How to Make Funnel Cakes at Home

How to Make Funnel Cakes at Home

Homemade Funnel Cakes! Only a few ingredients are needed, and they are quick and easy to make.

Funnel cake is a regional sweet food popular in North America, found mainly at carnivals and amusement parks. The concept of the funnel cake dates back to the early medieval Persian and Arab world as Zalabiyeh, where similar yeast-risen dishes were first prepared, and later spread to Europe. Pennsylvania Dutch immigrants brought the yeast dish, known as Drechderkuche, to America, and around 1879, they developed the baking powder version along with its new name, funnel cake.

Funnel cakes are made by pouring batter into hot cooking oil in a circular pattern and deep frying the overlapping mass until golden-brown. The batter is commonly poured through a funnel, creating its texture and giving it its name. When made at concession stands, a pitcher with an integral funnel spout is employed.

Why is it called a funnel cake?

The name “funnel cake” was derived from the method of squeezing batter through a funnel in a circular pattern into hot oil to achieve a dizzying pattern of crispy-fried dough.

Are funnel cake and fried dough the same?

Fried dough is made with a bread dough that uses yeast for leavening. Funnel cake has a more pancake-like batter, which is much thinner than bread dough, and it uses baking powder as leavening rather than yeast.

Why is my funnel cake falling apart?

If the oil is too hot, the funnel cake will break apart as it's being drizzled into the pan. The optional temperature for the oil is 375 degrees F.

How to Make Funnel Cakes at Home Video Tutorial

How to Make Funnel Cakes at Home Recipe

Ingredients

• 2 eggs

• 2 cups milk

• 1/2 teaspoon vanilla extract

• 3 cups all-purpose flour

• 1/4 cup sugar

• 1 tablespoon baking powder

• 1/4 teaspoon salt

• canola or vegetable oil, for frying

Instructions

In a large mixing bowl, whisk eggs. Pour in milk, and vanilla and whisk until well blended. Add in sugar, baking powder, and salt and stir to combine. Add in flour and whisk until smooth

Cover the bottom of a heavy skillet with 1/2 to 1-inch of oil. Heat to 375 degrees.

Transfer the batter to a funnel or squeeze bottle. If using a funnel, plug the spout with your finger and lade into about 1/2 cup at a time. Drizzle into the hot oil in a spiral motion until all batter has been used.

Fry for about 2 minutes per side, until golden brown. Transfer to a paper towel-lined plate or baking sheet to drain.

Enjoy your Funnel Cakes