HOMEMADE FUNNEL CAKES
Bring the carnival home with this classic fair dessert. Fried dough is crisp and golden brown on the outside and soft and cakey on the inside. Covered in a shower of confectioners' sugar and sprinkle of cinnamon, it's the perfect fun dessert for a casual get-together.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 8 large funnel cakes
Number Of Ingredients 11
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.
WORLD'S BEST FUNNEL CAKES
Whether it's in the morning, lunch, or afternoon, this recipe makes a good snack. Top with confectioners' sugar!
Provided by kdogisthebest
Categories Bread Quick Bread Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Pour enough oil into a skillet to completely coat the bottom and heat over medium-high heat.
- Blend flour, sugar, water, milk, egg, baking powder, vanilla extract, and salt together in a blender until smooth. Add more flour if batter is too watery. Put your finger over the hole of a funnel and fill funnel with batter.
- Hover filled funnel over the skillet, release finger, and swirl batter into the hot oil; cook until golden brown, about 5 minutes per side.
Nutrition Facts : Calories 287.5 calories, Carbohydrate 57.1 g, Cholesterol 48.9 mg, Fat 3.5 g, Fiber 1.1 g, Protein 6.6 g, SaturatedFat 1 g, Sodium 574.2 mg, Sugar 26.7 g
PENNSYLVANIA DUTCH FUNNEL CAKES RECIPE - (4.3/5)
Provided by carolync
Number Of Ingredients 7
Steps:
- Preheat oil in a cast iron skillet on medium high heat (for an electric frying pan preheat to 375 degrees). Leave room between the oil and the top of the pan to allow room for batter to be added. Beat eggs, add milk and sugar. Beat well. In a separate bowl, sift flour, salt and baking powder. Add to egg and milk mixture. Beat until batter is smooth. Batter should be thin enough to flow through the opening of your funnel. If needed, add a little more milk. Put your finger over the bottom of the funnel and pour batter in top. Drizzle batter in hot oil making criss crosses and swirls. (I use a measuring cup with a thin spout to do this, easier for those of us less coordinated!). Let brown on bottom and then carefully flip it over with tongs to brown on the other side. Place on a paper towel to drain for a minute or so and then serve warm with molasses, jelly or sprinkle with powdered sugar.
PHILLY DUTCH-STYLE FUNNEL CAKES
Provided by Dave Lieberman
Categories dessert
Time 22m
Yield about 6 servings
Number Of Ingredients 10
Steps:
- Combine flour, baking powder, and salt in a large mixing bowl and whisk together. Gradually whisk in the milk, then the egg and vanilla, and finally the sugar and melted butter.
- Heat the oil in a large, heavy pot over high heat to 350 degrees F. Pour as much batter as fits into a funnel, holding your finger at the base of the funnel to dam it. Bring the funnel over the top of the hot oil, release your finger to begin the stream of batter, and move the funnel in a circular motion to create a spiral shape. Use about 1/2 cup batter per funnel cake, or more or less to your liking. Fry 2 to 3 minutes until golden brown and slightly puffed, turning over when 1 side is golden.
- Remove from oil and place on a plate lined with 2 layers of paper towels. Immediately top with a good scattering of powdered sugar. Repeat until no batter remains.
DUTCH FUNNEL CAKE
Our youth group used to make these at fund raising yard sales. I am posting this recipe for family groups and one for large groups. Just like you get at the fair!
Provided by Dawnab
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs, add milk and beat again.
- Sift dry ingredients into a large bowl.
- add egg mixture and beat until smooth.
- Heat oil to 400 degrees.
- Pour 1/2 cup of batter into a funnel.
- let batter drizzle into hot oil starting at the center and expanding in a circular motion, criss-crossing with the last bit of batter.
- brown on both sides.
- drain on paper towels.
- sprinkle with powdered sugar.
Nutrition Facts : Calories 220.3, Fat 3.1, SaturatedFat 1.4, Cholesterol 52.2, Sodium 202, Carbohydrate 40.3, Fiber 1.1, Sugar 6.4, Protein 7.2
DUTCH FUNNEL CAKE FOR A GROUP
Our youth group used to make these at fairs for fundraisers, this batch will make about 25 funnel cakes
Provided by Dawnab
Categories Dessert
Time 1h10m
Yield 25 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs, add milk and vanilla and beat again.
- Sift dry ingredients into a large bowl.
- add egg mixture and beat until smooth.
- Heat oil to 400 degree.
- Pour 1/2 cup of batter into a funnel.
- let butter drizzle into hot oil starting at the center and expanding in a circular motion, crosscrossing with the last bit of batter.
- brown on both sides.
- drain on paper towels.
- sprinkle with powdwered sugar.
Nutrition Facts : Calories 176.6, Fat 3, SaturatedFat 1.3, Cholesterol 56.2, Sodium 359.3, Carbohydrate 29.8, Fiber 1, Sugar 0.3, Protein 6.5
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 CAKES
Make and share this Funnel Cakes recipe from Food.com.
Provided by Tonkcats
Categories Dessert
Time 17m
Yield 6-8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 857.3, Fat 76.9, SaturatedFat 11.4, Cholesterol 70.5, Sodium 308.7, Carbohydrate 34.9, Fiber 1.1, Sugar 0.2, Protein 8.4
PENNSYLVANIA DUTCH FUNNY CAKES
These are Pennsylvania Dutch Funny Cakes, baked in a pie crust with a chocolate "funny" layer that sinks to the bottom while baking.
Provided by Sally
Categories Desserts Cakes Chocolate Cake Recipes
Yield 36
Number Of Ingredients 12
Steps:
- Combine 1 cup sugar, cocoa, water, and 1 teaspoon vanilla in a saucepan. Heat over medium-low heat to the boiling point, but do not boil. Set aside.
- In a large bowl, cream together 1 1/2 cup sugar and butter. Beat in eggs. Stir in milk and 1 teaspoon vanilla. Combine flour and baking powder; mix into the creamed mixture. Divide batter into the pastry shells. Pour 1/3 of the cocoa mixture on top of the cake batter in each pastry shell.
- Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or till cake is done.
Nutrition Facts : Calories 194.7 calories, Carbohydrate 28.4 g, Cholesterol 17.7 mg, Fat 8.2 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 3.1 g, Sodium 130.3 mg, Sugar 14.3 g
FUNNEL CAKE
I love to get funnel cakes at the fair, but a fair is not always in town. This recipe is very good and perfect for a quick snack for the kids.
Provided by Giggles
Categories Dessert
Time 18m
Yield 6-8 cakes, 6-8 serving(s)
Number Of Ingredients 10
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.
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