Professional Recipe for Homemade Funnel Cakes

Serving: 6 Funnel Cakes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

For the Funnel Cakes:

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 2 tablespoons granulated sugar

• 1 cup milk

• 2 large eggs

• 1 teaspoon vanilla extract

• Vegetable oil, for frying

For the Topping:

• Powdered sugar, for dusting

• Optional toppings: whipped cream, fresh berries, chocolate sauce, or caramel sauce

Instructions

1. Prepare the Batter:

   • In a medium bowl, whisk together the flour, baking powder, salt, and granulated sugar.

   • In another bowl, combine the milk, eggs, and vanilla extract. Mix until smooth.

   • Gradually add the dry ingredients to the wet mixture, stirring until fully combined and smooth.

2. Heat the Oil:

   • Pour about 1 inch of vegetable oil into a large skillet or deep fryer.

   • Heat the oil to 375°F (190°C). Use a candy thermometer to monitor the temperature.

3. Fry the Funnel Cakes:

   • Pour the batter into a funnel or a squeeze bottle with a nozzle. If using a funnel, block the tip until ready to pour.

   • Holding the funnel over the hot oil, release the batter in a circular motion, starting from the center and spiraling outward to create a lattice pattern.

   • Fry for about 2 minutes on each side, or until golden brown. Adjust the time based on the size of your cakes and the temperature of the oil.

4. Drain and Serve:

   • Use tongs or a slotted spoon to carefully remove the funnel cake from the oil. Drain on paper towels to remove excess oil.

   • While still warm, dust generously with powdered sugar. Add any other desired toppings.

Additional Notes

• Oil Temperature: Maintaining the correct oil temperature is crucial for achieving a crispy exterior and a tender inside. Too hot, and the cakes will burn; too cool, and they will absorb too much oil and become greasy.

• Batter Consistency: The batter should be smooth and slightly thick, similar to pancake batter. If it’s too thick, add a bit more milk; if too thin, add a little more flour.

• Serving Suggestion: Funnel cakes are best served immediately after frying while they are still warm and crisp. Customize with your favorite toppings for extra flavor and fun.

• Storage: Store any leftover funnel cakes in an airtight container at room temperature for up to 2 days. Reheat in an oven to restore crispness.

• Safety Tip: Be cautious when frying and handling hot oil. Keep a close eye on the temperature and avoid splashes.

Nutrition Facts (Per Serving)

• Calories: 300

• Total Fat: 16g

  • Saturated Fat: 3g

  • Trans Fat: 0g

• Cholesterol: 70mg

• Sodium: 230mg

• Total Carbohydrates: 33g

  • Dietary Fiber: 1g

  • Sugars: 8g

• Protein: 6g