Funnel Cake Food

EASY CLASSIC FUNNEL CAKE

Steps:

• Sift the flour, baking powder, baking soda and salt into a large bowl. In a smaller bowl, whisk the egg with the granulated sugar until pale. Whisk the milk into the egg mixture, then gently fold into the flour mixture. It should be a bit thicker than pancake batter but thin enough to pour. Add up to 3 tablespoons milk to loosen the batter, if needed.
• Heat about 2 inches of canola oil in a large high-sided skillet or pot over medium-high heat until a deep-fry thermometer registers 375. Meanwhile, mix the confectioners' sugar and cinnamon in a small bowl. Hold a funnel in one hand with your finger plugging the hole at the bottom. Pour 1 cup batter into the funnel. Hold the funnel over the hot oil and remove your finger from the hole, letting the batter drop in a spiral pattern all over the surface of the oil. It will look like lots of individual pieces at first, but as you continue to add batter, the pieces will fuse together. Cook until the batter floats and the underside is golden brown, about 30 seconds. Flip with tongs and cook until golden brown on the other side, about 30 more seconds. Transfer to a paper-towel-lined plate and repeat to make 5 more funnel cakes. Dust with the cinnamon-sugar and serve with whipped cream and/or fruit sauce, if desired.

FUNNEL CAKES

Steps:

• In a bowl, sift together the flour, baking powder and salt. Stir in the brown sugar. In a separate bowl, whisk the eggs. Add the milk and vanilla extract and whisk again. Whisk in the dry ingredients until smooth.
• In a deep wide pan, heat frying oil top 375 degrees F. Hold your finger over the bottom of the funnel or use a funnel cake dropper and fill it with the batter. Hold the funnel over the hot oil and remove your finger then immediately start drizzling the batter into the oil, moving the funnel around to make a criss-cross or scribbly design. Fry until golden brown on one side then flip it over to fry the other side. Remove the funnel cake from the oil with a slotted spoon or spatula and drain on a paper towel. Mix the sugar with the cinnamon and sprinkle the funnel cakes heavily with it. Serve immediately.

FUNNEL CAKE WITH POWDERED SUGAR

Steps:

• Heat canola oil in deep-fryer to 350 degrees F.
• Mix flour, sugar, baking powder, and salt. Whisk in eggs and milk. (Use 1/2 cup of batter for each funnel cake.) Pour 1/2 cup batter through funnel into hot oil, moving in a circular motion as you do so, to make each spiral-shaped funnel cake. Fry each spiral of batter until golden brown, about 2 or 3 minutes, remove with tongs and lay on paper toweling to absorb oil. Transfer to a plate and sprinkle powdered sugar through a sieve onto top of hot dough. Serve immediately.

FUNNEL CAKES

Steps:

• Preheat the oil to 375 degrees F. In a mixing bowl, whisk the eggs, milk, and lemon. Whisk well. Sift the flour, sugar, baking powder, and salt together. Fold the flour mixture into the egg mixture. Stir until smooth. Hold your finger over the funnel opening, fill with 3/4 cup of the filling. Place your hand over the oil and carefully remove your finger. Scribble and criss-cross the filling into the hot oil. Fry until golden on both sides. Remove from the oil and drain on paper towels. Dust with cinnamon sugar mix. Repeat the process until all of the batter is used.

HOMEMADE FUNNEL CAKES

Steps:

• For the funnel cakes: Add enough oil to a large Dutch oven or heavy-bottomed pot to come 2 inches up the sides of the pot. Heat the oil over medium-high heat until it registers 360 degrees F on a deep-frying thermometer. Line a baking sheet with a metal cooling rack or a few layers of paper towels.
• Meanwhile, whisk together the milk, vanilla and eggs in a large measuring cup.
• Sift together the flour, brown sugar, baking powder and salt into a medium bowl using a mesh strainer (to break up any lumps in the brown sugar). Stir the egg mixture into the flour mixture just until smooth and combined.
• When the oil is up to temperature, use your finger to cover the hole in the bottom of a 1- to 2-cup funnel (with at least a 1/2-inch hole) and fill it to the top with about 3/4 cup of the batter. Position the funnel over the pot of hot oil and remove your finger to release the batter. Let the batter flow into the oil in thick squiggles, moving the funnel within a contained circular shape about 8 inches in diameter. Fry on the first side until golden brown, 1 1/2 to 2 minutes, then use a spider or tongs to carefully flip to the second side and fry for an additional 1 1/2 to 2 minutes. Remove to the wire rack or paper towels and let drain and cool slightly. Repeat with the remaining batter.
• For topping: Dust the funnel cakes generously with the confectioners' sugar, sprinkle with cinnamon and dollop with whipped cream before serving warm.

