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Fantastic Funnel Cakes

Benjaman Harre

"This is great for kids and kids at heart. Anyone who loves festival-style treats! Top with confectioners' sugar, honey, strawberries, cherries, or apple pie filling."
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14 m servings 288 cals
Original recipe yields 14 servings

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  • Prep

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  1. Put enough shortening in a deep skillet to fill about 1 1/2 inches and heat to 400 degrees F (200 degrees C).
  2. Mix milk, eggs, sugar, baking powder, and salt together in a bowl; slowly add flour, while continually mixing, until batter is smooth. Transfer batter to a squeeze bottle or funnel. Working quickly, squeeze or funnel batter into the hot oil, starting in the center of the skillet and moving bottle or funnel in a spiral shape.
  3. Fry funnel cake in the hot oil until lightly browned, 1 1/2 to 2 minutes per side. Transfer funnel cakes to a paper towel-lined plate using a slotted spoon.


  • Cook's Note:
  • I have found that Crisco® gives the best taste as far as oil is concerned. You are welcome to try any oil you like tell me how it turns out.
  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 288 calories; 16.7 g fat; 29.5 g carbohydrates; 5.3 g protein; 43 mg cholesterol; 183 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 1
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Not impressed. It's no where near being the texture of a funnel cake.