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Funnel Cakes I

Funnel Cakes I

Sassy Squirrel

A puffed fried cake. It can be sprinkled with confectioners' sugar or cinnamon sugar.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 437 kcal
  • 22%
  • Fat:
  • 38.3 g
  • 59%
  • Carbs:
  • 20g
  • 6%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 259 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Sift together the flour, baking powder, and salt.
  2. In a large mixing bowl, stir together the eggs and the milk. Add flour mixture to the egg mixture, and beat with a mixer until smooth. The consistancy should be thin enough to run through a small kitchen funnel. Test it, and if it is too thick beat in a little more milk; if too thin, beat in a bit more flour.
  3. In an eight inch skillet, heat the oil to 360 degrees F (182 degrees C).
  4. Put your finger over the bottom opening of the funnel, and fill the funnel with a generous 1/2 cup of the batter. Hold the funnel close to the surface of the oil, and release the batter into the oil while making a circular motion. Fry until golden brown. Use tongs and wide spatula to turn the cake over carefully. Fry the second side one minute. Drain on paper towels, and sprinkle with sifted confectioners' sugar.
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Reviews

LatinaCook
280
8/10/2006

OMG! I only made half of the batch. I added about 1 teaspoon vanilla and about 1/4 cup sugar to the batter. I don't have a kitchen funnel so I used a ziploc bag with a corner cut off. These were awesome, really simple to make, quick to fry...delicious...what else? They are just great. I used two spatulas to flip them over. Whatever you use to flip them make sure you grab them in the middle because the corners will be crispier and break off easily.

kellymcva
179
1/2/2007

A very good recipe. I have seen that some have used ziploc bags but we used an old mustard bottle and it worked perfectly! plus it is a good container to refrigerate any leftover you may have.

RBARTON70
101
1/16/2006

I don't think it was the recipie, but I'm not sure what happened...I halved this recipe, used a deep fryer and candy thermometer to make sure the oil was at 360. When I poured the batter in the hot oil, it expanded and oil poured over the top of the deep fryer. I unplugged the fryer and the funnel cake continued to cook....looked right in the end but we couldn't eat it - it tasted like it was saturated with oil (probably because the temp dropped). Anyone have any ideas on what I may have done wrong?