Ultimate Carnival Funnel Cakes
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Ingredients
- 1 1/2 cups Self-Rising Flour (or AP Flour)
- 1 teaspoon baking powder *only use if using AP flour
- 1/4 teaspoon salt
- 1/2 cup white sugar
- 1 1/3 cup milk
- 1 teaspoon Vanilla Bean Paste (or 1 whole vanilla bean, split and seeded)
- 1 egg
- Canola oil
- Confectioners’ sugar
- Assorted toppings
- Pineapple Ice Cream Topping
- Strawberry Vanilla Bean Ice Cream Topping
- Hot Fudge
- Ice Cream
- Whipped Cream
Instructions
- Fill a 8” cast iron skillet with ½” of oil.
- Heat to 350F (use a heat safe thermometer).
- Sift the flour, salt and sugar into a large container that you can easily pour from.
- In a separate bowl, beat the egg, milk and vanilla bean paste
- Whisk together the wet into the dry mixture.
- Using a funnel, pour batter into a squeeze bottle with a large opening. The batter is thick so this will take a little bit of time. Also, cut the opening of the bottle (where the batter comes out of so the whole is 1/4” round. You want decent sized hole.
- In a large pan, pour in your favorite frying oil until it is about 1/2 inch deep, and heat to 350F (I used peanut oil).
- Squeeze batter into the hot swirling it outward in a circular motion, or criss-cross back and forth to make a cake about 6” inches round. Don’t over fill as this will puff up.
- Cook for 30 seconds to a minute or until the bottom becomes golden brown.
- Using metal tongs, flip and cook the other side for 30 seconds to a minute or until a nice light golden brown. These cook very quickly so be careful not to burn.
- Once golden brown, remove from pan and place onto brown paper bags to let the excess oil drain. Brown paper bags absorb the excess oil.
- Let sit for 30 seconds or until the oil is absorbed and immediately top with confectioners’ sugar and any additional toppings!