C.H.S. Home Ec Department'S Easy Funnel Cakes
Delicious homemade funnel cakes paired with warm peach and apricot compote, offering a sweet, fruity flavor combination perfect for a comforting dessert or special occasion.
Ingredients
- 1 1/3 cups sweet milk
- 2 1/2 cups self-rising flour ⓘ
- 2 eggs, beaten ⓘ
- 1/4 cup sugar ⓘ
- oil for frying ⓘ
- confectioners sugar for dusting ⓘ
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch ⓘ
- 1 (1 lb. 13 oz.) can sliced peaches, drained ⓘ
- 1 (10 1/2 oz.) can apricot halves, drained ⓘ
- 1 tablespoon butter ⓘ
- 1/2 teaspoon ground cinnamon
Instructions
- In a large mixing bowl, combine the self-rising flour and sugar.
- Add the beaten eggs and sweet milk, stirring until smooth to make the batter.
- Heat oil in a large electric frying pan over medium heat.
- Pour the batter into a funnel or squeeze bottle and carefully swirl into the hot oil to form rings or shapes.
- Fry until golden brown, about 2-3 minutes per side, then drain on paper towels.
- In a saucepan, combine drained sliced peaches, apricot halves, reserved juice, butter, ground cinnamon, granulated sugar, and cornstarch.
- Cook over medium heat, stirring constantly, until the mixture thickens and peaches are heated through.
- Serve the warm funnel cakes topped with the fruit compote and sprinkle with confectioners sugar.
Tips & Substitutions
For a crispier texture, make sure the oil is hot enough before frying the funnel cakes. You can substitute sweet milk with buttermilk for a tangy flavor. If you prefer a lighter version, consider using whole wheat flour instead of self-rising flour. For a flavor twist, try adding vanilla extract to the batter.
Serving Suggestions
Serve the funnel cakes warm, drizzled with the fruit compote made from peaches and apricots, then dusted with confectioners sugar. They pair wonderfully with a scoop of vanilla ice cream for a delightful dessert. For a savory twist, enjoy them with a side of maple syrup or honey.
Storage & Reheating
Store leftover funnel cakes in an airtight container at room temperature for up to 2 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 5-7 minutes until warmed through and crisp. Avoid microwaving, as it can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of C.H.S. Home Ec Department'S Easy Funnel Cakes contains roughly 320 calories, with 5g protein, 67g carbohydrates, and 8g fat. It is an excellent source of dietary fiber (55% of the Daily Value) and vitamin C (42% of the Daily Value), and a good source of calcium and iron. It also contributes 16g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the batter ahead of time?
It's best to use the batter fresh for optimal texture. However, you can prepare the dry ingredients in advance and store them. When ready to cook, just add the wet ingredients and mix until smooth.
What can I use instead of frying oil?
While traditional frying oil is recommended, you can use coconut oil for a unique flavor or even an air fryer for a healthier option. If using an air fryer, adjust the cooking time and temperature according to the manufacturer's instructions.
How do I know when the oil is hot enough?
To test the oil, drop a small amount of batter into it; if it sizzles and rises to the surface immediately, the oil is ready. If it doesn't, wait a few moments and test again to avoid greasy funnel cakes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).