Funnel cake is a dessert that’s been around for decades. It’s the kind of thing you’d have at your county fair, carnival, or any other event where there are games and rides. The best part about funnel cake is that it’s so easy to make at home. In fact, you can have your own homemade funnel cake in just minutes using this simple recipe—and no frying required! So what are you waiting for? Let’s get started!
Ingredients you will need
You will need:
- Flour, salt and baking powder. You can use all-purpose or self-rising flour; I prefer the latter because it has more leavening power and makes for a fluffier funnel cake.
- Eggs (one large egg = 1/4 cup). For this recipe, I use two eggs because we’re making two funnel cakes at once. If you want to make just one funnel cake then use three tablespoons of water instead of one whole egg (that’s equal parts).
- Sugar: regular granulated sugar works best but you can also use brown sugar if that’s what your heart desires! Brown sugar will give off more moisture than white so keep an eye out for clumps forming when mixing everything together later on in this recipe; just keep stirring until everything looks smooth again before proceeding with frying up your batter into deliciousness!
How to make funnel cake at home
Now that you’ve got the basics down, let’s move on to the fun part: making funnel cake!
First, preheat your deep fryer or large pot of oil to 375 degrees Fahrenheit. While it’s heating up, mix together all of your dry ingredients in a large bowl. In another bowl (or right next to your flour mixture), whisk together all wet ingredients until smooth and well combined; this should be about 2 cups of milk (cow’s milk is best), 3 eggs and 1/2 cup melted butter or shortening. Add this wet mixture into your dry one and stir until just combined–don’t overmix! The batter should be mostly smooth with some lumps here and there; if it seems too thick add more milk as needed until it reaches consistency similar to pancake batter when stirred vigorously enough but not so much as to create bubbles inside each individual scoopful of dough later on down below during cooking time itself since those could cause burning when exposed directly underneath hot oil like ours will become once poured into pan for frying purposes…
Now that you know how to make funnels, you can enjoy them anytime you want.
Now that you know how to make funnels, you can enjoy them anytime you want.
If you have a deep fryer, this is the easiest way to make funnel cakes at home. Simply follow the instructions above and watch your funnel cake come alive before your eyes! If not, here are some other options:
Frying pan: You can use any kind of large frying pan with high sides (9 inches or larger). You’ll need a little more oil than what’s called for in the recipe above because there won’t be much room between each pancake as it fries up so fast! If using this method, be sure not too overcrowd them in order to avoid burning them or having them stick together while cooking–this will make flipping difficult later on down the line! Make sure there isn’t any excess oil left behind after draining either because otherwise they may taste greasy when served hot out of their container onto plates lined with paper towels before being sprinkled liberally with powdered sugar.* *Note: This last step might not apply if making a batch ahead of time (see below).
Conclusion
In the end, you should have an amazing funnel cake that tastes just as good as it looks. It’s easy to make and even easier to eat!
