Glazed Funnel Cakes Recipes

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.

Steps:

• Make the batter: In a large bowl, whisk together the Irish cream, eggs, milk and vanilla. Sift the flour, confectioners' sugar, cocoa and baking powder right over the wet ingredients. Add the salt and whisk to combine. Transfer the batter to a large resealable kitchen bag or pastry bag. Refrigerate for at least 30 minutes and up to 4 hours.
• Make the glaze: In a small bowl, whisk the Irish cream and confectioners' sugar together until smooth. Set aside until ready to serve.
• Get ready: Meanwhile, preheat the oven to 350 degrees F. Pour the oil into a wide heavy-bottomed pot or pan. Heat the oil to 350 degrees F over medium heat. Fit a baking sheet with a wire rack. Have a spider, fish spatula, or slotted spoon on hand.
• Fry: Cut a small corner of the plastic bag or bottom of the pastry bag to create a small opening. Pour the batter from the bag into the hot oil, streaming about 5 overlapping rings of batter. Allow the batter to fry until it firms up and turns brown on the underside, 2 to 3 minutes. Use the spider to gently lift the cake out of the oil and flip it to the other side. Fry until golden brown, an additional 2 to 3 minutes. Transfer the funnel cake to the wire rack. Sprinkle with some granulated sugar. Use up the remaining batter to fry more funnel cakes, allowing the oil to return to 350 degrees F before each batch. You can hold the funnel cakes on the baking sheet in the oven while you make the remaining funnel cakes.
• Serve: Arrange the funnel cakes on plates, drizzling generously with the glaze.

Steps:

• Fill a large skillet with enough oil to come 2 inches up the pan. Heat to 375 degrees. Lower heat when desired temperature is achieved and maintain heat. Whisk the eggs into the milk together. In a separate bowl sift the dry ingredients together. Blend the wet ingredients into the dry and beat until smooth. Place about 1 cup of the batter at a time in a funnel, holding the hole closed with the fingertip of the other hand. Allow the batter to flow from the funnel into the oil and swirl batter several times in a coiled, spiral pattern. Deep-fry 1 to 2 minutes on each side or until golden brown. Drain on paper towels and sprinkle with powdered sugar or drizzle with molasses or syrup.

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.

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:

• 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 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.