Are these ever fun to make! A bit messy but fun, none the less. The key is to make sure when you are swirling the batter all parts touch so you have a round, full funnel cake. The batter will keep in the refrigerator for a couple of days but make sure you bring it to room temperature before making any funnel cakes.

Funnel Cakes
Bring this fun fair food home!
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
- Vegetable oil for frying
- Confectioners' sugar for dusting
Instructions
- In a large mixing bowl beat eggs. Add milk, water, and vanilla until well blended. In a separate bowl combine flour, sugar, baking powder, and salt; beat into egg mixture until smooth.
- In a skillet filled with an inch of oil or a deep fryer, heat oil to 375 degrees F. Cover the bottom of a funnel spout with your finger and ladle ½ cup of batter into the funnel. Holding the funnel several inches above the skillet, release your finger and move the funnel in a random spiral motion until all the batter is released moving the funnel so the batter connects with itself.
- Fry for approximately 2 minutes on each side or until golden brown. Drain on paper towels. Dust with confectioners sugar and serve warm.
Notes
Recipe adapted from Taste of Home
Source: Taste of Home Contest-Winning Desserts
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