Easy Funnel Cake

gaga

Funnel cake is light, chewy, slightly crunchy and not too sweet with an intricate lattice pattern, perfect with different finger-licking toppings.

Prep Time 10

Cook Time 2

Course Snack

Cuisine American

Servings 4

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 and 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 a double layer of paper towel and dust with icing sugar.

Note

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.
Toppings for Funnel cake: 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.
Flavourings: Vanilla, nutmeg, cinnamon

Keyword fried dough, fritter, pancake, Party food, small chops