FUNNEL CAKES
Make and share this Funnel Cakes recipe from Food.com.
Provided by Tonkcats
Categories Dessert
Time 17m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In mixing bowl combine eggs and milk.
- Sift together flour, baking powder and salt. Add to egg mixture; beat smooth.
- In deep skillet heat oil to 360 degrees.
- Covering spout with finger, pour 1/4 cup batter into funnel.
- Remove finger and release batter into oil in a spiral, starting in center and winding out. Fry until golden about 3 minutes.
- Turn carefully, cook 1 minute more. Drain on paper towel, dust with powdered sugar.
Nutrition Facts : Calories 857.3, Fat 76.9, SaturatedFat 11.4, Cholesterol 70.5, Sodium 308.7, Carbohydrate 34.9, Fiber 1.1, Sugar 0.2, Protein 8.4
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
BEST FUNNEL CAKE RECIPE 2022 ❤️
After hundreds of Funnel Cake recipes tested by our expert team, we chose the best Funnel Cake recipe of 2022! Learn how to make in 4 easy steps! This easy homemade funnel cake recipe tastes just like the classic fair favorite. Top these with some powdered sugar or your favorite topping for a simple treat that everyone will love! Funnel cakes are so easy. Once you have the ingredients gathered, making the funnel cakes are fairly simple. Just do the following:
Categories Breakfast Recipes
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- Mix salt, baking powder, and half the flour in a bowl. Set aside.
- Cream eggs, sugar, and milk in a large bowl. Add flour mixture and beat until smooth. Continue to add remaining flour, but use only enough to achieve desired consistency.Batter will be thin enough to run through a funnel.
- Heat the oil to 375 degrees F (190 degrees C) in an 8-inch skillet. If using a funnel, cover the bottom of the spout with your finger as you pour the batter in.Put your finger over the bottom opening of the funnel, and fill the funnel with a generous 1/2 cup of the batter.
- Position funnel over the hot oil and slowly move your finger so batter comes out in a steady stream. Make circular and crisscross motions to form a funnel cake.Move the funnel in a spiral motion until all the batter is released, scraping with a rubber spatula if needed.
- Just fry for a minute or so on each side, then you're done. Fry until golden brown. Use tongs and wide spatula to turn the cake over carefully.Fry the second side one minute. Remove to a paper towel to drain. Enjoy with desired toppings like powdered sugar, fruit, whipped cream, chocolate, caramel or all of the above!If you happen to find that you have left over funnel cakes you can store them in an airtight container the fridge for later. For a soft funnel cake you can microwave them. For a crispier cake you can put them in the over or the toaster.To freeze funnel cakes, just let your cakes come to room temp, then wrap and store in the freezer for up to 3 months. It definitely want taste as great as it did fresh but can be made a little crispy and warm if reheated in the microwave. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[580,400],'jojorecipes_com-banner-1','ezslot_6',112,'0','0'])};if(typeof __ez_fad_position!='undefined'){__ez_fad_position('div-gpt-ad-jojorecipes_com-banner-1-0')};
Nutrition Facts : Per Serving 263 calories; 10g fat; 2g saturated fat; 50mg cholesterol; 213mg sodium; 36g carbohydrate; 18g sugars; 1g fiber; 7g protein. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
HOMEMADE FUNNEL CAKES
Bring the carnival home with this classic fair dessert. Fried dough is crisp and golden brown on the outside and soft and cakey on the inside. Covered in a shower of confectioners' sugar and sprinkle of cinnamon, it's the perfect fun dessert for a casual get-together.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 8 large funnel cakes
Number Of Ingredients 11
Steps:
- For the funnel cakes: Add enough oil to a large Dutch oven or heavy-bottomed pot to come 2 inches up the sides of the pot. Heat the oil over medium-high heat until it registers 360 degrees F on a deep-frying thermometer. Line a baking sheet with a metal cooling rack or a few layers of paper towels.
- Meanwhile, whisk together the milk, vanilla and eggs in a large measuring cup.
- Sift together the flour, brown sugar, baking powder and salt into a medium bowl using a mesh strainer (to break up any lumps in the brown sugar). Stir the egg mixture into the flour mixture just until smooth and combined.
