Traditional Funnel Cakes
When I was in high school, I made these funnel cakes every Sunday after church for my family. They are crisp and tender, just like the kind we always ate at the state fair. —Susan Tingley, Portland, Oregon
Total TimePrep: 15 min. Cook: 5 min./batch
- 2 cups 2% milk
- 3 large eggs
- 1/4 cup sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- Oil for deep-fat frying
- Confectioners' sugar
- Lingonberry jam or red currant jelly
- In a large bowl, combine the milk, eggs and sugar. Combine flour and baking powder; beat into egg mixture until smooth.
- In a cast-iron or electric skillet, heat 2 inches of oil to 375°. Cover the bottom of a funnel spout with your finger; ladle 1/2 cup batter into funnel. Holding the funnel several inches above the skillet, release your finger and move the funnel in a spiral motion until all the batter is released. Scrape funnel with a rubber spatula if needed.
- Fry until golden brown, 1 minute on each side. Drain on paper towels. Repeat with remaining batter. Dust with confectioners' sugar. Serve warm with jam.
Test Kitchen tip
Nutrition Facts1 funnel cake: 300 calories, 15g fat (2g saturated fat), 84mg cholesterol, 157mg sodium, 33g carbohydrate (10g sugars, 1g fiber), 8g protein.
Originally published as Traditional Funnel Cakes with a Flair in Reminisce August/September 2010