“Now you don't have to wait for the Fair to come to town to enjoy this famous sweet treat! Who knew it was so easy to make at home!”
READY IN:
21mins
SERVES:
2
YIELD:
2 funnel cakes
UNITS:
US

Ingredients Nutrition

Directions

  1. You will also need a small kitchen funnel with about a 1/2" hole at the bottom, and a deep-fry thermometer. (If you don't have a funnel, you can pipe the batter from a plastic baggie, or pour it directly from a spouted measuring cup.).
  2. Preheat oil in an 8-inch round skillet to 360° - 370°F over medium/medium-high heat. (I used a non-stick skillet.) Use a deep-fry thermometer for accuracy.
  3. While the oil heats, whisk together the flour, baking powder, and salt in a small bowl. Set aside.
  4. In a medium mixing bowl and using a mixer, beat together the egg and milk on low speed for about 10 seconds, just to blend well. Beat in the flour mixture until smooth. (The batter should be able to pass through the funnel hole at the bottom, if it's too thick, add a dab more milk. If too thin, add a bit more flour. I did not need to add either.).
  5. When oil is ready, put your finger over the funnel hole and spoon about 2/3 cup batter into the funnel. (My funnel was small so I filled it to the top, worked out perfect.) Holding the end of the funnel close to the oil, remove finger from the opening and release batter into the oil in a circular motion. Fry until bottom side is light golden, then using a wide spatula and tongs, carefully flip it over and fry second side for 1 minute. Remove to a paper towel lined wire rack to drain. Repeat process for the other funnel cake.
  6. Transfer cakes to 2 serving plates and dust with a humongous amount of sifted confectioners sugar! Then pull it apart with your fingers and enjoy!

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