Hey everyone, Sam here from Sugar Spun Run and today I'm showing you how to make funnel cakes at home.
I don't know about you guys but I love going to the fair or going to carnivals during the summer and getting a big,
hot, powdered sugar covered funnel cake. Well did you know you can make funnel cakes at home
and it's actually very easy? Today I'm going to show you exactly how I make
funnel cakes at home with a very simple batter. It's very similar to my pancake
batter so let's go ahead and get started. Now the first thing you're going to need
is two cups of all-purpose flour. You'll want this in a medium sized bowl.
We're going to add two tablespoons of granulated sugar.
A teaspoon of baking powder and a half teaspoon of salt. Now we're just going to use a whisk to whisk
your dry ingredients together until everything is completely combined.
Now set your dry ingredients aside and now you are going to need a new a clean
large bowl. Now to this bowl we are going to add one cup of milk.
And two large eggs.
Now I'm just gonna use the same whisk I used to whisk together my dry
ingredients and I'm going to lightly beat the egg and just stir the milk and
egg together until they're nicely combined. A lso if you would like you can
add a little bit of vanilla extract at this point it's totally optional it's
gonna make the funnel cake a little richer in flavor, but this would be one
you'd want to add it. So our egg and our milk are nicely combined here so while
I'm whisking I'm actually going to gradually add my dry ingredients to my wet ingredients.
We really don't want any lumps in our batter if we can avoid it,
so whisking while you're adding the flour really helps prevent this.
Now just whisk your batter together until it's nicely combined and smooth, or
at least pretty smooth. you don't want any big lumps in it.
So now that we have our batter prepped we're going to set that aside and let it rest, and let's
head over to our stove top. You are going to need a medium sized heavy-bottomed saucepan.
And we're going to fill this saucepan about two to three inches deep with vegetable oil.
Now oil temperature is very important whenever you're frying so we want to
make sure we're getting our oil to exactly the temperature we want it to be,
which is between 370 and 375 degrees Fahrenheit.
To make sure we're getting our oil to the right temperature I'm going to be
using a thermometer. I'm going to fix this to the side of my pot and you want
to make sure that the tip of your thermometer is suspended in the middle
of the oil, and it's not touching the bottom of the pot. Now turn your stove
top heat to medium and you're going to wait for your oil to get to that
temperature which again is between 370 and 375 degrees Fahrenheit. If your oil
temperature is too low your funnel cakes will end up soggy. If it's too hot
they're going to end up burnt, or even worse, burnt on the outside and raw on
the inside. Now that our oil is reached temperature, we're going to want to go
ahead and start frying our funnel cakes. Now if you have a funnel you can
certainly use it. You will want one that can hold at least a 1/2 cup of batter
and that has about a 1/2 inch opening. Now what you would do is you would just
plug the opening with your finger. You'd portion in about a 1/2 cup of batter.
Hold it over the oil release your finger and then move it around in a circular or
crisscross pattern. Now that's great if you have a funnel, but I know not
everybody keeps funnels in their kitchen. So what I'm going to do is I'm going to
fill a measuring cup with about a 1/2 cup of batter.
And then, as I'll show you in just a second, we're just going to drizzle that into our pot of oil. We're
going to do it slowly so we're not pouring it all in at once. We just have
about a half-inch thick ribbon of batter coming off of our measuring cup spout.
Now you're going to need to cook your funnel cake until it's golden brown on
each side, usually takes about 90 seconds or 2 minutes for each side to cook to a
nice golden brown. Once the bottom is nice and golden we're going to use some
tongs and flip that over. Now be careful. You don't want to splash yourself with the oil.
Once our funnel cake is finished cooking and it's a nice golden brown on
both sides we're going to carefully remove it to a plate, and I like to line
my plate with either napkins or paper towels just to absorb any excess grease.
Now you're going to want to let your oil come back to temperature between each
funnel-cake, otherwise, they're not going to cook properly. Meanwhile you're going
to want to enjoy your hot funnel cake while it's hot, and of course every
funnel cake needs a generous dusting of powdered sugar.
And that is how you make funnel cake at home. Super easy, super fast. It's a very simple recipe and I
think you guys are going to love this one. No carnival required. Alright if you
guys try this recipe out I would love to know what you think. Thank you so much
for watching and I will see you next time.
It's just like the fair. It's nice and hot. You can add more powdered sugar if you want. I'm going to eat this whole thing.
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