After visiting Country Bakery in the LA Farmers Market, I was inspired to make a funnel cake recipe at home. These Pennsylvania Dutch pastries are a favorite at county fairs across America.
But do you need a funnel to make funnel cake? Actually, these days, it’s much easier to use a pastry bag. You can also just pour it from a pitcher into the oil. Also, there’s no need to buy a special funnel cake fryer to make funnel cake. All you need is a 6-inch cast iron pan!
I like to top my funnel cake with fresh strawberries, powdered sugar and whipped cream. Hope you enjoy it!
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 2 cups of milk
- 3 beaten eggs
- 2 cups canola oil
- Sifted powdered sugar fresh whipped cream and fresh-cut fruit or jam
- In a bowl, mix together the flour, baking powder, salt and sugar. Next, stir in 2 cups of milk and 3 beaten eggs.
- Heat 2 cups of canola oil to about 350 degrees. If you don’t have a frying thermometer, you can tell if the oil is ready with a wooden spoon. Just place it in the hot oil and if a lot of bubbles form around the edge, your oil is hot enough for frying. You can also flick some water or a bread cube in the oil. If it sizzles immediately, the oil is ready.
- When you’re oil is hot, drizzle 1/2 cup of the funnel cake mix into the hot oil, making a circular crosswise pattern. Let it set about 2-3 minutes, or until it looks nice and golden brown underneath.
- Flip it over and cook the other side, then remove with a slotted metal spoon or metal tongs onto a paper towel or wire rack.
- Cover with sifted powdered sugar, fresh whipped cream and the fresh-cut fruit or jam of your choice.