Recipe by Sally
"These are Pennsylvania Dutch cakes. The batter is poured through a funnel into cooking oil and fried."
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1 2/3 cups
cream of tartar
oil for frying
confectioners' sugar for dusting
This tasted GREAT! However, I'm rating only 4 stars because the recipe requires unnecessary ingredients, namely baking soda and cream of tartar. I thought I would see if there was a noticeable difference in flavor and/or outcome with the combination of baking soda/cream of tartar as opposed to just baking powder.
The cream of tartar (acid) is used to activate the baking soda (which requires an acid in order to activate). Baking powder would be easier/quicker to use and just as effective (so long as it's not expired) with equal if not better results(in my opinion). I added a splash of vanilla and a tiny drop of almond emulsion (flavor) to the batter for some extra flavor. Sifted powdered sugar on the entire funnel cake and served with cut strawberries and whipped cream. My family LOVES this quick, easy, yet tasty dessert. I made this for a diabetic friend once too - who loved it because it is made with very little sugar!
TIPS: I find that sifting the flour. sugar, salt, and baking powder (or soda/tartar) together - and adding the milk/egg to the flour is best. The batter is very smooth. Also - I recommend using a cast iron skillet to fry as the iron maintains the heat/temp better than other pans when the cold batter is added to the hot oil.
These were good, though they just weren't quite what I'm used to...I can't quite put my finger on what it is. I prefered Funnel Cakes IV from this site.
This really replicated that great "fair ground" taste!! I used an empty squeeze salad dressing bottle to pour the batter into the oil, and that worked really well--could even store my leftovers in it for the next day!
Very good recipe. However, I did add a splash of vanilla extract to the batter, and it did take a little more milk than 1 cup in order to get it thin enough to pour into the classic funnel cake shape. This is good with the powdered sugar, or sprinkled with a cinnamon/sugar mixture. This recipe says that it serves ten, but it actually makes about 4 large funnel cakes, which in my house serves about 7 or 8 people. Just something to keep in mind when you are figuring how much to make :) All in all, a good recipe!
i loved this recipe! it was just what i was looking for! I made a few changes... i added a little bit more milk and also some cinnamon and vanilla.
DELICIOUS!!!!! This was fast and easy to put together-it made 2 large funnel cakes. The size you buy at fairs, amusement parks, Epcot.... We just topped with the powdered sugar, but plan to top with apple pie filling and cherry pie filling just like they prepare at Epcot. Can't wait to try it like that!
FANTASTIC! Just like what you get at the fair! I didn't have a funnel so I cut the corner of a zip-lock bag after I poured in the batter. I found when making them to keep space as you drizzle so you do not get clumps. I used two spatulas to make turning them easier. When draining on a paper towel, be sure to dab the top or turn them over. I used Crisco oil as I feel it makes food less greasy. Thank you Sally for sharing this FANTASTIC recipe!
This was very simple to do and tasted great! I used an old chocolate syrup bottle to squeeze the batter into the oil and it worked great!
* Percent Daily Values are based on a 2,000 calorie diet.
Funnel Cakes II
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 90
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