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Funnel Cakes

  • Prep Time: 15 Minutes (Total Time 45 Minutes)
  • Serving Size: 10
  • 1-1/2 cups Flour
  • 1/4 cup Granulated Sugar
  • 1-1/2 teaspoons CALUMET Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 2 Eggs
  • 1 cup Milk
  • 1 teaspoon Vanilla
  • Oil, For Frying
  • 1/4 cup Powdered Sugar
  • SIFT flour, granulated sugar, baking powder, baking soda and salt into large mixing bowl; set aside. Beat eggs, milk and vanilla in bowl with wire whisk until well blended. Add to flour mixture; mix well.

    HEAT oil to 375?F in large saucepan or deep fryer. Slowly pour 1/4 cup of the batter into hot oil in a free-form lattice pattern. Cook 30 sec. on each side or until golden brown on both sides. Drain funnel cake on paper towels. Repeat with remaining batter, allowing oil to return to 375?F between batches.

    SPRINKLE with powdered sugar.

    KRAFT KITCHENS TIPS

    Make it Easy

    Use a plastic squeeze bottle to pour the batter into the hot oil. Cut the tip wide enough to form a steady stream of batter for shaping the funnel cakes.

    Cooking Know-How

    Be sure to use a thermometer to check the temperature of the oil. Frying at too low a temperature will cause the funnel cakes to absorb too much oil, while too high a temperature will cause burning.

    RECIPE COURTESY OF KRAFT FOODS