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My review
Funnel Cakes I
Sassy Squirrel
"A puffed fried cake. It can be sprinkled with confectioners' sugar or cinnamon sugar."
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Ingredients
servings 437Original recipe yields 12 servings (12 - 15 cakes)
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Directions
{{model.addEditText}} Print- Sift together the flour, baking powder, and salt.
- In a large mixing bowl, stir together the eggs and the milk. Add flour mixture to the egg mixture, and beat with a mixer until smooth. The consistancy should be thin enough to run through a small kitchen funnel. Test it, and if it is too thick beat in a little more milk; if too thin, beat in a bit more flour.
- In an eight inch skillet, heat the oil to 360 degrees F (182 degrees C).
- Put your finger over the bottom opening of the funnel, and fill the funnel with a generous 1/2 cup of the batter. Hold the funnel close to the surface of the oil, and release the batter into the oil while making a circular motion. Fry until golden brown. Use tongs and wide spatula to turn the cake over carefully. Fry the second side one minute. Drain on paper towels, and sprinkle with sifted confectioners' sugar.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 172208 Ratings
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Most helpful positive review
8/10/2006
OMG! I only made half of the batch. I added about 1 teaspoon vanilla and about 1/4 cup sugar to the batter. I don't have a kitchen funnel so I used a ziploc bag with a corner cut off. These were...
Most helpful critical review
1/16/2006
I don't think it was the recipie, but I'm not sure what happened...I halved this recipe, used a deep fryer and candy thermometer to make sure the oil was at 360. When I poured the batter in the...
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8/10/2006
OMG! I only made half of the batch. I added about 1 teaspoon vanilla and about 1/4 cup sugar to the batter. I don't have a kitchen funnel so I used a ziploc bag with a corner cut off. These were...
1/2/2007
A very good recipe. I have seen that some have used ziploc bags but we used an old mustard bottle and it worked perfectly! plus it is a good container to refrigerate any leftover you may have.
1/16/2006
I don't think it was the recipie, but I'm not sure what happened...I halved this recipe, used a deep fryer and candy thermometer to make sure the oil was at 360. When I poured the batter in the...
10/26/2010
I have used this recipe for three years. The original receipe is only a 3-4 star recipe. I've jazzed it up a bit: 1. Add about 1/4 cup of sugar 2. Add 1 tsp of vanilla 3. MAKE SURE YOU USE A...
1/7/2007
it's a great recipe! the only problem i'm having is as soon as the batter hits the oil..it goes straight to the bottom of the pan, so i stir it..the batter sticks to the spatula then all the bat...
1/21/2008
We added 1 tsp of vanilla and 2 TBSP of sugar and this came out GREAT!
2/9/2011
Good stuff! However, not advised for party of two. Otherwise, 1/5 the ingredients and you'll have just enough to satisfy your cravings!
11/9/2006
The recipe used too much salt. I would halve it next time. At first, I thought that it was just me, but everyone was telling me that it tasted a little salty. We tried to cover it up with tons o...
7/15/2006
Delicious...I added just a little bit of vanilla extract and it was just the right touch. I don't have a funnel either, so I used a pastry bag instead. Dust it with some powder sugar and that'...