Funnel cakes have been around for a long time, and were a staple food during American carnivals and street fairs. The aroma, and the crunchy and crispy taste are enough to make you nostalgic about funnel cakes.
The origin of this cake can be traced all the way back to the Pennsylvania Dutch, who are a group of immigrants who came to Pennsylvania in the 17th and 18th centuries from Germany.
The recipe we have outlined below is very easy to make and can be used in your home at any time of the year. The batter can also be made quickly. The frying is quick too. Let’s dive right into it!
You will need the following ingredients to get started with the funnel cake recipe.
- Eggs – 3
- Milk – 2 cups
- Flour – use 4 cups of all-purpose flour.
- Sugar – use granulated sugar 1/3 of a cup.
- Salt – you shall need ½ a teaspoon.
- Baking powder – 1 Tablespoon.
- Some vegetable oil for deep frying.
- Finally, you shall need some confectioner’s sugar
Steps of Making the Funnel Cake
Step 1 – Mixing
Start by gathering all of the ingredients – this helps you save time. When everything is together at the same place, you can simply pick what is needed immediately.
Next, use a large bowl for the milk and eggs. Whisk these together, and ensure that they are mixed well so you can incorporate them into the dry ingredients.
In another bowl, mix together the dry ingredients – the flour, the salt, the sugar and the baking powder. Using the whisk, ensure that they are perfectly mixed, and nothing is sticking to the bottom of the bowl.
Gradually, combine both the dry ingredients with the wet ingredients. You must beat this very well until everything mixes into one, and it’s all smooth.
Step 2 – Frying
Start by heating the oil in a skillet. The oil should be around 1 inch deep in the skillet, and heat this to 375 degrees F. Now there are two ways of frying the batter in the oil. Let’s explore both these methods.
The name “funnel cake” is based on the idea of pouring the batter into the hot oil directly using a funnel.
If you choose this method, then you must ensure that you hold the opening part of the funnel closed till you fill it with the batter, then release a little at a time with your finger. Ensure the funnel is held over the oil.
The other option is to use a zip-lock bag. When the oil is ready, snip a small part at the end of the bag with scissors so you can control the amount of butter that flows out of the bag into the oil.
Move the zip-lock bag over the oil in a pattern. Start from the center of the pan and swirl the batter in an outward motion. Fry the batter for around 2-3 minutes, or until it turns brown.
Step 3 – Finishing Touches
The funnel cakes can be made in whichever shape you want, from very small individual portions to large ones that are almost the same size of a plate. Everyone can then pick the pieces using their hands and enjoy.
Once the cakes are brown on both sides, take them out of the oil and using a slotted spoon, try to drain off the excess oil or you can use a paper towel that is lined on the plate.
Transfer them on to a rack and then dust them off using confectioner’s sugar. Serve them immediately, while they are still hot. You can enjoy them with the powdered sugar, or with other toppings you like such as whipped cream, ice cream or hot fudge.
This is the kind of recipe you can have fun making with the whole family, and the best part is that they are not only easy to make, but also pretty delicious.
They can make for some very tasty deserts, if you wish to impress some guests. Have fun and enjoy!