Funnel Cakes

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funnel cakes

Funnel cakes are a classic fried American carnival treat. They’re fun, light, fluffy, and, most importantly, so much easier than making doughnuts from scratch. We’ve given the classic confectioners’ sugar a modern update with naturally colored and flavored sugar toppings. 

We used coconut oil to fry up these treats with fabulous results (along with a wonderful coconut aroma that filled the kitchen). You can use any oil that tolerates high heat like vegetable, peanut, or canola. Funnel cake batter can also be used as a coating to make deep-fried anything...like Oreo® cookies, chicken, or even vegetables.

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings

Ingredients

  • 2 eggs

  • 2 cups soy milk

  • ¼ cup water

  • 1 teaspoon vanilla extract

  • 3 cups all-purpose flour

  • ¼ cup sugar

  • 1 tablespoon baking powder

  • ½ teaspoon kosher salt

  •  Coconut oil, melted

  •  Flavored confectioners' sugar, for dusting (recipe follows) 

Preparation

1. In a medium bowl, lightly beat eggs. Whisk in soy milk, water, and vanilla.

2.In a separate bowl, combine flour, sugar, baking powder, and salt. Slowly mix dry ingredients into soy milk mixture until smooth.

3.In a frying pan or Dutch oven, pour in coconut oil until it reaches ½-inch up the sides of the pan. Heat oil on medium-high, until temperature reaches 375°F.

4.Place batter in a squeeze bottle or in piping bag fitted with a large round tip. Drizzle batter in a circular motion to create spiral shapes into hot oil, and fry for 2 minutes on first side, until golden. Carefully flip with a spatula or spider, and fry on the opposite side for 1 minute more.

5.Drain on paper towel and dust with plain sugar or flavored confectioners’ sugar (recipe follows).

Naturally Flavored Confectioner's Sugar

Funnel Cakes from Magazine

On trend this year: natural ingredients, even for indulgent, fried treats. Skip the food coloring and go for vitamin-packed, good-for-you ingredients like cinnamon, strawberries, and green tea this Chanukah season. To make the ultimate bundt cake glaze, add 1 to 2 tablespoons of soy milk to any of the flavor combos below.

CARDAMOM-CINNAMON

1.Mix 1 cup confectioners’ sugar with 1 teaspoon each of cinnamon and cardamom.

STRAWBERRY

1.Using a blender or spice blender, pulse 2/3 cup of freeze-dried strawberries until they turn to powder.

2.Add 3 to 4 tablespoons of strawberry powder to 1 cup confectioners’ sugar. Add more strawberry powder as desired.

MATCHA GREEN TEA

1.Combine 1 cup confectioners’ sugar with 1 tablespoon of matcha green tea powder.