Reviewed: May 13, 2012

Awesome recipe and super easy to whip up. I threw all the ingredients except for the flour into the bowl of a food processor and just pulsed until combined, then added the flour a bit at a time, pulsing in between to incorporate. 3 cups was perfect. The full amount in the recipe would be way too much. They fry to a beautiful golden brown in no time at all. A word of advice: make them right before you plan to eat them, because they do lose their crispiness if they sit out too long.

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Reviewer:

sarah

Reviewed: Apr. 20, 2012

This tasted just like at the fair. This one is a keeper

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Reviewer:

robcangel

Cooking Level: Expert

Reviewed: Apr. 17, 2012

Maybe I'm just use to eating the best funnel cakes around (I use to work at Six Flags) but I thought these were plain. So, I added vanilla, sweetened condensed milk, and cinnamon until it started to get a sweeter flavor. I gave it 3 stars because I feel this has potential with the addition of flavor. UPDATE: I saved a little bit of batter from yesterday, and made more funnel cakes today, topped them with powered sugar, carmel, leftover cream cheese icing... and BOY... it was delicious. I will make these agin with the additions!

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Reviewer:

ManVsFood

Cooking Level: Intermediate

Home Town: Akron, Ohio, USA

Living In: Arlington, Texas, USA

Reviewed: Mar. 21, 2012

I made the 4 serving version. The funnel method and baggie version didn't work too well for me. I ended up using a cake piping tool without the tip and it worked perfectly. They tasted amazing.

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Reviewer:

imsomr

Cooking Level: Intermediate

Reviewed: Mar. 10, 2012

I dont like them as much as my family does. I do a few funnel cake things, then I do blobs, like donut holes. I like the donut holes better.

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AKGEM

Cooking Level: Intermediate

Reviewed: Mar. 10, 2012

This was my first time making funnel cakes. I halved the recipe after reading the other reviews but wished I hadn't! I will keep the original porportions and that will give me 8 cakes of about 8" across. I used one of the bottles from the picnic condiment set at the dollar store with the tip cut off so I had an opening of about 1/4". I had no problem forming these cakes either, I started with an outside circle then zig zagged inside of it. I also used all the flour, increased the milk by an extra 4 tbsp and added a tbsp vanilla. They were so good my husband purposely made himself late for work just so he could eat more of them. lol

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Reviewer:

Elizabeth

Cooking Level: Expert

Reviewed: Mar. 5, 2012

DELICIOUS!!!!!!! I added vanilla and a tad more sugar. I also served mine w powdered sugar, vanilla ice cream, strawberries and whipped cream.

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Reviewer:

my6pack

Reviewed: Feb. 10, 2012

VERY GOOD! We have food allergies in our family. So I substituted with egg replacer and vanilla soy milk. Finally a funnel cake that turned out delicious! My husband likes it thinner, so next time I will use a lot less flour.

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Reviewer:

happytobehome

Reviewed: Jan. 29, 2012

these weren't nearly as puffy or tender as the ones from the fair. it definitely only needed half the flour and benefited from the addition of vanilla. still, they were tasty.

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