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Funnel Cakes Recipe
Funnel Cakes Recipe photo by Taste of Home

Funnel Cakes Recipe

Read Reviews (13)
5 13
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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
TOTAL TIME: Prep: 15 min. Cook: 5 min./batch
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Cook: 5 min./batch
MAKES: 8 servings

Ingredients

  • 2 eggs
  • 1 cup milk
  • 1 cup water
  • 1/2 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • Oil for deep-fat frying
  • Confectioners' sugar

Directions

  1. 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°.
  2. 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).
  3. 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.
Editor's Note: The batter can be poured from a liquid measuring cup instead of a funnel.
Originally published as Funnel Cakes in Country Woman March/April 1998, p31

Reviews for Funnel Cakes(13)

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
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3 Star
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2 Star
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MY REVIEW
Reviewed Jul. 17, 2014

Awesome ! My family loves them every time

MY REVIEW
Reviewed Jun. 26, 2014

So good and so easy to make. This recipe is definitely a keep.

MY REVIEW
Reviewed Apr. 3, 2014

Fluffy light and delicious. ...

MY REVIEW
Reviewed Jan. 29, 2014

Love it. Easy to make and delicious to eat :)

MY REVIEW
Reviewed Jan. 18, 2014

I use a squeeze bottle (from William Sonoma for pancakes) and it works perfectly. You could use any old squeeze bottle (cleaned out ketchup bottle for example). It makes quite a few. You can keep extra batter in the fridge for the next day because the funnel cakes need to be eaten fresh. These are a nice special treat, my new "sleepover breakfast" recipe for my kids and their friends.

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