How to Make Funnel Cakes

Just like the ones you get at the fair! This recipe comes from an old Pennsylvania Dutch cookbook. These are super simple to make, only take a couple minutes to fry up. These do not keep well so only make what you will eat immediately. Batter can be stored in the fridge for later use (up to two days). What you’ll need: 3 large eggs, 2 cups milk, 1/4 cup granulated sugar, 3 cups all-purpose flour, 2 tsp. baking powder, 1/2 tsp. salt, oil for frying, powdered sugar for dusting or toppings of your choice. Whisk everything together in a large bowl until no lumps remain. Batter should be smooth. Pour batter into a funnel with a 7/16″ hole making sure to plug the hole with your finger. Using a larger funnel makes the funnel cake strands too big and doughy and a smaller funnel makes them too small and crispy. Heat oil to 350*F in a medium saucepan or cast iron skillet. Holding the funnel about 1″ above the oil, quickly swirl and zigzag the batter around in the oil. Fill in any large voids but leave some smaller ones. Each funnel cake should use about 1/2 cup batter if using an 8″ pan. Fry until golden brown on the first side, about 1 minute. Carefully turn and continue frying until golden brown on the second side. Drain and serve on double layer of paper plates. Dust with powdered sugar or toppings of your choice! Makes about 9 (8″) funnel cakes. Enjoy!

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