Old Fashion Funnel Cake
Old Fashion Funnel Cake offers a crispy, golden treat with a light, airy interior, perfect for fairs, festivals, or satisfying sweet cravings with family and friends.
Ingredients
Instructions
- Beat the eggs and add them to the lukewarm milk.
- Sift together the flour, salt, baking soda, and baking powder.
- Mix the dry ingredients with the wet mixture until smooth.
- Pour the batter through a funnel into hot oil, which should be at 350° to 375°.
- Funnel opening should be about 5/8 inches wide to control the flow.
- Fry until golden brown, then drain on paper towels and serve.
Tips & Substitutions
For a lighter funnel cake, use cake flour instead of all-purpose flour. If you don't have a funnel, a squeeze bottle with a wide opening works well. Ensure the oil temperature is consistent; too hot will burn the cake, while too cool will make it soggy. For added flavor, consider mixing in a teaspoon of vanilla extract or a dash of cinnamon to the batter. This recipe is also great for customizing with toppings.
Serving Suggestions
Serve funnel cakes dusted with powdered sugar or topped with fresh berries and whipped cream for a delightful dessert. They also pair beautifully with ice cream for a fun treat. For a savory twist, consider serving alongside a spicy dipping sauce or alongside appetizers like Chili Rellenos Soup for a unique twist on a meal.
Storage & Reheating
Funnel cakes are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to two days. To reheat, place them in a preheated oven at 350°F for about 5-7 minutes to restore their crispiness, instead of using a microwave which may make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashion Funnel Cake contains roughly 292 calories, with 5g protein, 61g carbohydrates, and 4g fat. It is an excellent source of calcium (32% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 2745mg per serving (119% 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 use a different type of milk for this recipe?
Yes, you can substitute whole milk with any non-dairy milk like almond or oat milk for a dairy-free version. Just ensure it's lukewarm before mixing it with the eggs, as temperature affects the batter consistency.
What can I do if my batter is too thick?
If your batter seems too thick, gradually add a little more lukewarm milk, one tablespoon at a time, until you reach a smooth, pourable consistency. This will help ensure even frying and a fluffy texture.
Can I make the batter ahead of time?
It's best to use the batter immediately for optimal texture and taste. If needed, you can prepare the dry ingredients in advance, then mix with the wet ingredients just before frying to keep the batter fresh and airy.
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).