- When the oil is up to temperature, use your finger to cover the hole in the bottom of a 1- to 2-cup funnel (with at least a 1/2-inch hole) and fill it to the top with about 3/4 cup of the batter. Position the funnel over the pot of hot oil and remove your finger to release the batter. Let the batter flow into the oil in thick squiggles, moving the funnel within a contained circular shape about 8 inches in diameter. Fry on the first side until golden brown, 1 1/2 to 2 minutes, then use a spider or tongs to carefully flip to the second side and fry for an additional 1 1/2 to 2 minutes. Remove to the wire rack or paper towels and let drain and cool slightly. Repeat with the remaining batter.
- For topping: Dust the funnel cakes generously with the confectioners' sugar, sprinkle with cinnamon and dollop with whipped cream before serving warm.
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
EASY CLASSIC FUNNEL CAKE
Provided by Sunny Anderson
Time 25m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Sift the flour, baking powder, baking soda and salt into a large bowl. In a smaller bowl, whisk the egg with the granulated sugar until pale. Whisk the milk into the egg mixture, then gently fold into the flour mixture. It should be a bit thicker than pancake batter but thin enough to pour. Add up to 3 tablespoons milk to loosen the batter, if needed.
- Heat about 2 inches of canola oil in a large high-sided skillet or pot over medium-high heat until a deep-fry thermometer registers 375. Meanwhile, mix the confectioners' sugar and cinnamon in a small bowl. Hold a funnel in one hand with your finger plugging the hole at the bottom. Pour 1 cup batter into the funnel. Hold the funnel over the hot oil and remove your finger from the hole, letting the batter drop in a spiral pattern all over the surface of the oil. It will look like lots of individual pieces at first, but as you continue to add batter, the pieces will fuse together. Cook until the batter floats and the underside is golden brown, about 30 seconds. Flip with tongs and cook until golden brown on the other side, about 30 more seconds. Transfer to a paper-towel-lined plate and repeat to make 5 more funnel cakes. Dust with the cinnamon-sugar and serve with whipped cream and/or fruit sauce, if desired.
FUNNEL CAKE
Provided by Martha Stewart
Yield 8 5-inch cakes
Number Of Ingredients 10
Steps:
- Heat 1 inch vegetable oil in a deep-sided cast-iron pan to 350 degrees.
- In a medium bowl, whisk together flour, baking powder, brown sugar, and salt. Create a well in center of bowl and pour milk, egg, 2 tablespoons vegetable oil, and vanilla extract into well. Whisk into dry ingredients until batter is smooth and transfer batter to a squeeze bottle with a 1/4-inch opening at top (or to a wet measuring cup).
- Holding squeeze bottle 1 inch from oil, carefully squeeze batter into oil in a spiderweb pattern, starting from center, using about 1/4 cup batter per cake. Fry cake, flipping once, until golden brown on both sides, 3-4 minutes total. Transfer to a paper towel-lined plate to drain. Return oil to 350 degrees before frying next cake.
- Sift confectioners' sugar over cakes just before serving.
FUNNEL CAKES
These American funfair favourites are a cross between a doughnut and churros - fill a funnel or piping bag with batter and drizzle into hot oil to make squiggly round cakes
Provided by Cassie Best
Categories Afternoon tea, Dessert, Snack, Treat
Time 30m
Yield Makes 20
Number Of Ingredients 6
Steps:
- Pour enough oil into a large saucepan to come halfway up the sides, it should be about 7cm deep. Heat until the oil reaches 170C-180C on a thermometer, or if you don't have one drop in a chunk of bread - the oil is hot enough when it browns in about 30 secs.
- Whilst the oil heats up, whisk together the flour, icing sugar, baking powder, milk, eggs and a good pinch of salt. Transfer the batter to a disposable piping bag and secure the end with a peg (you'll need another peg for the other end, once you've cut it open.)
- When the oil is hot, snip off the end of the piping bag to make an opening about 1cm wide - the batter will drizzle out so pinch it closed until you're ready. Hold the piping bag over the oil, release your finger and drizzle the batter in in a swirly circle shape. Pinch the opening to close it, then make another cake, you should fit about 3 in the pan it one time, depending on the width of your pan. Secure the piping bag with another peg whilst the cakes cook, they'll need about 1 min on each side, or until they're golden brown and crisp. Drain on kitchen paper and dust generously with icing sugar, best eaten straight away.
Nutrition Facts : Calories 153 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
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.
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!
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