Funnel cakes always make me think of Knott’s Berry Farm, which is the first place I ever had one when I was a kid. Funnel cakes, a long time staple at carnivals, fairs and ballparks, get their name from how they are made. A runny batter is poured through a funnel into hot oil in a circular pattern and then is cooked on both sides until it is crispy and golden-brown. Traditionally funnel cakes are either coated with powdered sugar or cinnamon sugar to make a sweet treat, or are topped with jam.
Here’s a recipe I have for making your own funnel cakes to enjoy at home:
- 2 eggs
- 1 1/2 cups milk
- 2 cups sifted flour
- 1 tsp. baking powder
- 1 tsp. salt
- 2 cups vegetable oil
- cinnamon sugar
Sift together the flour, baking powder, and salt. Stir together the eggs and milk in a large mixing bowl. Add flour mixture to the egg mixture. Beat with a mixer until smooth; the consistency should be thin enough to run through a small kitchen funnel. Test it and if it is too thick beat in a little more milk; if too thin, beat in a bit more flour.
Heat the vegetable oil in an 8″ skillet until it is about 360 degrees. Plug the bottom opening of the funnel by putting your finger over it, and fill the funnel with a generous 1/2 cup of the batter. Hold the funnel close to the surface of the oil, and release the batter into the oil while making a circular motion. Fry until golden brown, use tongs and wide spatula to turn the cake over carefully. Fry the second side 1 minute. Drain on paper towels, and sprinkle with powdered sugar or cinnamon sugar, or add your favorite fruit topping.
These funnel cakes are really easy to make, low cost and are great for breakfast or just for snacking.
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