Classic Carnival Funnel Cake Delight
Indulge in the nostalgic flavors of summer fairs and carnivals with this Classic Carnival Funnel Cake Delight recipe. This crispy and airy treat is made from a simple batter of eggs, milk, and flour, perfectly fried to golden perfection. Dust it with powdered sugar or cinnamon for an irresistible finish that will transport you back to your favorite fairground memories. Perfect for serving at parties, family gatherings, or simply as a delightful dessert, this funnel cake is sure to impress your friends and family.
6
Servings
172
Calories
7
Ingredients
Ingredients
eggs
3 (beaten)
sugar
1/4 cup (granulated)
milk
2 cups (whole or 2%)
flour
3 2/3 cups (all-purpose)
salt
1/2 teaspoon (table salt)
baking powder
2 teaspoons (fresh)
vegetable oil
for frying (enough to fill the pot up to 2 inches deep)
Instructions
1
In a large mixing bowl, beat the eggs and sugar together until well combined and slightly frothy.
2
Gradually add the milk while continuing to beat the mixture until it's smooth and homogenous.
3
Sift together the flour, salt, and baking powder in a separate bowl to ensure an even distribution of the dry ingredients.
4
Slowly incorporate the dry ingredients into the wet mixture, beating until you achieve a smooth and creamy batter without lumps.
5
Prepare your frying setup by adding vegetable oil to a large cast iron pot, filling it about 2 inches deep, and heating it over medium heat until it reaches about 375°F (190°C).
6
Using a funnel (or a squeeze bottle can also work), fill it with the batter, covering the hole with your finger to prevent spills.
7
Once the oil is hot, carefully move your hand over the pot and gently remove your finger from the funnel hole, allowing the batter to pour slowly into the oil, creating beautiful spirals and patterns.
8
Fry the funnel cake for about 1-2 minutes on each side or until golden brown, flipping carefully with tongs halfway through cooking.
9
Once cooked, remove the funnel cake from the oil and place it on paper towels to drain excess oil.
10
Serve warm and generously dust with your choice of brown sugar, honey, cinnamon sugar, or powdered sugar. Enjoy this classic treat with caution, ensuring you do not burn yourself!
Nutrition Information
9g
Fat
20.5g
Carbs
2.7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are the main ingredients for a classic funnel cake?
The main ingredients include eggs, sugar, milk, all-purpose flour, salt, baking powder, and vegetable oil for frying.
How many servings does this funnel cake recipe make?
This recipe yields approximately 6 servings.
What is the calorie count per serving?
Each serving contains about 172 calories.
At what temperature should the oil be heated?
The vegetable oil should reach approximately 375°F (190°C) before frying.
How long does it take to fry a funnel cake?
It takes about 1-2 minutes per side, or until the cake is golden brown.
Can I use a squeeze bottle instead of a funnel?
Yes, a squeeze bottle is a great alternative to a funnel for pouring the batter into the oil.
What is the fat content of one serving?
Each serving contains 9 grams of fat.
How many carbohydrates are in this recipe?
There are 20.5 grams of carbohydrates per serving.
What kind of milk should I use for the batter?
You can use either whole milk or 2% milk for this recipe.
How much flour is required?
The recipe calls for 3 2/3 cups of all-purpose flour.
What is the best way to combine the eggs and sugar?
Beat them together in a large mixing bowl until they are well combined and slightly frothy.
Why should I sift the dry ingredients?
Sifting ensure an even distribution of the flour, salt, and baking powder and helps prevent lumps in the batter.
How deep should the oil be in the pot?
The oil should be about 2 inches deep in a large cast iron pot.
What is the protein content per serving?
Each serving provides 2.7 grams of protein.
What kind of sugar goes into the batter?
The batter uses 1/4 cup of granulated sugar.
How do I create the spiral patterns?
Gently remove your finger from the funnel hole and move the funnel in circular patterns over the hot oil.
How should I remove the funnel cake from the oil?
Use tongs to carefully flip the cake and remove it once both sides are golden brown.
What should I do with the cake after frying?
Place the finished funnel cake on paper towels to drain any excess oil.
What toppings are recommended for funnel cake?
Popular toppings include powdered sugar, cinnamon sugar, honey, or brown sugar.
Should funnel cake be served warm?
Yes, funnel cakes are best enjoyed while they are still warm.
Is this recipe suitable for parties?
Absolutely, its nostalgic fairground flavor makes it a hit at parties and family gatherings.
How much baking powder is needed?
The recipe requires 2 teaspoons of fresh baking powder.
What is the first step in the instructions?
The first step is to beat the eggs and sugar together until frothy.
Can I use table salt for this recipe?
Yes, 1/2 teaspoon of table salt is recommended.
How many eggs are used in the batter?
This recipe uses 3 beaten eggs.
What type of pot is best for frying funnel cake?
A large cast iron pot is ideal because it retains heat well.
How do I avoid burning myself during cooking?
Be cautious when pouring batter and use tongs to flip the cake in the hot oil.
What is the texture of a classic funnel cake?
It is designed to be crispy on the outside and airy on the inside.
How many total ingredients are in this recipe?
There are 7 primary ingredients used to make the batter and fry the cakes.
Can I add cinnamon to the dusting?
Yes, dusting with cinnamon or cinnamon sugar provides an irresistible finish.