Funnel cake
Funnel cake is a popular carnival treat, known for its crispy exterior and soft interior. This easy recipe uses basic ingredients to create delicious golden rings drizzled in powdered sugar.
Cook time 15 min
Prep time 10 min
Ingredients:
2 cups self-raising flour2 tbsp sugar
1.50 cups milk (1% fat)
2 eggs
1 tsp vanilla extract
Funnel cake is a beloved treat often enjoyed at fairs and carnivals. This delightful dessert is crispy on the outside and soft on the inside, making it a perfect sweet indulgence. Made with simple pantry ingredients, funnel cakes are surprisingly easy to whip up at home. In this recipe, we'll guide you through the steps to create these golden, crispy delights.
Instructions:
- In a large mixing bowl, combine the self-raising flour and sugar. Mix well.
- In a separate bowl, whisk the milk, eggs, and vanilla extract together until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring continuously until you have a smooth batter without lumps.
- Pour about 2 inches of oil into a deep frying pan or a heavy-bottomed pot.
- Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of batter into it; if it sizzles and rises to the surface, the oil is ready.
- Pour the batter into a squeeze bottle, piping bag with a small round tip, or a large funnel with a narrow opening.
- Once the oil is hot, carefully pipe or drizzle the batter in a circular, lacy pattern into the oil. Move quickly to create the classic funnel cake shape.
- Fry the funnel cake for about 2-3 minutes on one side, or until golden brown. Carefully flip it using tongs or a slotted spoon, and fry the other side for an additional 2-3 minutes.
- Remove the funnel cake from the oil and let it drain on a plate lined with paper towels to absorb excess oil.
- While still warm, generously dust the funnel cake with powdered sugar or your preferred toppings.
- Serve immediately for the best crispy and warm texture. Enjoy your homemade funnel cake as a delightful treat!
In conclusion, making funnel cakes at home is a fun and rewarding experience. With a few basic ingredients and some frying, you can replicate this classic fairground treat right in your kitchen. Enjoy your homemade funnel cakes with powdered sugar, fruit toppings, or your favorite sweet sauces for an extra special touch. Happy cooking!
Funnel cake FAQ:
Fry each funnel cake for about 2-3 minutes on one side until golden brown. Carefully flip the cake and fry the other side for an additional 2-3 minutes until it achieves the same color.
A deep frying pan or heavy-bottomed pot works best. It should allow for at least 2 inches of oil to accommodate the frying without overflowing.
Yes, you can substitute all-purpose flour combined with 2 teaspoons of baking powder to mimic self-raising flour, resulting in similar texture and rise.
Store leftover funnel cakes in an airtight container at room temperature for up to 2 days. For longer storage, consider freezing them between layers of parchment paper for up to a month.
Aside from powdered sugar, consider toppings like chocolate syrup, caramel sauce, fresh berries, or whipped cream for a delicious twist.
Tips:
- Ensure your oil is hot enough (around 375°F or 190°C) before frying the batter to achieve the perfect crispy texture.
- Use a squeeze bottle or a funnel to pour the batter into the oil for better control and to achieve the traditional funnel cake shape.
- Drain the funnel cakes on paper towels immediately after frying to remove excess oil.
- For added flavor, you can sprinkle cinnamon sugar or drizzle chocolate sauce over the finished funnel cakes.
- If you don't have self-raising flour, you can make a substitute by adding 3 teaspoons of baking powder and 1/2 teaspoon of salt to 2 cups of all-purpose flour.
Nutrition per serving
6 ServingsCalories 250kcal
Protein 10g
Carbohydrates 45g
Fiber 1.50g
Sugar 8g
Fat 3.10g
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