Homemade Funnel Cake
I am from Minnesota so county fairs with deep fried food is a definite childhood memory. And it’s one big thing I miss about living in Arizona – the fair food just isn’t the same!
Back home we get cheese curds and funnel cake and since I’ve had a hard time finding either in Arizona, I’ve found myself doing homemade versions.
Though our homemade cheese curds just don’t match the real deal back home, our homemade funnel cake recipe was a hit!
We used a recipe that was adapted from Alton Brown from the
.
It was super easy to make, didn’t take a lot of time (although it was slightly messy) and was delicious!
Additionally, because I had received a grain mill to review, we used home milled oat flour rather than regular all purpose flour. I didn’t notice any difference in taste, although we did notice that the last little bit of batter did look the consistency of oatmeal. We didn’t use it, but it was literally maybe a tablespoon that remained.
We ate our funnel cake with powdered sugar (or confectioner sugar depending on where you are) but I am sure you could top it with fruit, whip cream, cinnamon and sugar, or any other sweet concoction you desire (I’m just picky and like to keep my deep fried treats just like I’m used too!)
One other note, the recipe we followed said to put the dough into a piping bag and pipe into the hot oil. Growing up, I used a cooking funnel to pour the batter into the hot oil. Hubby used a pitcher and poured it into the hot oil. Really, it doesn’t matter what you use so long as you can safely pour the batter into the hot oil!
Here is the printable recipe for you all to enjoy!
Homemade Funnel Cake
Prep time:
Cook time:
Total time:
Ingredients
- 1 cup water
- 3/4 stick butter (6 tablespoons)
- 1 tablespoon sugar
- 1/8 teaspoon salt
- 1 cup flour
- 1 cup eggs, about 4 large eggs and 2 whites
- Vegetable oil, for frying
- Powdered sugar, for topping (or fruit, whipped cream, whatever you desire)
Instructions
- Boil water, butter, sugar, and salt together in a saucepan.
- Add flour and work it in until it is all incorporated and dough forms a ball.
- Transfer mixture to the bowl of a standing mixer and let cool for 3 to 4 minutes.
- With mixer lowest speed, add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing.
- Once all eggs have been added and mixture is smooth, put dough in a piping bag fitted with a number 12 tip (or use cooking funnel or a pitcher).
- Heat about 1 1/2 inches of oil in a heavy pan.
- Pipe or pour dough into oil, making a free-form pattern that crosses over itself several times.
- Cook until browned, flipping once.
- Remove cake from oil, drain on paper towels, and top with desired topping.
- Continue until all of the batter is used.
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