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Funnel Cakes I

Read Reviews (138)

"A puffed fried cake. It can be sprinkled with confectioners' sugar or cinnamon sugar." — Sassy Squirrel

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Original recipe makes 12 - 15 cakes Change Servings

2 eggs
1 1/2 cups milk
2 cups sifted all-purpose flour
1 teaspoon baking powder

1 teaspoon salt
2 cups vegetable oil
1/4 cup confectioners' sugar

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Directions

Sift together the flour, baking powder, and salt.
In a large mixing bowl, stir together the eggs and the milk. Add flour mixture to the egg mixture, and beat with a mixer until smooth. The consistancy should be thin enough to run through a small kitchen funnel. Test it, and if it is too thick beat in a little more milk; if too thin, beat in a bit more flour.
In an eight inch skillet, heat the oil to 360 degrees F (182 degrees C).
Put your finger over the bottom opening of the funnel, and fill the funnel with a generous 1/2 cup of the batter. Hold the funnel close to the surface of the oil, and release the batter into the oil while making a circular motion. Fry until golden brown. Use tongs and wide spatula to turn the cake over carefully. Fry the second side one minute. Drain on paper towels, and sprinkle with sifted confectioners' sugar.

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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.

—LatinaCook

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Most Helpful Critical Review

Jan 16, 2006

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?

—RBARTON70

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171 Ratings

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Jan 02, 2007

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.

—kellymcva

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Jan 21, 2008

We added 1 tsp of vanilla and 2 TBSP of sugar and this came out GREAT!

—Samantha Stevens

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Jan 07, 2007

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.

—Christa

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Feb 10, 2011

Good stuff! However, not advised for party of two. Otherwise, 1/5 the ingredients and you'll have just enough to satisfy your cravings!

—Eskubus

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Oct 27, 2010

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.

—shmologna

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Nov 09, 2006

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.

—SKD1983

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Nutrition

Calories
437 kcal
22%

Carbohydrates
20 g
6%

Cholesterol
38 mg
13%

Fat
38.3 g
59%

Fiber
0.6 g
2%

Protein
4.2 g
8%

Sodium
259 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Funnel Cakes I

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 437
Calories from Fat: 345

% Daily Value *
Total Fat 38.3g 59 %
Saturated Fat 5.4g 27 %
Cholesterol 38mg 13 %
Sodium 259mg 10 %
Potassium 79mg 2 %
Total Carbohydrates 20g 6 %
Dietary Fiber 0.6g 2 %
Protein 4.2g 8 %
Sugars 4g
Vitamin A 2 %
Vitamin C < 1 %
Calcium 8 %
Iron 12 %
Thiamin 18 %
Niacin 16 %
Vitamin B6 2 %
Magnesium 3 %
Folate 24 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.