Funnel Cake, Deep Fryer Style: Is It Possible?

Funnel cakes are a sweet, crispy, fried dessert that can be made at home. They are usually made by pouring batter from a funnel into hot oil in a circular pattern. While a funnel is the traditional tool, you can also use a squeeze bottle, a piping bag, a liquid measuring cup, or a ziplock bag with the corner cut off. The oil temperature should be around 365-375˚F. The batter should be thinner than pancake batter and should form ribbons when a whisk is lifted out of the bowl. You can make funnel cakes with a simple combination of flour, sugar, milk, eggs, and vanilla extract.

The ideal temperature for frying funnel cake

Frying funnel cakes at the right temperature is crucial to achieving the perfect texture and colour. The ideal temperature for frying funnel cakes is 375°F (191°C).

Frying at 375°F allows the proteins in the batter to coagulate and the starches to gel, preventing the batter from disintegrating and resulting in a crispy exterior and fluffy interior. A lower temperature would lead to slower cooking, causing the funnel cake to absorb more oil and become soggy. On the other hand, a higher temperature would crisp the exterior too quickly, leaving the centre undercooked.

How to Achieve the Ideal Temperature:

To achieve the ideal frying temperature for funnel cakes, it is recommended to use a thermometer to monitor the oil's temperature closely. Not all oils are suitable; they have different smoke points. Oils with higher smoke points, such as canola, avocado, peanut, corn, vegetable, coconut, and refined coconut oil, are better suited for deep frying funnel cakes. Oils with lower smoke points, like walnut and flaxseed oil, should be avoided.

Visual Cues:

Aside from using a thermometer, you can also look for visual cues to determine if the oil is hot enough. One way is to sprinkle a small amount of flour into the oil; if it sizzles, the oil is ready. Another sign is observing the batter's behaviour when it comes into contact with the oil. The batter should instantly rise to the top, creating bubbles.

Maintaining Temperature:

It is essential to maintain a steady temperature throughout the frying process. Adjust the heat as needed to ensure the oil doesn't drop below 350°F (177°C) or exceed 375°F (191°C).

Tips for Success:

• Ensure your batter is the right consistency, slightly thinner than pancake batter.
• Pour the batter in a thin stream, constantly moving in a zig-zag or swirling pattern, to avoid clumps of batter that are raw in the centre.
• Fry for approximately 90 seconds on each side until golden brown.
• Drain on a paper towel-lined plate and sprinkle with powdered sugar.

Now you know the secrets to frying the perfect funnel cake at home!

How to pour funnel cake batter without a funnel

Funnel cakes are a sweet, crispy treat that can be made at home, and you don't need a funnel to make them! Here's how to pour funnel cake batter without a funnel:

First, prepare your batter by mixing the dry and wet ingredients separately, then gradually combining them until the mixture is smooth. The batter should be thin enough to pour in a steady stream. If it's too thick, add a little extra milk to get the right consistency.

Now, heat your oil. You can use a deep fryer, or heat 2-3 inches of oil in a medium-sized saucepan on the stovetop. Vegetable, canola, or peanut oil are good choices for frying funnel cakes. Heat the oil to around 365-375°F (187-190°C).

Once your oil is hot, it's time to pour the batter. You have several options for pouring the batter without a funnel:

• Carefully pour the batter directly from a liquid measuring cup into the hot oil. Pour in a thin stream, swirling and criss-crossing the batter as you go.
• Use a plastic squeeze bottle.
• Transfer the batter to a piping bag fitted with a large round tip (about 1/2-inch diameter). Cover the tip with your finger, fill the bag with batter, then pipe it into the oil.
• Use a pastry bag or a ziplock bag with the corner cut off.

Pour the batter in a circular, zig-zag, or swirling pattern. Fry each side until golden brown, then remove the funnel cake to a paper towel-lined plate to drain the excess oil. Repeat with the remaining batter, making sure the oil returns to the correct temperature between batches.

Finally, dust your funnel cakes with powdered sugar and enjoy!

The best oil for frying funnel cake

Frying funnel cakes is easy and fun, and the best oil to use is one with a neutral flavour. Vegetable, canola, and peanut oil are all good choices.

Vegetable Oil

Vegetable oil is a popular choice for frying funnel cakes. It has a neutral flavour that won't overpower the taste of the cake. It also has a high smoke point, which means it can be heated to a high temperature without smoking or burning. This is important because funnel cakes need to be fried at a relatively high temperature to get that crispy, golden texture.

