Recipe by Sassy Squirrel
"A puffed fried cake. It can be sprinkled with confectioners' sugar or cinnamon sugar."
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1 1/2 cups
sifted all-purpose flour
OMG! I only made half of the batch. I added about 1 teaspoon vanilla and about 1/4 cup sugar to the batter. I don't have a kitchen funnel so I used a ziploc bag with a corner cut off. These were awesome, really simple to make, quick to fry...delicious...what else? They are just great. I used two spatulas to flip them over. Whatever you use to flip them make sure you grab them in the middle because the corners will be crispier and break off easily.
I don't think it was the recipie, but I'm not sure what happened...I halved this recipe, used a deep fryer and candy thermometer to make sure the oil was at 360. When I poured the batter in the hot oil, it expanded and oil poured over the top of the deep fryer. I unplugged the fryer and the funnel cake continued to cook....looked right in the end but we couldn't eat it - it tasted like it was saturated with oil (probably because the temp dropped). Anyone have any ideas on what I may have done wrong?
A very good recipe. I have seen that some have used ziploc bags but we used an old mustard bottle and it worked perfectly! plus it is a good container to refrigerate any leftover you may have.
it's a great recipe! the only problem i'm having is as soon as the batter hits the oil..it goes straight to the bottom of the pan, so i stir it..the batter sticks to the spatula then all the batter breaks up into little balls - i don't know what i'm doing wrong...after a few min, everything tunrs brown and we have mini balls of fyred dough...not exactly what we expected.. i must say i does taste like funnel cake...just doesn't look like it.
We added 1 tsp of vanilla and 2 TBSP of sugar and this came out GREAT!
Good stuff! However, not advised for party of two. Otherwise, 1/5 the ingredients and you'll have just enough to satisfy your cravings!
I have used this recipe for three years. The original receipe is only a 3-4 star recipe. I've jazzed it up a bit: 1. Add about 1/4 cup of sugar 2. Add 1 tsp of vanilla 3. MAKE SURE YOU USE ALL-PURPOSE FLOUR. I used self-rising once and got the same results as a previous reviewer...the cake sinks to the bottom, separates, and fries up as little, hard-to-serve balls/crumbs. It's a mess. 4. If batter is made the night before, and kept in the fridge, the flavors meld together and the funnel cake is even more tasty. Be sure to get it out an hour or so before cooking so it's not too thick...and give it a good stir. 5. I use this batter for deep-fried Twinkies, too. Just dip in your Twinky, place in the oil, and remove when golden.
The recipe used too much salt. I would halve it next time. At first, I thought that it was just me, but everyone was telling me that it tasted a little salty. We tried to cover it up with tons of confectioner's sugar though. Besides that, it seemed perfect. I used a ziploc bag, I cut the hole a tad too big but found a way to make it work. Will use again...with less salt.
* Percent Daily Values are based on a 2,000 calorie diet.
Funnel Cakes I
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 345
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