This recipe took me right back to the kitchen in Pennsylvania, making up a batch of funnel cakes with my mom! I can't remember the last time I made these, and my son certainly didn't remember us making them at home before, so it was quite a treat for us both! As others have mentioned, it was too thick as written and I did add a little more milk to get that good manageable consistency so it would pour well through the funnel. I got my oil nice and hot, I used a large non stick skillet with about 1/2" of oil in the bottom and I used my large funnel to pour the batter in large circular motions. My son thought that was pretty cool! Flipping is always a little scary, but I managed (using a LARGE spatula)without too much splattering! Since we had these for dessert, we thought we'd follow a comment I'd read and added a scoop of icecream and some strawberry topping, and that was WAY overboard in the sweet and sugar department... ugh... the cakes are fantastic just as they are with a light powdered sugar dusting and when we make these again I won't add anything else. They were really, really good - the texture was perfect, a little bit of crunch mixed with the light spongy cake with just the right amount of sweet from the powdered sugar. This is a great recipe! I made 3 large funnel cakes using half the recipe amount which was perfect for our family.
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