Canola Oil

Canola oil is another good option for frying funnel cakes. It has a neutral flavour and a high smoke point, making it suitable for frying at high temperatures. Canola oil is also relatively inexpensive, so it's a good budget-friendly option.

Peanut Oil

Peanut oil is a great choice if you want to add a bit of extra flavour to your funnel cakes. It has a mild nutty taste that can enhance the overall flavour of the dish. Peanut oil also has a high smoke point, making it suitable for frying at the required high temperatures. However, it's important to note that peanut oil may not be suitable for those with peanut allergies.

Other Options

While the above oils are the most commonly recommended for frying funnel cakes, there are a few other options that can work well. These include coconut oil, corn oil, and refined lard. Coconut oil has a high heating point and a subtle coconut flavour, which some people enjoy. Corn oil is another neutral-flavoured option, similar to vegetable and canola oils. Finally, refined lard is used to create a traditional, carnival-style flavour, but it can be difficult to recreate without an industrial fryer.

Tips for Frying Funnel Cakes

When frying funnel cakes, it's important to heat the oil to the right temperature. It should be hot enough to fry the cakes and give them a crispy texture, but not so hot that it burns the oil or the cakes. It's also important to maintain a steady temperature, so keep a close eye on the oil while frying. Additionally, make sure to use a thermometer to monitor the oil temperature, and always stay close by when frying.

How to reheat funnel cakes

Funnel cakes are a sweet, crispy treat, often found at fairs and festivals. They can be frozen and reheated for later consumption. Here is a guide on how to reheat funnel cakes to keep them tasting delicious.

Oven Reheating Technique

The oven is a great way to reheat funnel cakes evenly and maintain their crispy texture. Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper to prevent sticking and place your funnel cake on it. Heat for around 3-5 minutes, keeping a close eye on it to prevent over-browning. This method helps achieve a balance of crispiness and softness, keeping the funnel cake close to its original state.

Microwave Reheating Method

Although the microwave is a quicker option, it may make the funnel cake soggy. If you choose this method, place the funnel cake on a microwave-safe plate and heat it on high for 20 seconds. Check if it's warm enough, and if not, heat in additional 10-second intervals. Keep in mind that the microwave may not preserve the original structure of the funnel cake as effectively as other methods.

Skillet or Pan Reheating Method

Reheating funnel cakes on a stovetop is an excellent way to achieve that desirable crispness. Warm a skillet or pan over medium heat and add a small amount of butter or oil to prevent sticking. Place the funnel cake in the pan and heat for 1-2 minutes on each side, adjusting the heat as needed. This method can help restore the original texture and warmth of the funnel cake.

Toaster Oven Reheating

The toaster oven is a middle ground between the oven and microwave, providing a quick reheat while still achieving a good level of crispness. Set your toaster oven to 350 degrees Fahrenheit and place the funnel cake on the baking tray. Heat for about 3 minutes or until warmed through and crispy.

Common Mistakes to Avoid

When reheating funnel cakes, it's important to avoid overheating or underheating, as this can lead to dryness or sogginess. Use medium heat (around 350 degrees Fahrenheit) and check on the funnel cake frequently. Additionally, ensure your oven or pan is hot before placing the cake inside, as this will help you achieve that signature yummy crunch without making the cake tough.

How to store leftover oil after frying funnel cake

Frying oil can be reused several times before needing to be discarded. However, it is important to note that the oil will take on the flavour of whatever food it was previously used to fry. Therefore, it is recommended to only use the leftover oil from frying funnel cakes to fry similar sweet foods.

Cool the Oil:

Allow the oil to cool completely before handling. It is important to be patient during this step as oil burns can be dangerous and painful.

Strain the Oil:

Use a fine-mesh sieve lined with cheesecloth or a coffee filter to strain the oil. This step will help remove any small particles of food or batter that may have been left behind.

Transfer the Oil to a Container:

Pour the strained oil into a clean, dry container with a lid. You can use a funnel to make this process neater. Glass jars or the original container that the oil came in are good options.

Label and Store the Oil:

Label the container with the date, what the oil was used for (e.g., "funnel cake frying oil"), and how many times it has been used. Store the oil in a cool, dry, and dark place, such as a pantry or cabinet. Avoid placing it near heat sources like the oven, stove, or fridge.

By following these steps, you can safely store and reuse your leftover oil from frying funnel cakes. Just be mindful of the oil's flavour and quality, and dispose of it properly once it has degraded or developed an unpleasant odour or taste.

Frequently asked questions