“….corn dogs, funnel cakes-burst seams are made of these!”
Funnel cake is a delightful and irresistible staple at Fairs and amusement parks. It is light, chewy, slightly crunchy and not too sweet with an intricate lattice pattern, perfect with different finger-licking toppings.
My introduction to Funnel cake was at the St. John’s NL annual Regatta, it was big, with a dusting of icing sugar and a huge dollop of whipped cream right in the middle and a generous drizzle of strawberry syrup all over it. It was simply amazing.
The name funnel cake normally confuses anybody who has never heard about them. Is it a cake, as in pound cake? No. So why is it called funnel cake? It is a batter, poured through a funnel into hot oil to form a squiggling flat cake. Genius? Anyway, we love, love funnel cake in my home and you will surely love it too.
Funnel cake is so easy to make with ingredients you are most likely to already have in your kitchen. So you don’t have to go to a fair or carnival or anywhere for that matter to enjoy funnel cake, you can now make it in the comfort of your home. Think of snacks for the kids’ lunch box, picnics, movie night, entertaining guests, parties etc.
This recipe is, as usual, a basic one, I have included some suggestions for additional flavours and toppings.
To make Funnel Cake
3 eggs 2 cups milk ¼ cup sugar 3 cups flour 2 teaspoons baking powder ½ teaspoon salt Vegetable oil for deep-frying Icing sugar for dusting
Set aside a funnel with a ½ inch spout and a frying pan.
Put eggs, milk, sugar, flour, baking powder, and salt in a bowl whisk together, making sure there are no lumps and the batter is smooth.
Heat up the oil to 170°C in a frying pan.
Using a finger to plug the hole, pour ½ cup of batter into the funnel.
Hold funnel about 1 inch high over the oil, slip off the finger and swirl, crisscross and zigzag batter around in the oil, for a 5 to 8-inch flat lattice disc.
Fill as many spaces as possible, little spaces do not matter.
Fry until golden brown, about 1 minute.
Flip with a pair of tongs and fry the other side for a shorter time.
Drain on double layer of paper towel and dust with icing sugar.
Fresh fruit slices, flavoured syrup, honey, jam, chocolate shavings, ice cream, peanut butter, cashew butter, powdered or icing sugar, cinnamon sugar, chocolate syrup, zobo syrup, whipped cream, even marinara sauce or any pepper/tomato sauce etc.
Vanilla, nutmeg, cinnamon
- Storage: Cooled completely, they can be wrapped in aluminium foil or plastic wrap and stored in the refrigerator or in a freezer bag in the freezer for up to 6 months. Re-Fry from frozen in hot oil for 1½ minutes or oven at 230°C for 3 minutes.
- If the funnel hole is too big, the cakes will be doughy and if too small, they will be too crispy.
- Do not move your hand too fast when pouring the batter into the hot oil. If you move too fast, the strands will be too thin and crisp.
- I have heard of a Churros funnel cake and have promised myself to try it out using my Churros recipe. I will surely report back.