FUNNEL CAKES
You don't need to wait for the county fair to enjoy delicious old-fashioned funnel cakes. You just need a funnel with a 1/2-inch opening that can hold a cup of batter.
Provided by TARMIA
Categories Bread Quick Bread Recipes
Time 20m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 524.4 calories, Carbohydrate 50 g, Cholesterol 66.9 mg, Fat 32.6 g, Fiber 1.2 g, Protein 8.4 g, SaturatedFat 5.1 g, Sodium 303.1 mg, Sugar 17.8 g
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
FUNNEL CAKES
This funnel cake recipe is simpler to make than doughnuts, and it's just as good. Funnel cakes have been a favorite of ours since we came across them living in the Ozarks. -Mary Faith Yoder, Unity, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 cakes.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 316 calories, Fat 12g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 256mg sodium, Carbohydrate 44g carbohydrate (8g sugars, Fiber 1g fiber), Protein 7g protein.
FENNEL UPSIDE-DOWN CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Grease an 8-inch cake pan with 1 teaspoon olive oil.
- For the fennel: In a medium saucepan over medium heat, dissolve the sugar in 3/4 cup water, stirring occasionally with a wooden spoon. Add the fennel, salt and lemon juice, and bring to a simmer. Reduce the heat to low and cook until the liquid is reduced by three-quarters, about 15 minutes. Spread the candied fennel evenly over the bottom of the prepared cake pan. Set aside to cool slightly.
- For the cake: Meanwhile, in a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the milk, eggs, olive oil, lemon zest and fennel pollen. Add the dry ingredients to the wet and whisk until just combined. Pour the batter evenly over the candied fennel. Place in the preheated oven and bake until a toothpick inserted in the middle of the cake comes out clean, 30 minutes. Cool for 10 minutes in the pan, then invert the cake onto a plate to cool completely.
- For the sauce: In a small bowl, whisk together the raspberry jam, lemon juice and 2 tablespoons warm water.
- Sprinkle the cake with a few picked fennel fronds. Slice into wedges and serve with a spoonful of the sauce.
FUNNEL CAKES
These American funfair favourites are a cross between a doughnut and churros - fill a funnel or piping bag with batter and drizzle into hot oil to make squiggly round cakes
Provided by Cassie Best
Categories Afternoon tea, Dessert, Snack, Treat
Time 30m
Yield Makes 20
Number Of Ingredients 6
Steps:
- Pour enough oil into a large saucepan to come halfway up the sides, it should be about 7cm deep. Heat until the oil reaches 170C-180C on a thermometer, or if you don't have one drop in a chunk of bread - the oil is hot enough when it browns in about 30 secs.
- Whilst the oil heats up, whisk together the flour, icing sugar, baking powder, milk, eggs and a good pinch of salt. Transfer the batter to a disposable piping bag and secure the end with a peg (you'll need another peg for the other end, once you've cut it open.)
- When the oil is hot, snip off the end of the piping bag to make an opening about 1cm wide - the batter will drizzle out so pinch it closed until you're ready. Hold the piping bag over the oil, release your finger and drizzle the batter in in a swirly circle shape. Pinch the opening to close it, then make another cake, you should fit about 3 in the pan it one time, depending on the width of your pan. Secure the piping bag with another peg whilst the cakes cook, they'll need about 1 min on each side, or until they're golden brown and crisp. Drain on kitchen paper and dust generously with icing sugar, best eaten straight away.
Nutrition Facts : Calories 153 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
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