Community Pick
Momma's Fair Funnel Cake
photo by Ashley Cuoco
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
directions
- Beat eggs and sugar together and then add the milk slowly--beat. Add the dry ingredients and beat until smooth and creamy.
- Pour batter into a funnel and at the same time, use your finger to plug the hole. In a large cast iron pot, add 2 inches of oil to the bottom.
- When the oil becomes hot, move your hand over the pot and slowly release your finger so the batter can start cooking.
- Move the funnel around to make designs.
- Brown on both sides--then immediately remove and drain extremely well.
- Top with brown sugar, or honey, or cinnamon sugar, or powdered sugar as a topping.
- BE CAREFUL AND DO NOT GET BURNED!
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Reviews
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Now this was just FUN!! Fantastic recipe...tasted like I was at the fair. Kids went NUTS over them and were begging for more! Very easy to make. Next time I think I will go all the way and make lemon shake ups too!! Only problem I had was my funnel opening was too small for the batter...but we compromised and used something else. They still turned out great!! (I will be buying a bigger funnel though!!) Thanks for the great recipe :)
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It taste just like the Fair! For everyone saying it’s tasteless, a funnel cake anywhere is just fried dough! Like a yeast donut. It’s the toppings and glazed that turn the plain fried dough into Magic. It’s not a literal cake. It’s the toppings with that delicious fried dough that bring it all together. If you want it to tast like cake, bake a cake. It’s fried dough.
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I must admit, I wasn't impressed. I got nostalgic the other night, and decided that I wanted to make funnel cakes like the ones that I used to get at the fair as a kid. I looked up this recipe. The batter was way too thick, and wouldn't pass through my funnel, so I had to pour it from a cup, as thinly as possible. It did not work very well, so I tried thinning the batter with a little extra milk. That just seemed to make it thicker. The 'cakes' turned out very thick and doughy. I think I will try again with a different recipe, because this one was very problematic. Sorry!
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Tweaks
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Use unprocessed peanut oil for frying if your worried about cardiovascular inflammation. Using generic processed oils for frying bumps up the omega 6 imbalance, causing typical fried food health problems. I added 2 tablespoons of REAL vanilla bean and 2 tsp cinnamon. The butter i use is the irish grass fed butter, or the mexican yellow butter; never use maragrine, its a trans fat.
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Delicious. <br/><br/>3 eggs seemed a little high, so I subbed 2 egg whites for one egg yolk; fried in canola oil. Health food!! Guessed on temp by dropping little bits of batter in until they cooked in a reasonable time. <br/><br/>Tried with powdered sugar on one and cinnamon and sugar on the other. Really, really good either way. Next time I'm going to add a little vanilla to the batter, and maybe a little cinnamon if I'm going the CandS route, see what happens.<br/><br/>I had a condiment bottle laying around - a messy pour, but it worked just fine.
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The recipe was easy to follow, batter was smooth, the funnel cake had a nice soft crunch when you bite into it and then a bit soft in the middle. The only complaint I have is that the funnel needed more tast. Maybe if I added brown sugar instead of white sugar and vanilla extract it would then give the funnel cake more tast.
RECIPE SUBMITTED BY
Duckie067
Hampton