Funnel Cakes II

SUBMITTED BY: Sally PHOTO BY: B3CONLEY

"These are Pennsylvania Dutch cakes. The batter is poured through a funnel into cooking oil and fried."

SERVINGS & SCALING

Original recipe yield: 10 cakes

USMETRIC

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INGREDIENTS

1 2/3 cups all-purpose flour
1/4 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon cream of tartar
1 quart oil for frying
2 tablespoons white sugar
1 egg
1 cup milk
1/4 cup confectioners' sugar for dusting

READ REVIEWS (74)

DIRECTIONS

In a mixing bowl, beat together egg and milk. Beat in flour, salt, baking soda, cream of tartar, and white sugar until smooth.
Heat about 1 inch cooking oil in frying pan to 375 degrees F (190 degrees C).
Pour 1/2 cup batter through funnel into oil with a circular motion to form a spiral. Fry until lightly brown; turn over to brown the other side. Cook to golden brown, and remove to drain on paper towels. Sprinkle with confectioner's sugar while still warm.

Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

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REVIEWS

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Reviewed on Nov. 11, 2003 by RACHELWEEDEN

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!

30 users found this review helpful

Reviewed on Nov. 11, 2003 by pretty_in_pink_pa

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!

14 users found this review helpful

Reviewed on Jul. 23, 2003 by LINDA MCLEAN

These were so yummy! I had to add some more milk as the batter seemed rather thick. Even with the milk addition, the batter wouldn't go through the funnel, so I used the batter dispenser that comes with the "as seen on TV", pancake turner, flipper, maker thing. The cakes weren't as pretty, but just as good.

7 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 10

Amount Per Serving

Calories: 196

Total Fat: 10g
Cholesterol: 23mg
Sodium: 172mg
Total Carbs: 22.8g
Dietary Fiber: 0.6g
Protein: 3.6g

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