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Funnel Cakes


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Funnel Cakes


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Funnel Cakes

This same recipe makes great apple fritters. Peel, core, and slice three apples into 1⁄4-inch rings. Lightly coat in flour, shaking off excess. Prepare batter as directed. Dip the apple rings into the batter, shake off excess, and fry. Sprinkle with confectioner’s sugar and cinnamon.


  • Prep Time : 10 min
  • Cook Time : 10 min
  • Ready Time : 20 min


10 Servings


  • canola or vegetable oil
  • 2 1/2 cups all purpose flour
  • 1/2 cup sugar
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 1 cup milk or soy milk
  • 1 cup water, plus more as needed
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • confectioner's sugar, for dusting


In a 10-inch skillet, heat 3⁄4-inch of oil over medium heat, to 375˚F.
Meanwhile, in a medium bowl, combine the flour, sugar, baking powder, and salt. Set aside.
In the bowl of a mixer, beat the milk, 1 cup water, vanilla, and egg on medium-high speed. Add the dry ingredients and beat until smooth.
Hold a thumb over the bottom opening of a funnel. Using a ladle or measuring cup, pour batter into the funnel. Release your thumb and drop the batter into the oil in a circular and zigzag motion. Do not fill entire skillet since the batter expands and puffs as it cooks. If the batter is too thick to run through the funnel, add water, a tablespoon at a time, up to maximum of 7 or 8 tablespoons, to thin it.
Fry for 30 seconds or until the edges are golden-brown. Using tongs, turn the funnel cake over and fry 20 seconds longer. Remove the funnel cake to paper towels to drain. Dust with confectioner’s sugar. Repeat with remaining batter.


About Susie Fishbein


Susie Fishbein is an everyday cook who loves to share her passion for cooking and entertaining with friends and family. Her enthusiasm for food and entertaining led to the creation of her best-selling cookbook series, Kosher by Design. Susie is a wife, mother of four children, and mother of 7 cookbooks.

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