Funnel Cakes: Fryer Or No Fryer?

Funnel cakes are a sweet, crunchy, and delicious pastry that is usually made by pouring batter through a funnel into hot oil. However, you don't necessarily need a deep fryer to make funnel cakes at home. While a deep fryer can be convenient for maintaining the oil temperature, you can also use a large heavy-bottomed pot on the stovetop with a thermometer to heat the oil. Alternatively, you can even make funnel cakes in an air fryer, which doesn't require any oil at all. So, whether you have a deep fryer, a stovetop, or an air fryer, you can still enjoy making and indulging in this tasty treat!

What type of oil is best for frying funnel cakes?

When making funnel cakes, it is recommended to use a neutral oil with a smoke point of 400°F or higher. This includes vegetable, canola, soybean, safflower, or peanut oil. Coconut oil is also an option, but it will give the cakes a coconut taste. The type of oil you use will depend on your budget and personal preference.

If you are looking for a more cost-effective option, canola oil is recommended. If you want a stronger flavour, peanut oil might be the best choice. For a coconut taste, refined or unrefined coconut oil can be used, depending on your preference.

What can I use instead of a funnel?

You can use a number of different tools to make funnel cakes if you don't have a funnel. Here are some alternatives:

• A measuring cup: Simply pour the batter into a measuring cup and slowly swirl it into the hot oil in a circular, criss-cross, or zig-zag pattern. This method is easy to clean and has a low risk of spills.
• A squeeze bottle: Funnel cake batter can be poured into a squeeze bottle, which can then be used to create the desired shape in the hot oil.
• A piping bag: The batter can be put into a piping bag and piped into the oil. If you're having trouble getting a thin stream, try using a large round tip (about 1/2-inch in diameter).
• A pastry bag: Similar to a piping bag, a pastry bag can be used to pipe the batter into the oil. Ensure the hole is about 1/4-inch wide.
• A plastic ziplock bag: Cut off the end of the bag to create a medium-sized hole, about 1-inch in diameter. This method is used in an air fryer funnel cake recipe, which creates a thicker batter that holds up in the air fryer basket.

Can I make the batter ahead of time?

Yes, you can make the funnel cake batter ahead of time and store it in an airtight container in the refrigerator. The batter will last for up to three days, although one source recommends using it within two days for the best results.

If you're making the batter in advance, it's important to keep it covered and chilled until you're ready to fry your cakes. Funnel cake batter is similar to pancake batter, so you'll want to stop mixing once you've reached that same smooth, slightly runny consistency.

When you're ready to fry your cakes, heat 2-3" of a neutral oil like canola, vegetable, or peanut oil in a medium-sized saucepan over medium-low heat. You'll know the oil is hot enough when it reaches between 370-375°F (187-190°C).

With the batter and oil ready, simply pour about 1/3–1/2 cup of batter into a liquid measuring cup or funnel and slowly drizzle it into the oil in a thin, zig-zag stream. Fry each side for about 90 seconds, or until golden brown, then remove and drain on a paper towel-lined plate. Dust with powdered sugar and enjoy!

What toppings can I use?

Funnel cakes are a beloved treat at fairs and carnivals, and the toppings you choose can really elevate the experience. The options are endless, but here are some mouth-watering suggestions to get you started:

Classic Choices

If you're a funnel cake first-timer, you might want to start with a classic. Powdered sugar is a timeless choice, adding a touch of sweetness to your treat. Cinnamon sugar is another popular option, combining the warmth of cinnamon with the sweetness of sugar. These simple toppings are a perfect match for the crispy, golden-brown exterior and delicate, airy interior of a funnel cake.

Fruity Twists

For a burst of fruity freshness, consider topping your funnel cake with a vibrant fruit compote. Classic choices include strawberry or blueberry, but if you're feeling adventurous, why not try mango or passion fruit? The combination of tangy and sweet flavours will create a delightful contrast. You could also opt for a drizzle of chocolate sauce and a scattering of fresh berries like strawberries, blueberries, or raspberries for a tangy twist.

Indulgent Delights

Take your funnel cake to the next level with some indulgent toppings. A rich and buttery caramel sauce is a perfect match for the slightly savoury notes of the cake. Drizzle it generously over the cake, allowing it to seep into the crevices. For an extra touch of decadence, add a scoop of vanilla ice cream or some sea salt flakes. If you're a chocoholic, a thick chocolate sauce or a drizzle of Nutella will satisfy your cravings. Enhance this further with some chopped nuts, chocolate shavings, or a dollop of whipped cream.

Savoury Surprises

While funnel cakes are typically topped with sweet treats, don't be afraid to explore savoury alternatives. Add some cheese, bacon, or even jalapeños for a unique twist. The combination of crispy cake and savoury ingredients will create a delightful balance of flavours that's sure to surprise your palate.

Playful Touches

Bring some colour and whimsy to your funnel cake with a shower of rainbow sprinkles. These tiny, sugary particles will create a carnival-like atmosphere and are perfect for both kids and adults.

How do I store funnel cakes?

Funnel cakes are best enjoyed hot and fresh from the fryer. However, if you have leftovers, you can store them in an airtight container at room temperature for up to three days.

To reheat, avoid using a microwave as it will make the funnel cakes soggy. Instead, pop them into a 350°F oven until heated through and crispy.

You can also store funnel cake batter in an airtight container in the fridge for up to two days.

Frequently asked questions