Funnel Cakes
Serves: 3
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 Tablespoons brown sugar, packed
  • 2 Tablespoon white sugar
  • ¾ cup whole milk
  • 1 egg
  • powdered sugar
  • strawberries, sliced (optional)
  • cool whip (optional)
  1. In a medium bowl whisk together flour, baking powder, and salt. Set aside.
  2. In a large bowl beat brown sugar, white sugar, milk and egg until well blended.
  3. Add half of the flour mixture into the egg mixture, beating just until incorporated and then beat in the other half of mixture.
  4. Let the funnel cake mixture rest for about 10 minutes. Pour the batter into a liquid measuring cup to make it easier to pour into the funnel. Prepare your desired topping while waiting like slicing strawberries, etc)
  5. Heat oil in a skillet to about 365 to 370 degrees.
  6. Pour a third of the mixture into a funnel. Use your finger to cover the end of the funnel.
  7. Hold the end of the funnel close to the oil and then remove your finger.
  8. Quickly make circles in the oil using a spiraling motion.
  9. Fry until lightly golden, about 1-3 minutes and then flip. Fry the other side until golden.
  10. Remove funnel cake from the oil and let drain on a paper towel.
  11. Garnish and serve immediately with powdered sugar, strawberries and cool whip.
~TIPS~ Make sure oil is just right (between 365-370 degrees) If oil is too hot, cakes will burn. Too cold, cakes will be greasy and soggy. Serve these funnel cakes hot out of the oil. Cold funnel cakes suck! Top with fresh fruits, canned fruits in syrup, or chocolate. Powdered sugar is a MUST always.
Recipe by Divas Can Cook at