Nuttyfunnelcakes Recipes

FUNNEL CAKES

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.

FANTASTIC FUNNEL CAKES

Steps:

• Put enough shortening in a deep skillet to fill about 1 1/2 inches and heat to 400 degrees F (200 degrees C).
• Mix milk, eggs, sugar, baking powder, and salt together in a bowl; slowly add flour, while continually mixing, until batter is smooth. Transfer batter to a squeeze bottle or funnel. Working quickly, squeeze or funnel batter into the hot oil, starting in the center of the skillet and moving bottle or funnel in a spiral shape.
• Fry funnel cake in the hot oil until lightly browned, 1 1/2 to 2 minutes per side. Transfer funnel cakes to a paper towel-lined plate using a slotted spoon.

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 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.

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.

FUNNEL CAKES

Steps:

• In a large mixing bowl, combine baking mix, eggs, milk and coffee creamer. Whisk until smooth. Set aside.
• In a deep-fryer, heat oil to 375 degrees F.
• Cover the bottom of a funnel with your finger. Ladle 1/2 cup of batter into funnel. Holding funnel over oil, slowly release finger and move in a spiral motion, then cross over to create criss-cross pattern. Fry golden on both sides, about 2 to 3 minutes per side. Drain on paper towels and dust with confectioners' sugar.
• Alternate method: Instead of using a funnel, try squeezing batter out of a plastic ketchup bottle. This can help you make the design more accurate and is also less messy.

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!

YUM YUM FUNNEL CAKES!!!

Steps:

• Combine the eggs, milk and brown sugar in a large mixing bowl.
• In a separate bowl, combine the flour, powder and salt and beat into egg mixture until smooth.
• In a chicken fryer or electric skillet, heat at least a half inch of oil to 375 degrees.
• (I used a chicken fryer and had to keep the heat on high the whole time) Using a measuring cup or a funnel (keep your finger over the bottom of the funnel) and using a about a 1/2 cup of batter, release your finger and move the funnel or measuring cup in a spiral motion, forming the cake.
• (Pour from several inches above the hot oil) Fry for about 2 minutes on each side or until golden brown.
• Remove with tongs and place on paper plate or paper towels.
• Repeat with remaining batter.
• Dust each with confectioner's sugar and serve warm.