Funnel Cakes The Amish Way
Delight in these classic Amish funnel cakes, featuring crispy, golden-brown circles dusted with powdered sugar. Perfect for fairs, family gatherings, or a sweet treat anytime.
Ingredients
Instructions
- Beat the egg and add the milk.
- Sift together the flour, salt, sugar, and baking powder.
- Add the egg and milk mixture to the dry ingredients.
- Beat until the batter is smooth.
- Hold your finger over the bottom of the funnel.
- Pour some batter into hot deep oil (375°F), swirling into circles from the center to the outer edge (about 3 inches round).
- Fry until golden brown.
- Drain on brown paper bags.
- Sprinkle with powdered sugar.
Tips & Substitutions
For a lighter batter, consider using cake flour instead of all-purpose flour. You can also substitute buttermilk for regular milk to add a slight tang. Ensure your oil is at the correct temperature to avoid soggy cakes; a thermometer is helpful. If you want to spice things up, add a pinch of cinnamon or nutmeg to the batter for a warm flavor profile.
Serving Suggestions
Serve funnel cakes warm, dusted with powdered sugar for a classic touch. They pair wonderfully with a side of fresh fruit or whipped cream for a delicious dessert. For a fun twist, try drizzling chocolate sauce or caramel over them. They also make a great addition to a carnival-themed gathering alongside snacks like Spicy Blue Cheese Stuffed Celery.
Storage & Reheating
Funnel cakes are best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature for up to a day. To reheat, place them in a preheated oven at 350°F for about 5-7 minutes until crispy again. Avoid microwaving, as this will make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Funnel Cakes The Amish Way contains roughly 120 calories, with 2g protein, 27g carbohydrates, and 1g fat. It is an excellent source of calcium (23% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 880mg per serving (38% of the Daily Value).
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?
While it's best to use the batter fresh, you can prepare it a few hours in advance and store it in the refrigerator. Just be sure to stir it well before using, as it may thicken while chilling.
What type of oil is best for frying funnel cakes?
Vegetable oil or canola oil are excellent choices for frying funnel cakes, as they have high smoke points and neutral flavors. Avoid using olive oil, as it can impart unwanted flavors and has a lower smoke point.
Can I make funnel cakes gluten-free?
Yes, you can make gluten-free funnel cakes by substituting the all-purpose flour with a gluten-free flour blend. Just ensure that the blend includes a binding agent like xanthan gum to help achieve the right texture.
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).