Funnel Cakes


Funnel Cakes

Funnel Cakes

1 egg, beaten
2/3 cup milk
1 tsp baking powder
1 ¼ cup all purpose flour or coconut flour to make gluten free
2 Tbsp sugar
¼ tsp salt
Oil for frying, enough to cover the bottom of the skillet
Powdered sugar for topping

Mix egg and milk. Sift dry ingredients and gradually add to milk mixture, beat until smooth.

Preheat oil in fry pan to 375 degrees F.

Pour batter into hot oil with a funnel with a ½ “ or ¾” hole. Let batter drizzle into hot oil. Spiraling to create a circle.

Cook about 1 minute, flip over, cooking both sides. Remove and drain on paper towels.

Sprinkle with powdered sugar and top with fruit preserves while still warm.

Granny’s Favorites Cookbooks

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3 Comments

  1. On my first and only visit to the US 10 yrs ago, one memory that hasn`t faded away is the funnel cakes that I tasted there. The first time was at a carnival in Bloomington, IL and the second time was at the Amish village in IL. Must say that the one I tasted at the Amish village was the BEST.

    • Funnel cakes are my favorite. They are the reason I go to carnivals and fairs. I have been wanting to find a recipe for a long time. It is funny because we went to the county fair yesterday and got a funnel cake, and I was again reminded of how much I really wanted a recipe, and then I found this recipe on Facebook. Guess it was my lucky day.

      • I loved the funnel cake too. That is why even I tried making it once after I got back to India. But sadly it did not taste as good as the one I had at the Amish.
        It just struck me now that whenever it is that would I open my pastry shop, I will definitely serve funnel cakes on atleast a few occasions.
        Was nice connecting with you.

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