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Recipe: Funnel Cakes edit

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Photo: Flickr user Harris Graber

Created by: Anonymous

Edited by: Barnaby Dorfman, varsha vipins, Helen Pitlick, Sarah Donnell, mrsound, Desiree Lowe, Alisa Escanlar

Other Names: Funnelcake

Yield: about 12 (5 inch) cakes.

edit Ingredients

2 ½

cups self-rising flour

¼

cup sugar

1 ⅓

cups milk

2

eggs, slightly beaten

Vegetable oil

Sifted powdered sugar optional

edit Preparation

Step 1

Combine first 4 ingredients in a bowl, beating until smooth. Heat 1/4 inch oil to 375 degrees in a skillet. Cover bottom opening of a funnel with finger. (Funnel with a 3/8 inch opening works best.) Pour 1/4 cup batter into funnel. Hold funnel over skillet. Remove finger from funnel end to release batter into hot oil; remove funnel in a slow, circular motion to form a spiral.

Step 2

Fry each funnel cake one minute or until edges are golden brown.

Step 3

Turn and fry until golden. Drain on paper towels. Repeat with remaining batter.

Step 4

Sprinkle with powdered sugar, if desired. Serve warm.

edit Tools

edit About Funnel Cakes

You can also add a dash of cinnamon or drizzle them with your favorite syrup.

Comments

  • 10 months, 2 weeks ago
    Matthew Amacker

    I just did this recipe and it worked.

    Things to note:
    The oil need to be a little higher than 375, it gets a bit cooled when you put in the batter - if it gets too cool the cake stays too dense.
    I didn't have a funnel so I used a gallon zip lock and cut off the corner. This works well but its more difficult to make the batter into thin little strips.
    I didn't have a nice form so I placed a pie tin in my iron skillet - this worked well - though I wished it were a little deeper.

    It sure is tasty!

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Wikipedia

Funnel cake or funnelcake is a regional specialty food originally associated with the Pennsylvania Dutch region of the United States, popular around the U.S. at ballparks, carnivals, fairs, festivals and seaside resorts. Funnel cakes are made by pouring batter through a funnel into hot oil in a circular pattern and deep frying it until golden-brown. When made at concession stands, a specially-made pitcher with an integral funnel-like spout is used instead of a separate funnel. Funnel cakes are often served with powdered sugar, jam, or other toppings. Funnel cakes somewhat resemble the foods known as fried dough or “elephant ears”, but those dough products are made with a risen yeast dough, whereas funnel cakes are made with an unleavened batter. In ''I'm Just Here for More Food'' Alton Brown of ''Good Eats'' states that funnel cakes are best made with choux pastry, which, when baked, is leavened only by the steam from its high water content. In Austria, the equivalent to funnel cake is called ''Strauben'' and is made and served, with regional varieties, the same way as among the Pennsylvania Dutch. In Slovene traditional cuisine, they are called ''flancati'' (pron. FLAN-tsa-tee). The Finnish analog of funnel cakes, ''tippaleipä'', is traditionally served at May Day (Vappu) celebrations.

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