Funnel Cakes
TOTAL TIME: Prep: 15 min. Cook: 5 min./batch
YIELD: 8 cakes.
These are much simpler to make than doughnuts but taste just as good. They have been a regular treat of ours ever since we came across them when we lived in the Ozarks. —Mary Faith Yoder, Unity, Wisconsin
Ingredients
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2 large eggs, room temperature
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1 cup 2% milk
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1 cup water
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1/2 teaspoon vanilla extract
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3 cups all-purpose flour
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1/4 cup sugar
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3 teaspoons baking powder
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1/4 teaspoon salt
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Oil for deep-fat frying
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Confectioners' sugar
Directions
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1.
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°.
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2.
For each cake: 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.
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3.
Fry until golden brown, 2 minutes on each side. Drain on paper towels. Dust with confectioners' sugar; serve warm.
Nutrition Facts
1 funnel cake: 312 calories, 12g fat (2g saturated fat), 49mg cholesterol, 287mg sodium, 44g carbohydrate (8g sugars, 1g fiber), 7g protein.
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