with sprinkles. Gently remove the cookie cutter.
- Enjoy!
Nutrition Facts : Calories 1146 calories, Carbohydrate 109 grams, Fat 74 grams, Fiber 1 gram, Protein 13 grams, Sugar 70 grams
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!
FUNNEL CAKES
I remember eating my first funnel cake at Disneyland when I was super young. Later, when I made my own funnel cakes, I remember eating my first one, and I tried hard to make them extra awesome because I was probably making someone else's first funnel cake and I remembered how awesome mine was. Make life easy for yourself and prep four or five disposable plastic piping bags with batter. Funnel cakes can be very messy to make, and this will totally help. -Duff
Provided by Duff Goldman
Categories dessert
Time 30m
Yield 8 funnel cakes
Number Of Ingredients 9
Steps:
- Add the oil to a deep pot and heat it over medium-high heat until it registers 375 degrees F on a deep-fry thermometer. Set up a work surface with 4 or 5 plastic piping bags, scissors, tongs, parchment paper, and a wire rack with parchment paper underneath.
- In a big bowl, whisk the flour, baking powder, salt, cinnamon, and granulated sugar. Add the eggs and milk and whisk well. Get all the lumps out!
- Fill all the piping bags with batter. Cut the tip off one bag and drizzle the batter straight into the hot oil in a swirly, crazy pattern. Toss the piping bag. When one side is golden brown, about 75 seconds, carefully flip the funnel cake with tongs and fry the other side, another 75 seconds. Fry the rest of the batter.
- Drain the funnel cakes on the wire rack. While they're still warm and shiny, dust them with powdered sugar using a wire-mesh strainer. Serve immediately!
TRADITIONAL FUNNEL CAKES
When I was in high school, I made these funnel cakes every Sunday after church for my family. They are crisp and tender, just like the kind we always ate at the state fair. -Susan Tingley, Portland, Oregon
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 300 calories, Fat 15g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 157mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 1g fiber), Protein 8g protein.
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