I have loved funnel cakes since I was a little girl. Every opportunity I get, which isn’t often thankfully, I indulge in a funnel cake. It is the quintessential fair food. I came across this recipe in a booklet I purchased at my library’s bookstore. It’s Taste of Home Contest-Winning Desserts, published in 2008. Week 15 recipe in the 52 Week New Recipe Challenge is for funnel cakes.
Are these ever fun to make! A bit messy but fun, none the less. The key is to make sure when you are swirling the batter to make sure all parts touch so you have a round, full funnel cake. The batter will keep in the refrigerator for a couple of days but make sure you bring it to room temperature before making any funnel cakes.
1 cup milk
1 cup water
1/2 teaspoon vanilla extract
3 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
Vegetable oil for frying
In a large mixing bowl beat eggs. Add milk, water, and vanilla until well blended. In a separate bowl combine flour, sugar, baking powder and salt; beat into egg mixture until smooth. In a skillet filled with an inch of oil or a deep fat fryer, heat oil to 375 degrees F. Cover the bottom of a funnel spout with your finger and ladle 1/2 cup of batter into the funnel. Holding the funnel several inches above the skillet, release your finger and move the funnel in a spiral motion until all the batter is released (scraping with a rubber spatula, if necessary).
Fry for approximately 2 minutes on each side or until golden brown. Drain on paper towels. Dust with confectioners sugar and serve warm.
Makes 8 servings.
Source: Taste of Home Contest-Winning Desserts