FUNNEL CAKES

Steps:

• In mixing bowl combine eggs and milk.
• Sift together flour, baking powder and salt. Add to egg mixture; beat smooth.
• In deep skillet heat oil to 360 degrees.
• Covering spout with finger, pour 1/4 cup batter into funnel.
• Remove finger and release batter into oil in a spiral, starting in center and winding out. Fry until golden about 3 minutes.
• Turn carefully, cook 1 minute more. Drain on paper towel, dust with powdered sugar.

MOMMA'S FAIR FUNNEL CAKE

Steps:

• Beat eggs and sugar together and then add the milk slowly--beat. Add the dry ingredients and beat until smooth and creamy.
• Pour batter into a funnel and at the same time, use your finger to plug the hole. In a large cast iron pot, add 2 inches of oil to the bottom.
• When the oil becomes hot, move your hand over the pot and slowly release your finger so the batter can start cooking.
• Move the funnel around to make designs.
• Brown on both sides--then immediately remove and drain extremely well.
• Top with brown sugar, or honey, or cinnamon sugar, or powdered sugar as a topping.
• BE CAREFUL AND DO NOT GET BURNED!

FUNNEL CAKE

Steps:

• In a large bowl, mix all dry ingredients.
• Beat egg, milk, and vanilla together in a separate bowl.
• Add milk mixture to dry ingredients beating until smooth.
• Fill 8" skillet with 1 inch oil and heat to 375 degrees.
• Cover funnel hole with finger and fill with about 1/4 cup of batter.
• Hold funnel over skillet and remove finger moving funnel around to form patterns with the batter.
• Fry until golden brown, about 1 or 2 minutes.
• Turn over with tongs and continue frying another minute or two or until both sides are brown.
• Remove from oil, drain on paper towels, and sprinkle with powdered sugar.
• Serve hot.

FUNNEL CAKES

Steps:

• In a large bowl, beat eggs. Add milk, water and vanilla until well blended. In another bowl, whisk flour, sugar, baking powder and salt; beat into egg mixture until smooth. In a deep cast-iron or electric skillet, heat oil to 375°., Cover the bottom of a funnel spout with your finger; ladle 1/2 cup batter into the funnel. Holding the funnel several inches above the oil, release your finger and move the funnel in a spiral motion until all the batter is released, scraping with a rubber spatula if needed., Fry until golden brown, 2 minutes on each side. Drain on paper towels. Dust with confectioners' sugar; serve warm.

STATE FAIR FUNNEL CAKES

Steps:

• In a mixing bowl combine eggs and milk and vanilla.
• sift dry ingredients together and add to egg mixture beating until smooth.
• test batter to see if it flows evenly through funnel. If to thick add milk, if to thin add flour.
• Pour about 2 cups cooking oil in 8 inch skillet and heat to about 360 degrees.
• cover funnel tip with finger and add about 1/2 cup or so to funnel.
• uncover funnel tip and release into hot oil in spiral patterns.
• Fry until golden (about 2 or 3 mins). flip and fry other side (about 1 or 2 mins).
• drain on paper towels and lightly dust with powdered sugar.

FUNNEL CAKES

Steps:

• In a deep-fryer, or heavy skillet, heat oil to 375 degrees F (190 degrees C).
• In a large bowl, beat milk and eggs together. Combine flour, baking powder, cinnamon and salt. Stir into the egg mixture until smooth.
• While covering the funnel hole with one hand, pour in 1 cup of batter. Start from the center in a swirling motion to make a 6 or 7 inch round. Fry on both sides until golden brown. Remove and drain on paper towels. Sprinkle with confectioners' sugar and serve warm.