Funnel Cakes Without A Deep Fryer: Is It Possible?

Funnel cakes are a sweet, crispy treat often found at fairs and carnivals, but you can make them at home without a deep fryer. The batter is similar to pancake batter and can be fried in a pan on the stove. You can use a funnel, squeeze bottle, or piping bag to get the batter into the oil, or simply pour it in a thin stream in a circular/criss-cross/zig-zag pattern. The cakes are then fried on each side until golden brown and served warm with a dusting of confectioner's sugar.

Making funnel cakes without a deep fryer

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 2 eggs
• 1/4 cup sugar
• 1/2 cup milk (you can add more if the batter is too thick)
• 1 1/2 teaspoons vanilla extract
• Powdered sugar for sprinkling
• 1 to 2 disposable decorating bags
• 2 to 4 tablespoons vegetable or canola oil for frying

Method:

Start by whisking the dry ingredients, including the flour, baking powder, and salt, in a bowl. In a separate bowl or standing mixer, beat the eggs, sugar, milk, and vanilla extract until well combined. Gradually add the dry ingredients to the wet mixture, stirring until you have a smooth batter.

Now you're ready to start frying! Heat a tablespoon of oil in a pan over medium-high heat. Once heated, reduce the temperature to medium-low. Pour about half of your batter into a disposable decorating bag, tying it closed with a rubber band. Snip about 3/8-inch from the tip of the bag (or up to 1/2-inch if your batter is thick).

Pipe the batter into the pan in a circular, criss-cross, or zig-zag pattern to create your desired funnel cake shape. Be careful not to overfill the pan. Lightly brown the cake on one side for 2 to 3 minutes, then flip and cook the other side. Don't overcook! Place your cooked funnel cake on a baking tray lined with parchment paper and sprinkle generously with powdered sugar.

Repeat this process with the remaining batter, adding a bit more milk if the batter becomes too thick. This recipe should make around 18 funnel cakes, which are best eaten fresh. However, if you have leftovers, store them in a sealed container and reheat in a toaster or oven when needed.

Tips:

• You can also use a squeeze bottle or a pastry bag with a cut-off tip to pipe the batter into the pan.
• If you want to make your funnel cakes extra crispy, use a heavier pan and add more oil.
• Get creative with your toppings! While powdered sugar is a classic, you can also try whipped cream, ice cream, chocolate syrup, sprinkles, or even fresh fruit.

Enjoy your homemade funnel cakes, and don't forget to share them with your family and friends!

Using a squeeze bottle to make funnel cakes

Using a squeeze bottle is a great way to make funnel cakes without a deep fryer. It's a safer alternative to using a funnel, as it keeps your fingers at a safe distance from the hot oil. It also gives you more control over the flow rate and shape of your funnel cake.

To use this method, you'll need to cut the tip off the top of a plastic squeeze bottle, leaving a 1/4-inch to 1/2-inch opening. You can then carefully pour your batter into the squeeze bottle (this is where a funnel can come in handy) and screw the top back on securely.

When frying, heat your oil to 375°F (190°C) in a saucepan or Dutch oven. You can then carefully squeeze the batter from the bottle into the hot oil, working quickly and swirling it in a circular pattern. Fry each side of the funnel cake until it's golden brown, then transfer it to a paper towel-lined plate.

Finally, dust your funnel cake with powdered sugar and serve immediately. Enjoy your homemade treat!

The best oil for frying funnel cakes

When frying funnel cakes, it's important to use an oil with a neutral flavour and a high smoke point. This will ensure that your funnel cakes come out of the fryer with the perfect texture and an appetizing golden-brown colour. Oils with high smoke points are also less likely to break down at high temperatures, meaning you can reuse the oil without it imparting any flavours to your funnel cakes.

Canola Oil

Canola oil is a popular choice for frying funnel cakes due to its neutral flavour, high smoke point, and ability to produce a crispy exterior. It is also affordable and readily available.

Vegetable Oil

Vegetable oil, such as soybean oil, has a neutral taste and a high smoke point, making it suitable for frying funnel cakes. It is also a cost-effective option.

Peanut Oil

Peanut oil is another excellent option for frying funnel cakes. It has a neutral flavour and a high smoke point, which will result in a crispy exterior. However, it may not be suitable for those with peanut allergies.

Coconut Oil

Coconut oil, particularly refined coconut oil, is a good choice for frying funnel cakes due to its high heating point. It has a neutral flavour and will not turn rancid quickly. However, unrefined coconut oil will impart a strong coconut taste to the funnel cakes.

Other Options

Other oils that can be used for frying funnel cakes include safflower oil, sunflower oil, and cottonseed oil. These oils have slightly lower smoke points but can still be used if they are of sufficient quality.

How to make funnel cakes without a funnel

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 2 eggs
• 1/4 cup sugar
• 1/2 cup milk (or more, if needed)
• 1 1/2 teaspoons vanilla extract
• Powdered sugar
• 1 to 2 disposable decorating bags
• 2 to 4 tablespoons vegetable or canola oil

Method

• In a bowl, briefly whisk the flour, baking powder, and salt.
• In a standing mixer or in a bowl with a hand mixer, beat the eggs, sugar, milk, and vanilla.
• Gradually blend in the flour mixture.
• Scoop about half of the dough into a disposable decorating bag and tie it closed tightly with a rubber band.
• Heat a tablespoon of oil in a pan over medium-high heat. When heated, lower to medium-low.
• Snip 3/8-inch from the tip of the bag (if the dough is too thick, you may need to snip up to 1/2-inch).
• Pipe a pattern with the dough to make a funnel cake about 3-inches across. If it fits, pipe more in the same pan.
• Lightly brown the cake on one side for 2 to 3 minutes. Do not overcook! Flip and lightly brown the other side.
• Place on a baking tray lined with parchment paper. Immediately sprinkle a generous coating of powdered sugar on top.
• Continue with the remaining batter, stirring in a bit more milk if it becomes too thick.

Tips

• If you don't have a disposable decorating bag, you can use a Ziploc bag, a ladle, spoon, or measuring cup, or a plastic baggie.
• If using a measuring cup, it's helpful if it has a spout so that the batter will stream better.
• If using a plastic baggie, pour the batter into it, remove all the air, seal the bag, and snip about 1/4 inch off from one of the corners.

Reheating funnel cakes

Firstly, it's important to note that funnel cakes are best enjoyed fresh and hot from the fryer. However, if you have leftovers, you can store them in an airtight container at room temperature for up to two days, or in the fridge for up to three days.

To reheat, you can pop them in the toaster for a bit, or place them in an oven at 350°F for about 10 minutes. You can also use a toaster oven or an air fryer. If you're looking for convenience, you could try the microwave, but this may not crisp up the funnel cake.

If you're reheating frozen funnel cakes, simply heat them in the oven at 350°F for a few minutes to add some crispness.

So, there you have it! You can easily reheat funnel cakes and enjoy that carnival treat whenever the craving strikes.

Frequently asked questions