Proceed for the yummiest funnel cake recipe! 🙂
What’s not to love about the summertime? Outdoor barbecues with loved ones, picnics, camping, berry picking – the list of simple pleasures to enjoy during this season goes on and on. Living in Canada, there is an added appreciation for summer, because they tend to be so short here!
One food item that instantly reminds me of that oh-so-sweet summer-lovin’ feeling is a funnel cake. Yup, let’s say this together: Yummmmmmmmmmmmm.
Some serious food nostalgia…
My funnel cake memories involve fun-filled trips to the fair with family and friends, where we would indulge in the food, scream on the rides, and enjoy every last summer moment before the new school year began. Sweet memories, indeed!
The best memories are the ones I can vividly remember with my senses; and the smell and taste of funnel cake takes me back to that wonderful place in time, where things felt a little bit simpler and sweeter.
Now that I’ve shared with you my feelings for this sweet and simple treat let’s get into why you’re here – the recipe! I’ve always wanted to learn how to make my very own funnel cake, but I also always felt a bit intimidated by the whole funnel part, not going to lie. After a bit of trial and error though, I ended up with this funnel cake recipe.
Not only does this funnel cake taste delicious, but it also couldn’t be easier to make! So, cast any funnel fears aside, and give this a try. You’ll be eating this favourite carnival treat in no time!
So, what about the funnel?
Once you’ve gone ahead and sifted your dry ingredients together; beat the egg and milk together, and then beat the wet and dry until smooth, you’ve made it to the FUN-nel part (see what I did there? ha!)
I’ve always used an actual funnel for this recipe. You can purchase one of these little guys anywhere, and they’re affordable. But, not to worry. If you don’t have a funnel around, you could place the batter into a Ziploc bag and snip one edge off, to act similarly to how a funnel would. Full disclosure, I have not used the Ziploc bag method yet, but I am confident it will give you the same result.
But yes, a funnel is your best (and perhaps easiest choice) here. The use of a funnel is what makes this sweet treat so unique and fun to make. The trick is to spray your funnel with cooking oil prior to filling it with batter. This keeps the batter from sticking!
Once your oil is heated, you cover the funnel hole with one finger, then use a spoon to fill your funnel with approximately one-third of the amount of batter. You then take your batter-filled funnel and move it above your skillet. Remove your finger to release the batter and drop the batter into your skillet in a spiral-like pattern. It almost feels like you’re painting a picture. Get your artist on, people!
You only cook the funnel cake for a few minutes on each side, until it is golden; making one funnel cake at a time.
By the way, this particular recipe makes 3 (12-inch funnel cakes), using a 12-inch skillet.
Well, I’m happy you asked! To take this up a notch, you finish it off with a pretty sprinkling of powdered sugar, a couple of scoops of vanilla ice cream, and some freshly sliced strawberries. Yummy in my tummy!
Of course, you can switch up the strawberries for a fruit of your choice; and the vanilla ice cream for ice cream of your choice. You could also choose only to use fruit, or only use ice cream, or leave it at the powdered sugar stage. The possibilities are endless, the choice is all yours, and you’ll never be disappointed with the choice you choose.
This funnel cake recipe is so easy to make, and perfect for: 1) when you need a sweet treat, 2) it’s very last-minute, and 3) you’re looking to treat a crowd. You’ll more than likely always have all the ingredients needed for this, so it’s super convenient and takes no time at all to prepare.
And, I know I’ve mentioned this already, but it really is delicious. I mean, how could fried dough NOT be delicious, ever? Right…? ?
Check out the funnel cake recipe below:
This recipe makes 3 (12-inch funnel cakes), using a 12-inch skillet.
- 1 1/4 cup milk
- 1 1/2 cup flour
- 1 egg
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- Safflower oil, for frying (or an oil of your choice)
- powdered sugar, for topping
- strawberries, rinsed, dried, hulled, sliced, for topping (optional) (or a fruit of your choice)
- Vanilla ice cream, for topping (optional) (or an ice cream of your choice)
In a medium size bowl, sift together dry ingredients.
In a separate bowl (or in a stand mixer), beat egg and milk together.
Slowly add dry ingredients to egg and milk mixture and beat until smooth.
Pour oil into a deep skillet until it is 1 inch deep and heat oil over medium-high heat.
Once your oil is heated, spray a bit of cooking oil into your funnel to prevent your batter from sticking. Cover the funnel hole with one finger, then use a ladle to fill your funnel with approximately one-third of the amount of batter.
Take your funnel and move it above your skillet and remove your finger to release the batter and drop the batter into your skillet in a spiral-like pattern.
Cook the funnel cake for a few minutes on each side, until it is golden. You will make one funnel cake at a time.
Once cooked, remove funnel cake from the oil and place on a paper towel to absorb any excess oil.
Sprinkle funnel cake with some powdered sugar. Optional: top with a couple scoops of ice cream and some strawberries. Serve Warm.
If you don’t have a funnel, you could place the batter into a Ziploc bag and snip one edge off, to act similarly to how a funnel would.
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