Summer is not complete unless you have had funnel cakes at least once. Funnel cakes may seem like it’s a treat only to be enjoyed at fairs/carnivals, theme parks or board walks at the beach. But they are actually so easy to make that you can enjoy these fluffy, sugar dusted fried cakes anytime you please.
Though these classic desserts are called cakes, they are actually a deep fried cake batter. The batter is very similar to a doughnut batter.
You can use many different toppings to serve Funnel cakes with. Whipped cream, fruit, fruit sauce, chocolate sauce, ice cream
RECIPE NOTES
Usually funnels cakes are very large, I decided to make mini ones for the kids. You can get 7-8 mini funnel cakes from this recipe. You could also make them smaller.
- 1 cup all-purpose flour
- 1 tsp. baking soda
- ¼ tsp. salt
- ¼ cup sugar
- 1 egg
- ¾ cup milk
- 1 tsp. vanilla
- powder sugar for dusting
- neutral oil for frying
- In medium bowl mix all dry ingredients well with a hand whisk.
- Add egg, milk, vanilla. Mix well until combined. Batter should not be to thin or thick.
- Line a cooling rack with paper towels or just use a plate. The excess oil will drain on this.
- Add oil to a medium frying pan or pot. You don't need to fill pot with a lot of oil. You can do 2-3 inches of oil. Shallow frying will work great too.
- Heat oil to medium heat.
- I used about ¼ cup batter for each cake. You can use a funnel or a zip lock bag to swirl/spiral motion to make the shape of a funnel cake. It does not have to be perfect.
- I used a funnel, covered the spout with 1 finger as I poured the batter in the funnel.
- Fry til golden brown on one side 1-2 minutes on each side.
- Remove with slotted spoon and place on paper towels.
- Repeat with remaining batter.
- Dust with powdered sugar. You can also add whipped cream, fruit, chocolate drizzle or ice cream.
- Funnel cakes are yummy served hot
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