Prep 6 mins
Cook 2 mins
Served warm and sprinkled with powdered sugar, these have the best flavor! Adapted from Southern Living magazine.
- 3⁄4 cup sifted powdered sugar
- 1 teaspoon ground cinnamon
- 2⁄3 cup pecan pieces (or try walnut)
- 2 1⁄2 cups self-rising flour
- 1⁄4 cup sugar
- 1 2⁄3 cups milk
- 2 eggs
- 1 teaspoon vanilla extract (or almond)
- vegetable oil (for frying)
- Combine powdered sugar and cinnamon; set aside.
- Using a food processor, place knife blade in bowl. Add nuts; process until finely chopped. Add flour and next 4 ingredients; cover with lid, and process 30 seconds, or until mixture is smooth.
- Pour oil to depth of 1/2 inch in a large skillet. Heat to 375*F. over medium-high heat. Cover the bottom of opening of funnel with your finger.(A funnel with a 3/8" opening works best.)Pour 1/4 cup batter into funnel; hold funnel over skillet. Remove your finger from funnel end to release batter into hot oil, moving funnel in a slow circle so batter forms a spiral.
- Fry each funnel cake 1 minute or until the edges are golden brown; turn and fry until golden. Drain on paper towels. Repeat with remaining batter. Sprinkle powdered sugar mixture over warm funnel cakes using a sieve or shaker. Serve immediately. Enjoy!
DELICIOUS! I have never made funnel cakes before, and actually never had eaten one until a couple months ago. I think my funnel was a little too small to get the batter out easily, but the cakes sure tasted lovely. Wonderfully crisp and the cinnamon sugar topping gives a scrumptious aroma to the cakes. But don't forget to add the sugar to the batter, as I did! After eating some of the first one, I realized my mistake--lucky it was easily fixed!