You don't need to go to the carnival to enjoy a good funnel cake! This homemade funnel cake recipe is the real deal.
What Is a Funnel Cake?
A funnel cake is a popular dessert made by frying batter. Commonly served at carnivals and amusem*nt parks, funnel cakes (as we know them today) originated in Pennsylvania in the late 1800s. The fried dessert is liberally sprinkled with powdered sugar before serving.
How to Make Funnel Cake
You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:
Funnel Cake Ingredients
These are the ingredients you'll need to make this funnel cake ingredients:
· Oil: You'll need about a quart of vegetable oil for frying the funnel cakes.
· Milk: Milk lends moisture, ensuring a perfectly tender funnel cake.
· Eggs: Two eggs lend even more moisture. Plus, they act as a binder for the batter.
· Flour: All-purpose flour creates structure in the funnel cake batter.
· Baking powder: Baking powder acts as a leavener, which means it helps the batter rise.
· Cinnamon and salt: Ground cinnamon and a pinch of salt enhance the overall flavor of the funnel cakes.
· Sugar: Sprinkle the funnel cakes with powdered sugar (a.k.a. confectioners' sugar) right before serving.
How to Make a Funnel Cake
Here's a very brief overview of what you can expect when you make homemade funnel cakes:
1. Make the batter.
2. Funnel the batter into the hot oil using circular motions.
3. Sprinkle the funnel cakes with powdered sugar before serving.
How to Store Funnel Cake
Funnel cakes are best served fresh. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to three days. Reheat them in the oven instead of the microwave to crisp them back up.
Can You Freeze Funnel Cake?
Yes, you can freeze homemade funnel cakes for up to three months. We recommend freezing them in individual containers and sprinkling them with powdered sugar after they are thawed and reheated.
Allrecipes Community Tips and Praise
"First time making this was last night [and] I couldn't believe how easy it was," says Courtney Thompson. "We don't have a funnel, so I poured the batter into a small measuring cup and slowly swirled it around in the hot oil."
"This was my first attempt at making a funnel cake and it turned out great," raves Tasha Christian. "The funnel cake was light, crispy, and delicious!! The ingredients are simple and the recipe was easy to follow! I can't wait to make more!!!"
"This is the recipe I always use for funnel cakes," according to Jessica Seal. "It's not overly sweet and I call the cinnamon my secret ingredient. Makes enough for the family."
Editorial contributions by Corey Williams
