And there are several toppings that you can use, but the
classic topping is this to come in here with powdered sugar and
sprinkle this bad boy with some powdered sugar.
Hello and welcome to you in the kitchen with Matt.
I am your host, Matt Taylor.
Today, I'm going to show you how to make funnel cakes.
For those of you who may not be familiar with funnel cakes,
it's essentially a deep fried batter, kind of like
a pancake batter.
And it's topped off with a variety of toppings.
They're very popular at theme parks and carnivals and they're
super popular here in the United States.
They're very easy.
Make it home using simple ingredients.
If I can do it, you can do it.
Before I move on, make sure to subscribe to my channel and hit
that notification bill so you won't miss out on any of
my new videos.
Let's get started.
Down below in the description box, you'll find
the list of the ingredients and their amounts.
First, get a large, deep pot and add some oil in it,
at least an inch deep inch to an inch and a half deep and set
the heat to medium high.
And we want to keep this up to three hundred and fifty degrees
Fahrenheit or 176 Celsius.
Now I have a medium bowl with one and a half cups of flour,
all purpose flour or plain flour, three tablespoons
of white granulated sugar, about an eighth of a teaspoon
of salt and one and a half teaspoons of baking powder.
Let's just give this a whisk.
You can also use a sifter if you want.
All right, now take another bow.
We will add in one large egg, one half teaspoon of
vanilla extract, one half cup of milk.
I'm using whole milk, but you can use whatever kind of milk
that you want and one half cup of water.
And I use filtered water because my tap water is gross
and then we'll take a whisk.
Try not to get hit everywhere
and give that a good risk,
and we'll take our flour and do a little bit at a time, half of
it at a time.
And we want to wish this really well,
you know, the rest of it in.
And then you want it to be pretty fairly runny, but not
too runny, so about that consistency.
And you could always add in a little bit more water or milk
to thin it out a little bit after you try the first one and
then it helps if you transfer the batter over to like a
measuring cup with a spout or if you do it in a blender,
you can mix this all in a blender and then it already has
a little spout for you.
It just makes it easier to get it into the funnel.
So it's pour the batter into here.
And we have to use a funnel.
I have a couple of different sizes of funnels here, and I'm
going to show you the difference by using what looked
a little wider nozzle and thinner nozzle.
All right.
So I got the oil right around three fifty and now it is
ready to go.
This not to be exactly three fifty.
So what we'll do
is we'll take our I'm going to use my bigger funnel just so
you see how that looks.
And porin oh about a half a cup worth of batter and then go
about an inch above the oil.
So you can see this.
There we go.
And make sure you have adult supervision.
If you're little, I'm going to try this and we'll just go
like this, go around in circles.
Zigzag all around.
And just.
Get all the better on their
OK and depending on the diameter of your funnel,
that will depend on how large the little shapes are.
And we'll let this fly for about forty five seconds
to a minute.
Did try flipping it too soon.
It's liable to fall apart on you.
And when you flip it, if it falls apart and you don't worry
about it because you can just pile it up and it
looks really cool.
Anyway, I'll cover it with like powdered sugar and strawberry
syrup or something.
And so it's not a big deal at all.
See if we can turn this without breaking it.
Yeah, there we go.
Totally looks like small intestines or maybe like
a brain, like a flat brain or something like that.
Oh, yeah.
So yummy.
And after making two or three of these, you want to let the
oil sit and come back up to temperature.
Almost there, I want to get a little bit a little browner.
And we flip it over again.
Look how nice that is.
Awesome.
So this one is ready to go, so we'll remove it, make sure
I'm not in the camera's way.
Let it drip a little bit.
So nice and stable.
This is because I use a thicker stout and we'll put it over
here in my wife, Iraq, and let it drain a little bit.
And then I want to do another one with the small funnel,
get some of those smaller drips in right above.
Go around in a circle, zigzag back and forth.
Yeah.
So you can definitely make the smaller work, you just need to
make sure you pour a little bit more on there so it fills in
all the gaps.
Come in here and give this one.
A flip.
Yeah, look at that.
So awesome looking and then again, come in here and
grab your final quick.
Yep, looks great.
Grab a kind towards the middle and just let it drain.
And then move it over to your why Iraq so we can
drain further
and dry out a bit and don't forget these little specks that
you can get out and pile it on if you want.
And eat those because those are awesome.
And then with any leftover batter, what I will do
is I'll just make
these little ones and it's pretty much exactly the
same thing, but it's just a little and just use up the rest
of the batter.
And there are several toppings that you can use.
But the classic topping is just to come in here with powdered
sugar and sprinkle this bad boy with some powdered sugar.
And there we have an awesome homemade funnel cake, and you
could also come in here with some strawberry syrup
like that and throw that on there as well.
And then usually you can eat it with a fork or you could pick
it up and eat it with your hands if you want.
She looks pretty cool.
Here's what it looks like on the inside, just fried dough
on the inside.
Hmm hmm.
Uh.
The funnel cake itself is not meant to be really sweet
because normally you add a lot of different toppings on top of
it to make it more sweet.
But if you wanted to, you could certainly add a little bit more
sugar to the batter.
All right, the funnel cakes are done and turned out fantastic.
This recipe will make three to four good size funnel cakes.
They're really easy to do, simple ingredients.
If I can do it, you can do it.
I'm Matt Taylor.
This has been another episode of In the Kitchen with Matt.
Thank you for joining me as always.
If you have any questions, comments or requests, put them
down below and I'll get back to you as soon as I can.
Thumbs up down the corner.
Push it.
Don't forget to subscribe to my channel and check out
my other videos.
Take care.
Time for me to dive into this.
Oh, yeah.
Hmm.
To.
OK.
Mm hmm.