Bring the state fair to your home with these crisp and tender FUNNEL CAKES coated in powdered sugar and fresh strawberries!
As a teenager, I spent a lot of my summers at Six Flags. Almost every time I went I got Dip n’ Dots or funnel cake. I haven’t figure out how to make Dip n’ Dots yet but Funnel Cakes are a breeze! Now you can have a delicious funnel cake at home for a fraction of the price.
These are as much fun to make as they are to eat! And do you know why they call them “funnel” cakes? Because you use a funnel to pour the batter! I’m sure people have found other ways to dispense the batter but if you want them to be legit, use a funnel. All you do is put your finger over the bottom hole of the funnel, fill it up with batter, hold the funnel over the pot of oil, release your finger and move the funnel around as the batter comes out.
Whenever I buy funnel cakes I usually just get the plain ones with only powdered sugar on top but the strawberries pair perfectly with it and make me feel a little bit better about eating fried dough covered in a blanket ofdsdsx powdered sugar.
Kids especially loves these. Trust me. How could a child not love a sugar covered donut? Make these with the kids for your next family night!
FUNNEL CAKES
Funnel Cakes
Ingredients
For the Strawberries:
- 2 pounds strawberries, quartered
- 1/4 cup granulated sugar
For the Funnel Cakes:
- Vegetable oil
- 1 1/2 cups milk
- 2 eggs
- 3 tablespoons sugar
- 2 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Confectioners', powdered sugar
Instructions
For the Strawberries:
- Place washed and cut berries in a bowl, sprinkle with the sugar, toss, and place in fridge.
For the Funnel Cakes:
- Fill 4 quart pot (8-inches in diameter) with 2 inches of vegetable oil and heat to 360 degrees over medium heat.
- In a medium mixing bowl, whisk the milk, eggs, and sugar together. Add the flour, baking powder, and salt and mix until smooth. Mixture should be thin enough to easily go through a small kitchen funnel. Test it over the mixing bowl and if it's too thick, mix in more milk; if too thin, mix in a little more flour.
- Place your finger over the bottom of the funnel and fill it with 1/2 cup of batter. Hold the funnel over the pot of hot oil and remove your finger to release the batter into the oil while moving the funnel in a circular motion and then every which way so it's all connected. Fry until golden brown (1-2 minutes), carefully flip with tongs, and fry the second side until golden (about 1 minute). Remove and drain on paper towels. Sprinkle with lots of powdered sugar, top with strawberries and enjoy warm.
This recipe first appeared over at Handle the Heat where I’m a contributor.
I remember funnel cakes being crunchy and delicious. Wouldn’t the strawberries and glaze make these soggy?
Marilyn, Yes. They are crispy on the outside from being fried. You eat it right after adding the strawberries while the funnel cake is still hot and fresh. It won’t have time to get soggy. There really isn’t too much liquid from the sugar strawberries to make it soggy anyway.
This looks absolutely AMAZING! Funnel cakes have always been my favorite thing about any fair (other than the Tilt-a-Whirl, that is). Pairing them with strawberries sounds delightful. I’m excited to try these out sometime. Thanks for sharing your recipe 🙂
i have never made funnel cakes before! think they are a really american thing? definitely something i need to try – they look wonderful XX
Probably. We American’s really like fried food. haha! Thank you Thalia!
Oh my this brings back childhood memories!! I haven’t had a funnel cake in such a long time!! Love this!
I know, right?! There was like a 5 year gap when I hadn’t eaten one. Thanks Malinda!
Oh I use to love eating these at the State Fair growing up- and I had no idea why they were called a funnel cake! These look so good- love the idea of strawberries on top!
Thanks Heather! Now you can eat them at home! Definitely top it with the strawberries.