F is for Funnel Cakes
You can find all of the posts in this series here.
Summer just wouldn’t be summer without fairs and funnel cakes. In Harlan, we have the Poke Sallet Festival every summer. Funnel Cakes at the Poke Sallet festival are $5.00 each. For our family of we would have to pay a minimum of $35.00 for everyone to have their own Funnel Cake. That’s a lot of money!
It’s a lot smarter to learn how to make homemade funnel cakes at home – you’ll be so glad you did! And these are soooo yummy!
So we go and enjoy the free festivities and come home… and I make Funnel Cakes.
Melissa’s Homemade Funnel Cakes
- 8 cups of oil {for frying}
- 2 cups all purpose flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 cup milk
- 2 eggs
- 1 cup sifted powdered sugar {for garnish}
In a deep fryer or large deep pan, heat oil to 375 degrees. In a bowl, mix together flour, baking powder, salt, milk and eggs until just combined. Don’t over mix. The batter will be a little lumpy.
To fry the funnel cakes you can either carefully pour the batter from a mixing cup, a special funnel cake pitcher, or from a regular funnel {covering the bottom with your finger until you’re ready for the batter to drop into the oil}. Be careful to not splash yourself with oil! You are going to pour the batter in a swirling motion, criss-crossing the batter, making roughly a 5 – 6 inch circle. Fry on both sides until golden brown.
Drain onto a paper towel and generously cover with sifted powder sugar. Serve while still warm.
Note: A few years ago I purchased this Funnel Cake Starter Kit, which comes with a pitcher, a ring, and a pair of tongs. The pitcher really makes pouring the batter easier.
