Funnel cakes are a State Fair staple, especially in the Northeast. When we lived in Pennsylvania, a friend of mine gave me this recipe. It is fun and easy, and the perfect treat anytime of year.
Originally the batter was poured into a small funnel over hot oil, moving in circles and then crisscross. I like to use a plastic condiment squeeze bottle you can purchase at the grocery store in the kitchen gadget section. I cut the spout with scissors about halfway down.
Whisk together the eggs and milk.
Whisk in the flour, baking powder and salt. Mix well but batter will be a little lumpy.
Pour into condiment bottle. (This is when I should use a funnel!)
Heat about 2 inches of cooking oil in a fryer or heavy sauce pan. The oil should be hot but not smoking.
To test the oil for readiness, put the end of a wooden spoon into the oil and see if bubbles form.
Squeeze batter into the oil first in a circular motion and then crisscross over the top.
Drain on paper towels.
Funnel Cakes
Equipment
- 1 plastic condiment container with squirt top **near kitchen equipment in grocery store
Ingredients
- 2 large eggs
- 1½ cups milk
- 2 cups flour
- 1½ tsp baking powder
- ½ tsp salt
- powdered sugar
- cooking oil
Instructions
- Whisk eggs and milk together. Add in flour, baking powder and milk. Whisk until well-mixed but a little lumpy.
- Pour batter into condiment bottle. Cut the spout about halfway down. Screw on lid.
- Pour 1½-2 inches of cooking oil into a deep fryer or heavy saucepan with at least 4 inch sides.
- Heat until very hot but not smoking. Watch carefully. **You can tell the oil is hot enough by putting the end of a wooden spoon into the oil and see if bubbles form.
- Hold the condiment bottle upside down a few inches over hot oil. Start in a circular motion and then crisscross over the top. Form a cake about the size of a donut….or as big as you want!
- Use tongs to turn cooking until golden brown on each side. Adjust temperature as needed. Drain funnel cakes on paper towels and sprinkle or dredge with powdered sugar.
- Best served fresh!