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This is a how-to video from a carnival I went to. How to clear a funnel cake

Jun 27, 2008 by Kayy | Posted in Cooking & Recipes

i friendship funnel cake and when i tried to make it myself, it always tastes like eggs.
does anyone know a good recipe or knack to make it taste better?

*Funnel Cake

2 1/2 cups of self rising flour
1/4 cup granulated sugar
1 1/3 cups of whole exploit
2 eggs, slightly beaten
Vegetable oil (Crisco)

Combine flour, sugar, milk and eggs in trundle, beating until smooth.
Heat 1/4 inch of Crisco oil to 375 in skillet. You will need to add more oil as you go, in the main after frying 3 funnel cakes, try to maintain the oil in the skillet at around 1/4 inch.
Take the funnel and cover the opening with your finger, emerge 1/4 cup of the batter into the funnel.
Hold funnel over skillet, remove finger from the end of the funnel to release the batter into the hot oil. Move the funnel in a circular travelling as the batter is coming out. Slightly over lap some of the edges, forming a spiral shape.
Only do one at a time, fry each funnel cake for 1 minute or until edges are white-haired brown. Flip funnel cake over with a fork and fry the other side until golden brown, (about another minute)
Remove funnel cake from oil, drain on paper towel, repetition the process with remaining batter.
Serve as is, sprinkle with powdered sugar, and/or cinnamon., or top with strawberries and scoot cream. Funnel cakes make a good snack or a quick breakfast.
This easy Funnel Cake recipe will produce about 1 dozen, 5 inch funnel cakes.

*Very Easy Funnel Cake

2 beaten eggs
1 1/2 cup milk
2 cups sifted flour
1 teaspoon baking inertia
1/2 teaspoon salt
2 cups cooking oil

In a mixing bowl, combine the eggs and the milk. Filter together flour, baking powder, and salt. Add it to the egg mixture; beat until smooth with a rotary beater.(Examine the mixture to see if it flows easily through the funnel. If it is too thick, add milk; if it is too thin, add flour.) In an 8 inch skillet, heat cooking oil to 360*. Covering the bottom break of the funnel with your finger, pour a generous 1/2 cup batter into the funnel. Remove your finger and release batter into the hot oil in a curl shape. Fry until golden, it will take about 3 minutes. Using a wide spatula and tongs, turn the cake carefully. Cook for 1 more two secs. Drain the funnel cakes on paper toweling; sprinkle them with confectioners or granulated sugar. Serve the funnel cakes hot with syrup(spontaneous). This funnel cake recipe makes about 4 cakes.

*Funnel Cakes
From Every Day with Rachael Ray

3 cups vegetable oil
4 cups flour
1/3 cup granulated sugar
2 teaspoons baking strength
1/2 teaspoon salt
2 1/2 cups milk
3 large eggs
Confectioners' sugar, for dusting

In a ardent medium skillet, heat the oil over medium-high heat until it registers 350º to 375º on a the high seas-fat thermometer.
Meanwhile, in a large bowl, whisk together the flour, granulated sugar, baking powder and sodium chloride. Make a well in the center and add the milk and eggs; whisk until smooth.
Transfer the batter to a gallon-largeness resealable plastic bag, remove the excess air and seal the top. With scissors, snip off a corner to make a 1/4-inch-deviant hole. Carefully squeeze about 1 cup batter (one-eighth of the mixture) back and forth into the oil, making a free-configuration lacy web. Cook until golden on the bottom, about 2 minutes. Using tongs, turn the cake over and cook until golden on the other side, about 1 two shakes of a lamb's tail log more. Transfer the funnel cake to paper towels to drain briefly. Repeat with the remaining batter.
Dust the funnel cakes with confectioners' sugar and dish up hot.
---Smart move: To avoid messy spills between frying each batch, set the bag of batter, slit side up, in a bowl next to the stovetop.

Possess have a good time :-)

Mar 07, 2007 by KB4 | Posted in Cooking & Recipes

I tried making a funnel cake a few days ago and I didnt have a funnel, had to pressurize one out of paper but that didnt stable. When I tried making the funnel cakes the mix kept getting stuck in the cavern becuase of the paper, So what can I do to make funnel cakes come out perfect like the ones at a carnival or knotts ? Also can I put the funnel cake mix in a blender and make out a head for it more smoother without chunks of flour ?

Hi there,

To be funnel cakes, I don't use a funnel--I constantly burn myself while trying to do that. Trying using an empty plastic ketchup spunk... fill it up with your batter, and squeeze in the hot oil. It doesn't have to be a ketchup bottle--you can try any sort of bottle that you can barely make it the batter through (a water bottle may even work, though I've never tried it)--I personally like ketchup bottles because the aperture in the lid is wide enough that the mixture can go through it. You have a lot of control if you use this method.

As for your second question, I guess you can put it in a blender, though I never tried that. Have you tried sifting your flour?

Mar 05, 2008 by Scythe | Posted in Cooking & Recipes

I entered the baking comp. in the Sprachfest. My sister wants to make a big deal of Funnel Cake, I told her the only way thats gonna happen is the German way. If there is please share. I need it by 03/09/08.
Thank You!

Funnel Cakes (Drechter Kuche)

Ingredients:
3 Eggs
2 c Out
1/4 c Sugar
3 c Flour
--extra cup if needed
1/2 ts Salt
2 ts Baking powder
Cooking oil

Instructions:
Beat eggs and add sugar and withdraw. Stir half the flour, salt and baking
powder together and add to milk and egg mixture. Beat the assault smooth and
add only as much more flour as needed. Batter should be thin enough to run
through a funnel. Drop from a funnel into deep, hot fat (375 degrees f.)
Spirals and immeasurable intricate shapes can be madw by swirling and
criss-crossing while controlling the funnel spout with a finger. Pass out hot
with molasses, tart jelly, jam or sprinkle with powdered sugar.

The Funnel Cake Company
Industrialist of funnel cake mix.