HOMEMADE FUNNEL CAKES
4 funnel cakes
2 hours 10 minutes
A favorite at carnivals and fairs, these crispy and delicious homemade funnel cakes are made with a simple batter that’s deep fried and garnished with fruit.
‣ 4 cup canola oil, or just enough for roughly 2 inches depth in pan ‣ 2 1/3 cup all-purpose flour ‣ 1/2 cup granulated sugar ‣ 1 teaspoon baking powder ‣ 1/2 teaspoon ground cinnamon ‣ 1/2 teaspoon salt ‣ 1 cup milk ‣ 2 eggs, room temperature ‣ powdered sugar and fruit, for topping (optional)
Fill a large, wide skillet with canola oil (however much you need for the oil to be two inches deep), then warm to about 375 degrees F.
HEAT THE OIL
In a medium bowl, mix together the flour, sugar, baking powder, cinnamon, and salt.
MIX DRY INGREDIENTS
Add the milk and eggs to the bowl, then thoroughly mix until a thick (but still pourable) batter forms.
FINISH THE BATTER
Pour the funnel cake batter in a container of your choice for creating the lines of the funnel cakes.
POUR BATTER INTO A BOTTLE OR BAG
Position the container with batter over hot oil and squeeze it, drizzling the batter in a circular motion, spiraling the dough as it builds in the pan.
SQUEEZE BATTER ONTO HOT OIL
When funnel cake is the desired size, use a pair of tongs to gently lift it from oil and place it on a prepared paper-towel-lined plate.
COOK UNTIL GOLDEN