Funnel Cakes V

Funnel Cakes V

10
JMCWL 0

"The addition of lemon extract and brown sugar make this funnel cake recipe a stand-out."

Ingredients 40 m {{adjustedServings}} servings 403 cals

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 403 kcal
  • 20%
  • Fat:
  • 17.2 g
  • 26%
  • Carbs:
  • 55g
  • 18%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 223 mg
  • 9%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. In a heavy frying pan, heat the oil to 375 degrees F (190 degrees C). In a medium bowl, sift together the flour, brown sugar, baking powder and salt. Set aside.
  2. Whisk together the eggs, milk and lemon extract. Fold in the flour mixture, stirring until well blended. In a separate bowl, sift together the confectioner's sugar and cinnamon. Set aside.
  3. Blocking the spout with your finger, fill the funnel with 3/4 cup of the batter. Place your hand over the hot oil and carefully remove your finger. Scribble and criss-cross the batter into the oil, then fry until golden on both sides. Using a slotted spatula, lift the funnel cake out of the oil and drain on paper towels. Repeat this procedure with the remaining batter, and sprinkle with the cinnamon sugar mixture while still warm.
Tips & Tricks
Minute Chocolate Mug Cake

See how to make delicious chocolate cake in the microwave.

How to Make Fondant

Give your cakes a sleek, professional look with fondant.

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 10

  1. 14 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
SPACESPUD
1/2/2004

Very delicious! Don't be afraid of the lemon extract, it just adds a delicate touch of flavor to the cakes. I had more batter left over in the fridge and they fried up perfectly the next day. I did not need quite as much oil as the recipe called for.

Kimberly Harvey
5/4/2009

Well, I've been searching for a perfect funnel cake recipe, and took me a while to get around to trying this one because it only had 4 stars, but this is the BEST funnel cake I've ever made! I used a clean, empty, pancake syrup bottle to squeeze out the funnel cakes easily into the oil. Saw them use that at Knott's Berry Farm actually. Topped with powdered sugar, strawberries (mixed with white sugar), and whipped cream. AMAZING! I'll never be able to spend money on them at theme parks and fairs again!

MARTIEMCG
10/24/2003

We love this at my house. Kinda messy, but worth it. My kids enjoyed seeing what shapes they could make drizzling the batter, but of course I stayed right there (hot oil!) A fun, old fashioned, economical treat. Think I'll make some spider web shaped ones for Halloween! It's easy if you use a squirt bottle for drizzling the batter. It makes thinner strands that way.