Easy Classic Funnel Cake Recipes

FUNNEL CAKES

Steps:

• In a large bowl, beat eggs. Add milk, water and vanilla until well blended. In another bowl, whisk flour, sugar, baking powder and salt; beat into egg mixture until smooth. In a deep cast-iron or electric skillet, heat oil to 375°., Cover the bottom of a funnel spout with your finger; ladle 1/2 cup batter into the funnel. Holding the funnel several inches above the oil, release your finger and move the funnel in a spiral motion until all the batter is released, scraping with a rubber spatula if needed., Fry until golden brown, 2 minutes on each side. Drain on paper towels. Dust with confectioners' sugar; serve warm.

BEST FUNNEL CAKE RECIPE 2022 ❤️

Steps:

• Mix salt, baking powder, and half the flour in a bowl. Set aside.
• Cream eggs, sugar, and milk in a large bowl. Add flour mixture and beat until smooth. Continue to add remaining flour, but use only enough to achieve desired consistency.Batter will be thin enough to run through a funnel.
• Heat the oil to 375 degrees F (190 degrees C) in an 8-inch skillet. If using a funnel, cover the bottom of the spout with your finger as you pour the batter in.Put your finger over the bottom opening of the funnel, and fill the funnel with a generous 1/2 cup of the batter.
• Position funnel over the hot oil and slowly move your finger so batter comes out in a steady stream. Make circular and crisscross motions to form a funnel cake.Move the funnel in a spiral motion until all the batter is released, scraping with a rubber spatula if needed.
• Just fry for a minute or so on each side, then you're done. Fry until golden brown. Use tongs and wide spatula to turn the cake over carefully.Fry the second side one minute. Remove to a paper towel to drain. Enjoy with desired toppings like powdered sugar, fruit, whipped cream, chocolate, caramel or all of the above!If you happen to find that you have left over funnel cakes you can store them in an airtight container the fridge for later. For a soft funnel cake you can microwave them. For a crispier cake you can put them in the over or the toaster.To freeze funnel cakes, just let your cakes come to room temp, then wrap and store in the freezer for up to 3 months. It definitely want taste as great as it did fresh but can be made a little crispy and warm if reheated in the microwave. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[580,400],'jojorecipes_com-banner-1','ezslot_6',112,'0','0'])};if(typeof __ez_fad_position!='undefined'){__ez_fad_position('div-gpt-ad-jojorecipes_com-banner-1-0')};

FUNNEL CAKES

Steps:

• 1. Lightly beat the eggs and then whisk in milk and vanilla.
• 2. Sift dry ingredients together.
• 3. Gradually add dry ingredients to milk mixture. Beat until smooth.
• 4. Heat oil in a frying pan to 375 degrees. (Make sure oil is heated enough or batter or will not cook quickly enough to retain shape.)
• 5. Using a standard kitchen funnel with a 1/2" hole, drizzle the batter quickly onto the hot oil, spiraling the batter placement so that you have a circular web of dough. Fry for 45 seconds or until brown. Then flip and fry the underside until evenly brown.
• 6. Remove the cake from the oil and let drain on a paper towel.
• 7. Dust with powdered sugar and then load with the toppings of your choice. Enjoy!

EASY CLASSIC FUNNEL CAKE

Steps:

• Sift the flour, baking powder, baking soda and salt into a large bowl. In a smaller bowl, whisk the egg with the granulated sugar until pale. Whisk the milk into the egg mixture, then gently fold into the flour mixture. It should be a bit thicker than pancake batter but thin enough to pour. Add up to 3 tablespoons milk to loosen the batter, if needed.
• Heat about 2 inches of canola oil in a large high-sided skillet or pot over medium-high heat until a deep-fry thermometer registers 375. Meanwhile, mix the confectioners' sugar and cinnamon in a small bowl. Hold a funnel in one hand with your finger plugging the hole at the bottom. Pour 1 cup batter into the funnel. Hold the funnel over the hot oil and remove your finger from the hole, letting the batter drop in a spiral pattern all over the surface of the oil. It will look like lots of individual pieces at first, but as you continue to add batter, the pieces will fuse together. Cook until the batter floats and the underside is golden brown, about 30 seconds. Flip with tongs and cook until golden brown on the other side, about 30 more seconds. Transfer to a paper-towel-lined plate and repeat to make 5 more funnel cakes. Dust with the cinnamon-sugar and serve with whipped cream and/or fruit sauce, if desired.