Easy Homemade Fair Funnel Cakes
Crispy, golden homemade funnel cakes that taste just like the fair, with an easy strawberry compote topping.
Servings: 6
Calories: 283kcal
Equipment
- Deep Fryer You can use a deep pot, with a thermomter, but the deep fryer regulates the oil temperature for you, and is safer and easier to use.
- ziplock bag This is the easiest way to add the batter to the oil, you can also use a special funnel with stopper, or squeeze bottle.
Ingredients
Funnel Cakes
- 2 eggs
- 1 ½ cups milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- frying oil
- powdered sugar
Strawberry Compote (Optional)
- 700 grams frozen strawberries -or use fresh
- ¼ cup white sugar
- 1 teaspoon vanilla
- 1 tablespoon lemon juice
Instructions
- Sift the flour, baking powder, and salt together into a large mixing bowl and whisk to combine.2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon salt
- In a separate bowl, whisk together the eggs, milk, and vanilla extract until combined.2 eggs, 1 ½ cups milk, 1 teaspoon vanilla extract
- Pour the wet ingredients into the dry ingredients and stir until the batter is smooth. It should be thick enough to hold a ribbon when you lift the spoon but thin enough to flow easily. Add milk one tablespoon at a time if too thick, or flour one tablespoon at a time if too thin.
- Spoon or pour the batter into a large ziplock bag, seal it, and snip a small hole (about ¼ inch) from one corner. Remember, you can always make the hole larger if needed, but you can't make it smaller, so snip and try, then adjust if needed.
- Heat oil in a deep fryer or deep, heavy-bottomed pot to 350°F. Hold the bag a few inches above the oil and squeeze the batter in a circular, criss-cross pattern, aiming for a connected swirl shape. Fry until golden brown on the bottom, about 2 minutes, then carefully flip with a slotted spoon or tongs. Cook the second side until golden brown. Fry in batches. Drain on a paper towel-lined plate and serve with powdered sugar and your favorite toppings.frying oil, powdered sugar
- For the strawberry compote: Combine the frozen strawberries, sugar, lemon juice, and vanilla in a medium saucepan. Bring to a boil over medium-high heat, then reduce to medium and cook uncovered for about 12 minutes, stirring occasionally, until the strawberries are completely soft and the sauce has thickened slightly. Serve warm or at room temperature.700 grams frozen strawberries, ¼ cup white sugar, 1 teaspoon vanilla, 1 tablespoon lemon juice
Video
Notes
- Batter Thickness: Adjust the batter with a tablespoon of milk if too thick, or a tablespoon of flour if too thin.
- Batter storage: Seal leftover batter in the ziplock bag and refrigerate for up to 2 days.
- Compote storage: Store in an airtight container in the fridge for up to 5 days.
- Gluten-free: Bob's Red Mill 1:1 Gluten-Free Flour works as a direct substitution.
- Mini funnel cakes: Reduce batter per cake. Cook about 1 minute per side, or until golden brown.
Nutrition
Serving: 1g | Calories: 283kcal | Carbohydrates: 53g | Protein: 9g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 504mg | Potassium: 340mg | Fiber: 3g | Sugar: 17g | Vitamin A: 192IU | Vitamin C: 70mg | Calcium: 148mg | Iron: 3mg
