Funnel Cakes Recipe

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Lori Dunn
No need to wait for the county fair. Enjoy Funnel Cakes, hot and fresh, in your own kitchen.

Main Story:
GRIT Recipe Box: September/October 2010

Sally Hollingshead, Smolan, Kansas, hopes to find a funnel cakes recipe for the fried funnel cakes sold at fairs.

With a file folder about an inch thick, it looks like Sally won’t have any trouble finding a recipe she likes. E.A. Smith, Downing, Missouri, suggests using a pancake batter and adding sugar. A couple of readers suggested using a glass measuring cup instead of a funnel to pour the batter into the hot oil.

Judi Frederick, Harker Heights, Texas, sends this recipe. 

Funnel Cakes

3 eggs
2 cups milk
4 cups flour
1?4 cup confectioner’s sugar
2 teaspoons baking powder
Oil 

Combine ingredients, except oil, in order given. Beat until smooth; add more milk if necessary. Batter should be like pancake batter. Heat oil in small fry pan. Place a small amount of batter in oil; oil is ready when the batter sizzles.

Using a funnel, pour batter into the pan, starting in the middle and going in circular motions. Judi says she also makes stars, letters or other designs for her granddaughter.

Fry until light brown; turn with tongs and fry on second side. Remove and drain on paper towels. Sprinkle with confectioner’s sugar and enjoy.

NOTE: They are great with fresh strawberries, blueberries, apples or peaches.