| Level: | Easy |
| Total: | 22 min |
| Prep: | 10 min |
| Cook: | 12 min |
| Yield: | about 6 servings |
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 2 cups milk
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup sugar
- 1/2 stick butter, melted
- 4 cups vegetable oil
- Powdered sugar, for dusting
Instructions
- Combine flour, baking powder, and salt in a large mixing bowl and whisk together. Gradually whisk in the milk, then the egg and vanilla, and finally the sugar and melted butter.
- Heat the oil in a large, heavy pot over high heat to 350 degrees F. Pour as much batter as fits into a funnel, holding your finger at the base of the funnel to dam it. Bring the funnel over the top of the hot oil, release your finger to begin the stream of batter, and move the funnel in a circular motion to create a spiral shape. Use about 1/2 cup batter per funnel cake, or more or less to your liking. Fry 2 to 3 minutes until golden brown and slightly puffed, turning over when 1 side is golden.
- Remove from oil and place on a plate lined with 2 layers of paper towels. Immediately top with a good scattering of powdered sugar. Repeat until no batter remains.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1648 |
| Total Fat | 161 g |
| Saturated Fat | 16 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 1 g |
| Sugar | 16 g |
| Protein | 8 g |
| Cholesterol | 55 mg |
| Sodium | 302 mg |
Reviews
Light, crispy. I fried this is cotton seed oil like a benieg. I had the most success frying at 375. The deep fry thermometer made a huge difference. I also cut the hole in a zip lock Baggie and found that the cake was easiest if I used the size for the funneling.
very very very mmmmmmmmmmmmmmmmmmmmmm
We did three different types of funnel cake, and this was our favorite! It was crispy on the outside, light on the inside. Really easy to make and to handle!
These were amazing!! I don’t know what others did wrong but mine stayed together perfectly. I didn’t put the filling in a bag and squeeze it out because I wanted them thick so I used a little cup and poured in the batter. Really fast and easy! Have fun!
I may have done something wrong with these but they did not turn out right at all. Easy to prepare but batter separated when I went to fry the cakes.
I followed this recipe to a “t” and was very excited to try these because I have a bad craving for funnel cakes, (being pregnant doesn’t help.) I was discouraged when I went to fry the batter it just spred out in the pot and bubbled about. I tried to bring the temperature of the oil lower but I had the same results. I am so upset! I’ll stick to my fried dough recipe I guess.
this was a great hit for a birthday party for my friends son… we make them all the time…
My kids just loves them. They said they were better than the ones you get at the theme parks. Way to go. You made me the most popular mom on the block. Thanks
This recipe was simple and very tasty. The whole family loved it.
I made this tonight for dessert and got rave reviews from my friends. Mixing the ingredients was easy enough, but I didn’t have a piping bag, so I just used a ziploc freezer bag and cut off a corner. Our funnel cakes weren’t perfectly shaped, but they DID taste DELICIOUS and authentic!!! Just like the ones I get at the amusement park! It takes a while to get the method of piping the batter into the oil, but you get better as you go along. Next time though, instead of a ziploc bag, I will use an empty ketchup squeeze bottle (it’ll be less messy AND easier to use). Will definitely make this again! Thanks for the recipe Dave!