These funnel cakes get flavor from the brown sugar and cinnamon added to the batter.
These are wonderful with maple syrup or a caramel sauce, or add some fruit (skillet fried apples come to mind!) and a big scoop of vanilla ice cream or fresh sweetened whipped cream.
- 2 large eggs
- 2 cups milk, or more, for desired consistency
- 1/4 cup light or dark brown sugar, packed
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour, 13 1/2 ounces
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 (scant) teaspoon salt
- oil,* for deep frying
- cinnamon sugar, for garnish, optional
- In a deep saucepan, Dutch oven, or deep fryer, heat about 2 inches of oil to 375 F.
- Heat the warming drawer or oven to 200 F if you will need to keep batches of the cakes warm while cooking.
- In a mixing bowl with an electric mixer, beat the eggs until smooth. Add the milk and brown sugar; beat until well blended.
- In another bowl combine the flour, baking powder, cinnamon, and salt. Stir to blend thoroughly.
- Add the dry mixture to the egg and milk mixture. Beat with the electric mixer until the batter is smooth.
- If using a standard funnel, you might need to thin the batter with more milk. It depends on the width of the funnel opening The batter should flow slowly but in one stream.
- A plastic squeeze bottle gives you a little more control over the stream, and the batter can be a bit thicker. Also, the funnel cakes will be thicker and somewhat softer. Either way, they are delicious!
- Before you begin to add the batter to the hot oil, make sure you can produce a slow but steady stream of batter.
- When the oil is at 375° F (or 1 or 2 degrees higher), begin to add the batter.
- With a standard funnel, hold your finger over the opening until it's over the oil, then uncover the opening and move the funnel in circles to make each funnel cake. Make several small or a few larger ones.
- If you are using a squeeze bottle, keep it upside down in a cup to keep the batter at the top and ready to pour. Squeeze the batter out into the hot oil slowly, moving the bottle in circles to form the funnel cakes.
- Cook for about 1 1/2 minutes, turning after about 30 to 40 seconds, or when golden brown on the bottom.
- Remove the cakes with a metal slotted spoon to a pan lined with paper towels to drain.
- Transfer the finished funnel cakes to the warming drawer or oven to keep warm, if desired
.*Peanut oil is an excellent choice for the oil, or use canola or high-heat refined safflower oil.
- To serve, sift powdered sugar over the cakes and drizzle with maple syrup, golden cane syrup, or a caramel sauce.
- They would be delicious with fruit as well. Try apples, blueberries, peaches, or pears.
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