Yum. Like others mentioned, I cut down the oil by half- it was more than enough. It could definitely use a tablespoon of soy sauce, or to taste. The Thai Basil is important to use instead of Italian (common) basil. We found ours at an Asian grocery, along with the fish and oyster sauces. The fishy smell of the sauces goes away as you stir-fry, so don't worry about it. I was a little freaked out about it at first, and everything was fine. Our Fav Thai restaurant recently burned down :( and this was my husband's favorite dish from there. It's very similar to the restaurant's dish. I think there is still something missing though but I can't put my finger on what.

Reviewed On: Oct. 25, 2009

Yum. Just as good if not better than the ones from actual funnel cake stands. After some experimenting I found that: very thick batter is best, just like the recipe makes; when using a ziplock bag, cut the corner so you get a fairly wide stream if you like the cakes less crunchy; adding at least a tsp. of vanilla really helps the flavor; I add an extra 1-2 tablespoons sugar depending on the size of the batch. The dough freezes well if you only want to make one or two at a time. I've been on a funnel cake craze ever since finding this recipe!

Reviewed On: May 23, 2009

Making this for the second time. Everyone loves it- even people who don't like the ingredients by themselves. Great for parties, takes next to no time to make, and everyone thinks I am a culinary genius!

Reviewed On: Apr. 29, 2006