Funnel Cakes Recipes

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.

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.

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.

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.

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.

Steps:

• Fill a 8 to 10 inch fry pan with oil (about 1/3 to 1/2 of the pan full of oil) and heat to frying temperature.
• Combine the ingredients in order given.
• Get a regular cooking funnel. Put your finger over the funnel spout; fill the funnel with the batter.
• Start letting the batter funnel out in a criss-cross until all batter in funnel is gone. Batter will come together and cook until golden brown in about 30 seconds to 1 minute on each side. remove and top with what you want (when cooking make sure you make the batter cover the whole bottom of the pan--just keep criss-crossing until all holes are filled in).
• Repeat with remaining batter. Makes 8 to 10 large cakes.
• Toppers for the cakes after cooking: Dust with powdered sugar or powdered sugar mixed with cinnamon. The carnival also uses canned pie filling such as apple or any flavor you want.

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.