Funnel cakes are not just for the county fair! When I was younger, I remember my mom making us funnel cakes at home. I didn’t realize until I got much older that other families didn’t crank out funnel cakes at home. Really? We were always cooking up creative unusual items at our house. Egg Rolls. Egg Foo Yung. Homemade Corn dogs The list goes on and on. My mom might not have been a trained chef but she sure had a sense of adventure and wasn’t afraid to try anything in the kitchen. That is probably where I get my culinary adventuresome attitude from! Thanks, Mom!
So, when the kids thought they saw funnel cakes for sell at the circus a few weeks ago, I told them that we could make them at home. Their eyes lit up with excitement. Yes, Virginia, there is a Santa Claus.
Here is the recipe and it is super simple.
Funnel Cakes (makes 4)
1/8 teaspoon salt
3/4 teaspoon baking powder
1 1/4 cups all purpose flour (divided)
1 tablespoon and 1 teaspoon sugar
2/3 cup milk
1 1/3 cups vegetable oil for frying (or as needed)
Confectioners sugar as needed
Mix salt, baking powder, and half the flour in a bowl. Set aside.
Mix egg, sugar and milk in a large bowl. Add flour mixture and beat until smooth. Continue to add remaining flour but use only enough to achieve desired consistency. Batter will be thin enough to run through a funner.
Heat oil to 375 degrees in an 8″ skillet.
Put your finer over the bottom opening of the funnel, and fill the funnel with a generous 1/2 cup of batter. Hold the funnel close to the surface of the oil, and release the batter into the oil while making a circular motion. Fry until golden brown. Use tongs and a wide spatula to turn the cake over carefully. Fry the second side one minute. Drain on paper towels, and sprinkle with sifted powdered sugar.