Step through the gates and you're hit with it... that delicious, sweet smell of funnel cake. Next to zeppoles and kettle corn, fennel cake makes me immediately think of summer festivals and the fair. Keep reading for an easy way to skip the lines, bring back summer nostalgia and make them at home for the masses with a slightly fancier version thanks to nuts and vanilla syrup:
Of course now when you go to many amusement parks you'll find all sort of decadent, over the top versions of funnel cake. Covered in broken Oreos, gooey cherry compote, soft serve ice cream even with whipped cream. Still it's all about the fried cake underneath. For a long time I experimented to get the right texture and flavor which is not too sweet but chewy and eggy on the inside. Crisp, flaky golden brown on the outside. Always in that perfect birds nest shape.
Through a lot of trial and error (mostly error) I finally have a keeper recipe that tastes identical to what is found in the world of fair food. Which, let's be real, makes for really popular party food. Also after much snooping behind the scenes I can also share that fancy pitchers or actual funnels are not even necessary to make funnel cake. Most are made using a simple ladle. I will say that my funnel cake pitcher does make things a lot easier and the same company that makes it actually makes one of the only funnel cake mixes that tastes lejit. Find both over here.
OK, now on to the funnel caking:
Homemade Funnel Cake
The fair classic is made here with a drizzle of vanilla simple syrup and a sprinkling of nuts. As an alternative use wet walnut ice cream topper or chocolate syrup and hazelnuts.
- 1 Egg
- 2/3 Cup Milk
- 2 Tablespoons White sugar
- 1 & 1/4 Cups All purpose flour
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt
- 1 teaspoon Vanilla extract
- Oil for frying
- Vanilla syrup
- 1/4 Cup Pecans (chopped)
Combine all ingredients and mix well so it is free of lumps.When oil is heated, test by adding a couple of tablespoons of batter. Fry and remove.Using a funnel cake pitcher, funnel or ladle carefully and evenly begin pouring the batter counter clockwise creating 3 circles ( O ). Then immediately pour the batter inside the ring up and down and to either side 3 times ( + ).Fry for 2 to 3 minutes until golden brown and carefully flip using chop sticks. Remove each funnel cake and place on a layer of paper towels to drain. Dust with powder sugar, drizzle with vanilla syrup and chopped nuts. Serve hot and right away.
DetailsPrep time: Cook time: Total time: Yield: 4 servings
This is part of a series on festival / fair food recipes galore. For more of these fun recipes for your next get-together click on over here.
Image: mam for Gave That