These are even better than at the fair! When we make them we do add a little extra sugar to the batter than the recipe calls for. Experiment to find what you like! You can see a video of Rachel Edelman making her funnel cake here.
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Amount Per Serving
Calories from Fat 50
% Daily Value *
Total Fat 6g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Total Carbohydrates 82g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1 cup flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 1 cup plus 1 tablespoon milk
- 2 tablespoons sugar
- powdered sugar
- First pour the flour, baking powder, and salt in a bowl.
- Use a whisk to mix these dry ingredients together.
- in a different bowl, crack and place the egg and then pour in all of the milk.
- Beat the egg and milk together.
- Next, add the sugar and then stir to dissolve the sugar into the other wet ingredients.
- Beat the Ingredients.
- Add the dry ingredients into the wet ingredients in parts.
- Then, use an electric mixer to beat it smooth.
- Now, pour about 1 inch of oil into a skillet.
- Heat it over medium heat until it reaches 375 degrees.
- This may take about 10 minutes.
- If you have one, you can pour the batter into a funnel and then let it run in and around the pan.
- You can also use a measuring cup, and then make circular shapes with the batter in the oil.
- Cook for a few minutes until you see it is golden brown.
- Use tongs to carefully flip the funnel cake.
- Let it cook on the other side for another minute, and when it's completely golden brown, take it out of the oil and let it drain on paper towels.
- Sprinkle with powdered sugar or use other toppings such as fruit or syrups.
- Serve warm and enjoy.