Recipe by Bev
I found this recipe in my mom's recipe box. She loved fixing funnel cakes for her grandsons when we would come to visit. Remembering my mom serving funnel cakes to my boys is a very fond memory.
Top Review by MathMom.calif
I also used whole wheat pastry flour to make these, and that worked fine. I did need to add nearly 2 cups of milk to get the dough to flow easily through my funnel. I don't do much frying, and I've only had funnel cakes a handful of times, so I wasn't sure how much oil to use (or how deep I needed to make it). Also, I wasn't sure if I should hold the funnel in the same spot and just let the batter keep dripping into the same spot, or move it around. I moved it around. My littlest really loved these. The older two said they were pretty good, but not quite the same as they've had at amusement parks. I'm sure it's because I didn't do something right. They were very crispy on the edges, and the got quite dark on the bottom before the top was cooked, so I flipped them over, and I'm certain that is not supposed to be required. I did like them for a change, but personally I'm more of a pancake or waffle person. Perhaps if I made them right???
- 2 eggs, well beaten
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 2 cups flour
- 1⁄8 teaspoon salt
- 1 cup milk (or more as needed for desired consistency)
- vegetable shortening (or vegetable oil)
- powdered sugar, for dusting
Directions See How It's Made
- Combine dry ingredients; set aside.
- Beat eggs with milk, gradually beat in dry ingredients until well combined.
- Heat shortening (or oil) to 375 degrees.
- Holding finger over hole in funnel, fill funnel with batter.
- Drop batter from funnel into hot oil and cook until lightly golden brown, turn and cook reverse side until golden.
- Move to platter w/paper towel, dust with powdered sugar.