My daughter is now a big fan off funnel cakes. In that, she tried them once and said she’s a big fan. She doesn’t try new foods often (or ever, really), but she is slightly more flexible with her self-imposed rule when it comes to dessert.
And now she wants to make funnel cake, which isn’t too hard to make, I just have such an aversion to deep frying. Ugh. All the oil just seems a waste. And it’s so greasy. And it involves thermometers. And ever since that Little House on the Prairie episode where the blind school goes up in flames (Oh Albert, you had to try that pipe in the basement), I’m terrified of anything that can cause a fire.
So here is a slightly easier and quicker way to make homemade funnel cakes. You can use the same recipe for deep frying, but here I just fry them like pancakes. They aren’t deep fried, and you can tell, but they are still delicious, according to my daughter. You can use this method for your own recipe for funnel cakes, too.
how to make funnel cakes
you will need:
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1/4 cup sugar
1/2 cup milk plus additional
1 1/2 teaspoons vanilla extract
1 to 2 disposable decorating bags*
2 to 4 tablespoons vegetable or canola oil
*Find these in the craft store.
what to do:
In a bowl, briefly whisk the flour, baking powder and salt. In a standing mixer or in a bowl with a hand mixer, beat the eggs, sugar, 1/2 cup milk and vanilla. Gradually blend in the flour mixture. Scoop about half of the dough into a disposable decorating bag and tie closed tightly with a rubber band.
Heat a tablespoon of oil in a pan over medium-high heat. When heated, lower to medium-low. Snip 3/8-inch from the tip of the bag (if the dough is too thick, you may need to snip up to 1/2-inch). Pipe a crazy pattern of dough to make a funnel cake about 3-inches across. If it fits, pipe more in the same pan. TIP: When finishing your design, use caution withdrawing the decorating bag, as it can pull the cake with it.
Lightly brown the cake on one side for 2 to 3 minutes. Do not overcook! Flip and lightly brown the other side. Place on a baking tray lined with parchment paper. Immediately sprinkle a generous coating of powdered sugar on top.
Continue with the remaining half of the batter, stirring in a bit more milk if the batter has become too thick.
Makes 18 funnel cakes. These are best eaten the same day, but if you can’t eat 18 funnel cakes in a day, store in a sealed container. The moisture will absorb the powdered sugar, so when ready to reheat, pop in the toaster for a bit and sprinkle more powdered sugar on top.
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