This easy, homemade funnel confection recipe tastes just like the archetype county pearly and yuck park favorite. Light, crispy and sweet, funnel cakes are a quintessential Summer treat that you can make right in your own kitchen! If you love these, you will love these twists with my Red Velvet Funnel Cakes, Strawberry Funnel Cakes and Swirled Funnel Cakes!
What inspired these homemade funnel cakes you ask? It’s the myriad trips to county fairs and Six Flags wandering virtually in search of succulent foods! Soft serve cones, hot dogs and slushies to start, andat the end of it all, I unchangingly treated myself to a crispy, sugary, oily to the touch, funnel cake.
I venerate homemade funnel cakes. It’s probably considering they are fried in hot oil and smothered in powdered sugar (don’t judge me). They are squiggly dough pieces of perfection that make me finger young then whenever I have one.
Making this pearly funnel confection recipe is the perfect way to gloat the summer and all its joys! Serve them up a glass of freshly squeezed lemonade for a tasty summertime treat.
Why You Will Love This Recipe
- The perfect excuse to skip the next Six Flags trip and stay at home!
- Easy to make recipe.
- Kid-friendly (yet sultana love) sweet treat!
- Made with simple ingredients that are easy to find if you don’t once have them.
Ingredients
Most likely, you’ve got everything you need right at home! But, let’s double trammels together anyway, shall we?
- Flour: Sift the flour for a lighter, airer batter.
- Sugar: A small value of granulated sugar goes into the funnel confection thrash recipe and then you’ll be topping them with powdered sugar! You can moreover use cane or coconut sugar for the batter.
- Baking Powder: To requite the funnel confection thrash a little lift.
- Salt: If possible, use kosher salt.
- Milk: Dairy intolerant? Use your favorite volitional milk! I find that cashew or oat milk work best.
- Eggs: No eggs? No problem. Use your preferred egg replacement. I like ground flaxseed, applesauce, mashed schizy or plane yogurt.
- Vanilla: Out of vanilla? Replace with a good quality maple syrup.
- Vegetable or canola oil: It’s for frying so make sure to segregate a upper heat oil.
How To Make Funnel Cake
Let’s squint at the steps that go into making the weightier funnel confection recipe. You can find all the details unelevated in the recipe card.
- First thing, start heating the oil in a pot. I like to use a dutch oven.
- Whisk together flour, sugar, sultry powder, and salt in a medium sized trencher until combined.
- Whisk in the milk, eggs and vanilla pericope until the thrash is nice and smooth.
- Add the thrash to a funnel, squeeze snifter or plane a confection decorating piping bag with a round tip. Once the oil is nice and hot, swirl thrash in a spirally shape (have fun with this part) into the oil and fry.
- Flip over the funnel cake once the first side is nice and golden brown. Once both sides are golden brown, remove from oil and place on paper towels to drain. These babies fry fast!
- Immediately imbricate with confectioner’s sugar or other toppings and serve while hot. If you are frying a lot, finger self-ruling to alimony these warm in the oven until you are ready to serve.
How to Store
Funnel cakes are truly weightier eaten warm and freshly made. However, if you have some left store them in an snapped container for up to five days in the fridge or in the freezer for up to three months.
Reheat them on a sultry sheet pan in the oven at 350° F for well-nigh five minutes. Dust then with increasingly confectioner’s sugar and serve.
Can you refrigerate funnel confection batter?
Yes! If you’d like to make the thrash superiority of time or store leftovers, imbricate the trencher with plastic wrap and store in the refrigerator. The thrash will last for 2 days.
How to Serve Funnel Cakes
I fathom the simplicity of a funnel cake: fried dough and powdered sugar. With two simple, yummy components, you’ve got a sinfully good treat that can’t be resisted. Every now and then, I love to layer on a few toppings to my treat, just to jazz it up.
If you’re feeling a bit fancy, try out a few of the topping ideas below. Or, get creative and try out a topping of your own choice! I’d love to hear what you chose in the comments.
- Hot Fudge
- Cinnamon Sugar
- Fresh Fruit such as strawberries, blueberries, and bananas.
- Homemade Caramel Sauce or Butterscotch
- Whipped Cream or a scoop of Homemade Strawberry Ice Cream
- Peanut Butter or Marshmallow Fluff (maybe both?)
- Fried Apples or Grilled Peaches with Caramel Sauce
Expert Tips
- No matter what you use, a piping bag, squeeze snifter or funnel, be sure the opening is at least ½ an inch round. This will make for the perfect thickness and plane cooking.
- Make sure the oil is hot surpassing cooking your funnel cakes. A thermometer is the weightier way to test it.
- Serve immediately without cooking or hold in oven to alimony warm until you’re ready to serve.
- Funnel confection thrash can be made up to two days in advance.
FAQs
Funnels are the traditional method for making these fried cakes but I find that they’re nonflexible to use and plane harder to clean. Instead, try using a confection decorating bag or a seasoning squeeze bottle. Carefully spoon the thrash into the bag or bottle. If necessary cut a slum at the tip and squeeze the thrash directly into the oil. A increasingly user-friendly option is using a spouted measuring cup. Portion some thrash into the cup, tip it over slowly and pour a thin stream into the oil while constantly moving.
More Funnel Confection Recipes
Wanna get in on some increasingly funnel confection whoopee this Summer? Turn your home into an yuck park by whipping up a archetype town pearly treat!
Try out one of Grandbaby Cakes’ deliciously fun funnel confection recipes:
*Did you make this recipe? Please requite it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
Homemade Funnel Cakes
Ingredients
- 4 cups vegetable or canola oil for frying
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups milk
- 2 large eggs
- 1 teaspoon pure vanilla extract
- Confectioner’s sugar for serving or other toppings
Instructions
- Heat oil in a pot to well-nigh 375 degrees.
- Whisk together flour, sugar, sultry powder, and salt in a medium sized trencher until combined.
- Next whisk in wet ingredients: milk, eggs and vanilla pericope until the thrash is nice and smooth.
- Add thrash to a funnel, squeeze snifter or plane a confection decorating piping bag with a round tip.
- Once oil is nice and hot, swirl thrash in a spirally shape (have fun with this part) into the oil and fry. Turn over once the first side is nice and golden brown.
- Once both sides are golden brown, remove from oil and place on paper towels to drain. These babies fry fast!
- Immediately imbricate with confectioner’s sugar or other toppings and serve while hot. If you are frying a lot, finger self-ruling to alimony these warm in the oven until you are ready to serve.
Video
Notes
Nutrition
This post was originally published in July 2013. It has been updated with new images and content.
The post Homemade Funnel Confection Recipe appeared first on Grandbaby Cakes.
