Homemade Funnel Cakes
Our family enjoys attending festivals year-round... and we frequently find ourselves tempted by the tantalizing smell of funnel cakes wafting through the crowds. Funnel Cakes, without a doubt one of the tastiest (though certainly not the healthiest) of fair foods. For a frugal mom like me, the price tag is always discouraging - and moreso for my husband who refuses to spend much on "flour and water" in any form. Multiply it out by 4 children and 2 adults (sure we can share, but 2 or 3 funnel cakes minimum) - and it adds up quickly.
So, we abstain from buying fair funnel cakes and instead we opt to make our own (just as my mother did when I was a kid). Today seemed like a great Funnel Cake Day at the Light House, so for other frugal moms wanting to enjoy funnel cakes on a budget, here's the how to:
Homemade Funnel Cakes
Ingredients
- 1 1/2 c. milk
- 2 eggs
- 2 c. flour
- 3/4 c. sugar
- 1 tsp. baking powder
- 1/2 tsp cinnamon (optional - add if you love cinnamon as I do)
- 1/2 tsp. vanilla (optional)
- 1/4 tsp. salt
- Powdered Sugar
- Vegetable Oil
Steps
- Fill a deep sauce pan halfway with cooking oil and start to heat. It needs to be 375 degrees F to cook the funnel cakes!
- While it is heating, mix all of the other ingredients with an electric mixer until just mixed. I use my mixing bowl with a pour spout. Children help with step 2, but stay back for the remaining steps.
- When oil is at correct temperature, it is time to cook funnel cakes! I have a Tupperware Funnel (it is orange - so how old is it???) and I simply pour the batter into the funnel while using one finger to plug the funnel hole. My funnel holds approx. 1 1/2 c. of batter - the perfect amount for one funnel cake. Then, holding the "filled" but plugged funnel over the pan, I pull my finger back so the batter drips into the pan swirling it in a crazy design. The batter will begin frying as it hits the oil. If you do not have a funnel, you may put the batter into a squirt bottle (i.e. condiment bottle) and squeeze it out, or even pour from a pitcher - the goal though is to have a narrow stream of batter.
- Once the first side of the funnel cake is golden brown, I use heavy duty tongs to flip it and brown the other side (it will be a bit flimsy, that's okay - funnel cakes are meant to be soft not crispy). When both sides are golden brown and/or a toothpick in the center of a bigger section comes out clean - it's ready!
- Using tongs remove and place on a plate with paper towels to absorb grease. Continue until you've used all batter.
- Sprinkle with powdered sugar or other favorite toppings!
- Enjoy!
Notes:
- I save my oil in a glass jar (AFTER it is cool) and label it "funnel cake oil" and the date of use. I have found that I can reuse it a few times within 3 months - if I happen to make them again in that time span.
- I have fried them in a shallow frying pan as well. I prefer deep frying for flavor and control of the grease, but both work.
Photos of our Homemade Funnel Cake Day
Frying the Funnel Cakes
Frying away in the pan
Golden Brown and ready to enjoy!
Don't forget the Powdered Sugar
Yum Yum!