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Funnel Cakes

 Funnel Cakes
These funnel cakes are much simpler to make than doughnuts, but taste just as good. They have been a favorite of ours since we came across them living in the Ozarks. —Mary Faith Yoder, Unity, Wisconsin
8 ServingsPrep: 15 min. Cook: 5 min./batch

Ingredients

  • 2 eggs
  • 1 cup milk
  • 1 cup water
  • 1/2 teaspoon vanilla extract
  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • Oil for deep-fat frying
  • Confectioners' sugar

Directions

  • In a large bowl, beat eggs. Add milk, water and vanilla until well
  • blended. Combine flour, sugar, baking powder and salt; beat into egg
  • mixture until smooth. In an electric skillet or deep-fat fryer, heat
  • oil to 375°.
  • Cover the bottom of a funnel spout with your finger; ladle 1/2 cup of
  • 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 for 2 minutes on each side or until golden brown. Drain on paper
  • towels. Dust with confectioners' sugar and serve warm. Yield: 8
  • cakes.

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Funnel Cakes (continued)

Editor's Note: The batter can be poured from a liquid measuring cup instead of a funnel.