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Crispy, lacy, and utterly irresistible, this classic American fair food is a delight. Dusted generously with powdered sugar, these golden-fried treats are surprisingly easy to make at home. Bring the carnival to your kitchen in under 30 minutes!
For 8 servings
Prepare the Batter
Heat the Frying Oil
Fry the Funnel Cakes
Crispy, lacy, and utterly irresistible, this classic American fair food is a delight. Dusted generously with powdered sugar, these golden-fried treats are surprisingly easy to make at home. Bring the carnival to your kitchen in under 30 minutes!
This american recipe takes 30 minutes to prepare and yields 8 servings. At 315.1 calories per serving with 5.77g of protein, it's a beginner-friendly recipe perfect for dessert or snack.
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Drain, Dust, and Serve
Instead of powdered sugar, dust the hot cakes with a mixture of 1/4 cup granulated sugar and 1 tablespoon of ground cinnamon.
Serve with a drizzle of chocolate syrup, a dollop of chocolate-hazelnut spread, or mini chocolate chips.
Top with fresh berries, a scoop of fruit pie filling (like cherry or apple), and a swirl of whipped cream.
Drizzle with warm caramel sauce and a sprinkle of sea salt for a sweet and salty treat.
The simple carbohydrates from the flour and sugar provide a rapid source of energy, making it a satisfying treat when you need a quick pick-me-up.
As a classic comfort food associated with fairs and happy occasions, enjoying a funnel cake can provide a sense of nostalgia and happiness, contributing to mental well-being.
A single funnel cake made according to this recipe contains approximately 325 calories. This can vary based on the exact amount of oil absorbed and toppings added.
Funnel cake is a deep-fried dessert high in refined carbohydrates, fat, and sugar. It is considered an indulgent treat rather than a healthy food and should be enjoyed in moderation.
The most common reason for a greasy funnel cake is that the oil temperature was too low. If the oil isn't hot enough (below 365°F or 185°C), the batter absorbs oil instead of instantly crisping up.
Yes, you can prepare the batter and store it in an airtight container in the refrigerator for up to 24 hours. The batter may thicken slightly, so you might need to whisk in a splash of milk before frying.
A neutral oil with a high smoke point is best. Vegetable oil, canola oil, sunflower oil, or peanut oil are all excellent choices.
Baking will not produce the classic light, crispy, and lacy texture of a funnel cake. The result would be more like a flat, dense pancake. Frying is essential for an authentic funnel cake.
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