Recipe: Homemade Funnel Cakes

Recipe: Homemade Funnel Cakes

By Jocelyn Delk Adams

I am afraid of roller coasters.  I never ride them and probably never will.

I wish I could get over my fear but at this age, I doubt it will happen.  It all began years ago when my mom told me this terrifying story of when she rode a roller coaster with my dad, probably in the 1970s or early 1980s.  She said that while they were racing through the air, she started to come out of her seat, and my dad had to hold her down the rest of the ride so she would not fly away!  It scared me to death.  She thought it was a funny story, and I thought it was the kiss of death.

So sadly, whenever I head to an amusement park or any neighborhood fair, I always end up being the one sitting on a bench holding everyone’s purses while they ride the death traps.  I get stuck being the security for others’ personal belongings, and sometimes it kinda sucks.  Bored from waiting anywhere between 30 to 45 minutes for my friends and family to make it through the line and ride, I began to look for fun things to do, and on my walk around the park, I discovered funnel cakes.

I adore funnel cakes.  It’s probably because they are fried in hot oil and smothered in powdered sugar (don’t judge me).  They are squiggly dough pieces of perfection that make me feel young again whenever I have one.   I have been wanting to try a recipe for quite some time and finally one morning, I just decided to throw some together.  Let’s just say I have an excuse to skip the amusement park and stay at home.
Funnel Cakes

3/4 cup all purpose flour
1/4 cup corn starch
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon granulated sugar
1/2 teaspoon cinnamon
1/4 cup milk (or water)
2 whole large eggs
1/2 teaspoon pure vanilla extract
oil for frying ( I used 4 cups of canola which is what I had on hand) 
confectioner’s sugar for serving

Add flour, corn starch, baking soda, salt, sugar and cinnamon to a medium sized bowl and whisk together until combined.  Next, add milk, eggs and vanilla extract and whisk all ingredients together until batter is a smooth consistency.

Heat oil in a pot to about 375 degrees.  Add batter to a funnel, squeeze bottle or even a cake decorating piping bag with a round tip (which is what I used).  Once oil is ready, swirl batter in a free-formed, spiral round shape and turn over once the down side is golden brown to fry the other side.  Once both sides are golden brown, remove from oil and place on paper towels to drain.  Immediately cover with confectioner’s sugar and serve while hot. 

Makes 6-7 funnel cakes.
Adapted from A Beautiful Mess

Jocelyn Delk Adams is a media and events producer. She is also founder of Grandbaby Cakes and HighArt Creative Group. Follow her on Twitter at @GrandbabyCakes.

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