Funnel cakes are a sought-after treat this time of year, usually found at county and state fairs and other festivals. Since many of those events have been canceled this year because of the coronavirus, you probably haven’t been able to indulge your craving for the sweet treat.
However, you can make your own. The ingredients are ones you most likely have in your pantry. Plus, they’re fast and easy to make, which is always a plus when trying a new recipe.
When you make these Funnel Cakes, I recommend you don’t use self-rising flour; instead use regular, all-purpose flour and add your own baking powder and salt for best results.
Besides being a tasty snack, these Funnel Cakes are great to serve for a weekend breakfast, instead of doughnuts. They’re crispy, light and dusted with a little powdered sugar, which will satisfy your sweet tooth.
If you really want to recreate the festival or carnival experience, you might add a bag of commercial cotton candy on the side to add a little color and fun!
Oil for deep frying
1 egg, beaten
3/4 cup milk
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Powdered sugar for dusting
Pour oil into a large, heavy skillet to depth of 1-inch and heat to 360 degrees over medium-high heat.
In a small bowl, combine egg and milk. Add flour, baking powder and salt and beat until smooth.
Take a kitchen funnel and while holding your finger under the opening, pour 1/4 cup batter into the funnel. Starting in the center of skillet, allow batter to run through funnel into oil and circle around to form a spiral shape.
Fry about 1 minute on each side or until golden brown. Drain on paper towels.
Sprinkle lightly with powdered sugar or even serve with syrup if used for breakfast. Makes 6 funnel cakes
Note: If batter thickens upon standing, stir in 1 to 2 tablespoons of milk to thin it out so batter will flow freely through the funnel. Also, be sure the funnel opening is no smaller than 1/2-inch at the bottom or you’ll have difficulty getting the batter to make a spiral.
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