Funnel Cakes are a delightful treat that are simpler to make than doughnuts but equally delicious. Mary Faith Yoder from Unity, Wisconsin, discovered these tasty treats during her time living in the Ozarks, and they have become a regular indulgence for her ever since. Funnel cakes are a popular snack at amusement parks, church festivals, and state fairs, loved for their unique cooking method and irresistible taste.
INGREDIENTS:
- 2 eggs
- 1 cup milk
- 1 cup water
- ½ teaspoon vanilla extract
- 3 cups all-purpose flour
- ¼ cup sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- Oil for deep-fat frying
- Confectioners’ sugar
PREPARATIONS:
- In a large bowl, beat the eggs. Add milk, water, and vanilla extract and mix until well blended. In a separate bowl, combine flour, sugar, baking powder, and salt. Gradually beat the dry ingredients into the egg mixture until smooth.
- Heat oil in an electric skillet or deep-fat fryer to 375°F.
- Cover the bottom of a funnel spout with your finger and ladle ½ cup of batter into the funnel. With the funnel held several inches above the oil, release your finger and move the funnel in a spiral motion, allowing the batter to flow into the hot oil. Use a rubber spatula to scrape any remaining batter.
- Fry the funnel cake for 2 minutes on each side or until golden brown. Drain on paper towels.
- Dust the funnel cake with confectioners’ sugar and serve warm.
YIELD:
Makes 8 cakes.
PREP/COOK TIME:
Preparation: 15 minutes. Cooking: 5 minutes per batch.
SPECIAL INSTRUCTIONS:
- The batter can also be poured from a liquid measuring cup instead of a funnel.
TIPS:
- Use caution when pouring the batter into the hot oil to prevent splattering.
- Maintain a consistent temperature of 375°F throughout the frying process for optimal results.
- Serve the funnel cakes immediately after frying while they are still warm and crispy.
- Customize your funnel cakes by adding toppings such as chocolate sauce, caramel drizzle, fresh fruit, or whipped cream.
- Enjoy funnel cakes as a delightful treat at home or recreate the fair experience by serving them at parties or gatherings.
In conclusion, Funnel Cakes are a delightful treat that are easy to make and equally delicious as doughnuts. Mary Faith Yoder from Unity, Wisconsin, discovered the joy of funnel cakes during her time in the Ozarks, and they have become a regular indulgence for her ever since. Funnel cakes are traditionally associated with amusement parks, church festivals, and state fairs, where they are a beloved treat.
The batter for funnel cakes is made by combining eggs, milk, water, vanilla extract, flour, sugar, baking powder, and salt. This mixture creates a smooth and pourable batter that is perfect for creating the signature spiral shape of funnel cakes.
To cook the funnel cakes, heat oil in an electric skillet or deep-fat fryer and maintain a consistent temperature of 375°F. Pour the batter into the hot oil in a spiral motion using a funnel or a liquid measuring cup. Fry the funnel cakes until they are golden brown on both sides, then drain them on paper towels.
Once the funnel cakes are ready, dust them generously with confectioners’ sugar for a sweet finishing touch. The warm and crispy funnel cakes are best enjoyed immediately after frying.
Funnel cakes can be further customized by adding toppings such as chocolate sauce, caramel drizzle, fresh fruit, or whipped cream. They are a delightful treat to enjoy at home or to recreate the fair experience by serving them at parties or gatherings.
