For me, funnel cakes evoke strong memories of high school football games – bright lights, cool night air, the sound of the marching band, the smell of fried dough wafting through the air.Funnel cakes are also one of the first food items that come to mind when I think about fair food. I can close my eyes and instantly see colored lights, hear the shrieks of thrill seekers and the sound of music. There is a hot funnel cake wrapped in white paper in my hand and as soon as I take my first bite, there is powdered sugar all over my clothes and face.
You don’t have to wait until a fair rolls in to your town to enjoy this deep fried snack. Funnel cakes are super easy to make. Once the hot cakes come out of the fryer, coat them high with powdered sugar and keep plenty of napkins handy.
- 2 cups oil for frying
- 1 large egg
- ⅔ cup milk
- 1-1/4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Confectioners’ sugar, for dusting
- Heat oil in a large skillet (preferably cast iron) over medium high heat until the oil reaches 350 degrees. Reduce heat to medium to maintain the heat.
- In a medium mixing bowl, combine egg and milk.
- In a separate bowl, combine flour, sugar, baking powder, and salt. Stir dry ingredients into the wet ingredients.
- Pour batter into a funnel (with your finger over the tip), or spoon batter into a large plastic bag with a tip cut off.
- Pipe batter into the hot oil making a squiggly design and working from the center out. Fry funnel cake for two minutes on each side.
- Remove from oil onto paper towels to drain.
- Sprinkle powdered sugar over hot cakes.