Try this Funnel Cake Recipe recipe, or contribute your own.
- Carbohydrate 2379.14952001199 g
- Cholesterol 69.2333333606551 mg
- Fat 20.2799200102809 g
- Fiber 0.00883333333333333 g
- Protein 33.0302333354305 g
- Saturated Fat 11.8627933390869 g
- Serving Size 1 1 recipe (3379g)
- Sodium 14702.3447065844 mg
- Sugar 2379.14068667865 g
- Trans Fat 2.05317166805116 g
- Calories 9527 calories
Step-by-step
- Combine salt, baking powder and flour in a bowl and set aside.
- Cream eggs, sugar and milk in a large bowl.
- Add flour mixture to wet mixture and beat until smooth.
- Batter needs to be thin enough to pour.
- Heat the oil to 375 in a heavy skillet. Make sure the oil is at least 1 - 1½" deep.
- Use a funnel, squirt bottle or plastic bag with the corner clipped to dispense batter. Each funnel cake should use about half a cup of batter.
- Pour batter into oil in circular motion overlapping itself.
- Fry until golden brown then turn over carefully and fry other side for one minute.
- Drain on paper towels, sift powdered sugar over cake.
The Chemistry of Batter Consistency
Flour acts as the structural backbone in this batter, containing the gluten networks necessary to trap expanding gases from the baking powder. Achieving the correct pouring viscosity requires careful incorporation of the dry ingredients into the liquid base. If the batter is too thick, it clogs the dispenser and creates a heavy, dense interior rather than a lacy lattice. Whisk the mixture until completely smooth, ensuring no flour pockets remain before attempting to transfer it to a squeeze bottle or funnel.
Frying Dynamics and Temperature Control
Maintaining a precise oil temperature of 375 degrees Fahrenheit prevents the batter from absorbing excess fat while ensuring rapid exterior crisping. Use a heavy-bottomed skillet with at least 1.5 inches of neutral vegetable oil to provide adequate thermal mass. Dispense roughly half a cup of batter in overlapping circular motions to create the signature web pattern. Fry until the bottom turns golden brown, then flip carefully and cook for exactly one additional minute before transferring the finished pastry to absorbent paper towels.
Storage and Dietary Adaptations
Freshly fried dough is best consumed immediately, as moisture migration rapidly softens the crisp crust. While fried batters do not freeze well after cooking, the dry flour mixture can be pre-blended and stored in an airtight container for weeks. Home cooks managing dietary restrictions can substitute standard wheat flour with a 1:1 gluten-free baking blend containing xanthan gum, though the resulting lace pattern may require minor adjustments to the pouring thickness.
