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Funnel Cake
Created by: Howcan Team
Ingredients
- 2 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 2 tablespoons of granulated sugar
- 1 1/3 cups of milk
- 2 large eggs
- 1/2 teaspoon of vanilla extract
- Vegetable oil, for frying
- Powdered sugar, for dusting
Instructions
- In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of salt, and 2 tablespoons of granulated sugar.
- In a separate bowl, whisk together 1 1/3 cups of milk, 2 large eggs, and 1/2 teaspoon of vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, whisking until smooth.
- Heat 2 inches of vegetable oil in a large, deep skillet to 375°F (190°C).
- Pour the batter into a funnel or squeeze bottle, and in a steady stream, drizzle the batter into the hot oil, overlapping and crisscrossing to form a spiral shape.
- Fry for 2-3 minutes on each side, or until golden brown and crispy.
- Remove the funnel cake from the oil and drain on paper towels.
- Dust with powdered sugar and serve warm.
Funnel cake, a beloved American fair food, has a rich history dating back to the 19th century. This deep-fried treat is made from a simple batter of flour, eggs, milk, and sugar, which is poured through a funnel into hot oil, creating its distinctive latticed shape. Originally known as "plow line cakes" and popularized by German immigrants, funnel cakes were a staple at agricultural fairs and carnivals. Today, they are enjoyed across the country, particularly at state fairs and amusement parks. Chefs and home cooks alike continue to perfect the art of creating the perfect crispy yet fluffy texture, often serving it with powdered sugar or fruit toppings. For the best funnel cake experience, head to the Midwest or Southern states, where it's a fairground favorite. If making it at home, pay attention to the consistency of the batter and the temperature of the oil for that classic funnel cake taste.
20 min
4 servings
320 calories
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