Making Funnel Cakes: Deep Fryer Alternatives

Funnel cakes are a staple at fairs and carnivals, but you can make them at home without a deep fryer. The process is simple: heat oil in a heavy pot, combine dry and wet ingredients in separate bowls, and slowly drizzle the batter into the oil in a circular motion. Fry until golden brown, dust with powdered sugar, and enjoy!

Using a heavy pot to make funnel cakes

If you don't have a deep fryer, you can still make funnel cakes with a heavy pot. Here's a step-by-step guide:

Step 1: Prepare the batter

In a bowl, combine the dry ingredients: flour, sugar, baking powder, and salt. In a separate bowl, whisk together the wet ingredients: milk, eggs, and vanilla extract. Gradually add the dry ingredients to the wet ingredients, stirring until the batter is smooth and lump-free. The batter should be slightly thinner than pancake batter and should flow easily. You can adjust the consistency by adding more milk if needed.

Step 2: Heat the oil

Fill a heavy-bottomed pot with vegetable oil or another neutral oil such as canola or peanut oil. You'll need enough oil to fry the funnel cakes, typically about 2-3 inches deep. Use a thermometer to heat the oil to 365-375°F (187-191°C). This temperature is crucial for achieving the right texture in your funnel cakes.

Step 3: Pour the batter

Once the oil is hot, it's time to pour the batter. You can use a funnel, a squeeze bottle, a batter dispenser, a pastry bag, or a measuring cup with a spout. If using a funnel, cover the bottom opening with your finger, fill the funnel with batter, and then remove your finger to release the batter into the oil. For other methods, portion about 1/3 to 1/2 cup of batter into your chosen vessel and slowly drizzle it into the oil in a circular, criss-cross, or zig-zag pattern.

Step 4: Fry the funnel cakes

Fry the funnel cakes for 1 to 2 minutes on each side, or until they are golden brown. Use a slotted spoon, wire spider, or tongs to carefully flip them over halfway through the cooking process. The cakes cook quickly, so keep an eye on them to avoid overcooking.

Step 5: Drain and serve

Once the funnel cakes are golden brown, remove them from the oil and place them on a paper towel-lined plate to drain and cool slightly. Dust the funnel cakes with powdered sugar while they are still warm, and enjoy! You can also get creative with your toppings, adding fruit, whipped cream, ice cream, or other sweet treats.

Making funnel cakes in a heavy pot is a fun and delicious way to bring the fair food experience into your own kitchen. With the right tools, techniques, and temperature control, you can achieve crispy, airy, and golden-brown funnel cakes without a deep fryer. Enjoy experimenting and indulging in this sweet treat!

How to make funnel cakes without a funnel

Making funnel cakes without a funnel is easy! Here is a step-by-step guide:

Step 1: Prepare the batter

Combine the dry ingredients (flour, sugar, baking powder, and salt) in a bowl. In a separate bowl, whisk together the wet ingredients (milk, eggs, and vanilla extract). Slowly add the dry ingredients to the wet ingredients, stirring until the batter is smooth. The batter should be thin enough to pour but not too watery.

Step 2: Heat the oil

Heat about 2-3 inches of oil in a deep, heavy-bottomed pot on the stovetop to 365-375˚F. Use a thermometer to monitor the temperature, as it is important to maintain the right temperature for frying.

Step 3: Pour the batter

Carefully drizzle about 1/2 cup of batter into the hot oil in a swirling, circular motion. You can use a ladle, spoon, or measuring cup with a spout. If using a measuring cup, it helps if it has a spout so that the batter streams better. You can also use a squeeze bottle, condiment bottle, or plastic baggie with a corner clipped off to dispense the batter. Just be sure to pour the batter in a thin, steady stream to avoid clumps.

Step 4: Fry the funnel cake

Fry the funnel cake for about 90 seconds to 2 minutes on each side, or until it is golden brown and cooked through. Use a slotted spoon or tongs to carefully flip the cake halfway through.

Step 5: Drain and serve

Remove the funnel cake from the oil and drain it on a paper towel-lined plate. Dust with powdered sugar and enjoy! You can also get creative with your toppings, such as cinnamon sugar, whipped cream, ice cream, or fruit.

Now you can enjoy the taste of the carnival in the comfort of your own home, no funnel required!

The ideal temperature for frying funnel cakes

Frying funnel cakes requires a relatively high temperature of around 375°F (191°C). This high temperature is necessary to coagulate the proteins and gel the starches in the batter almost instantly, preventing the batter from disintegrating and resulting in a soggy, oil-logged cake. A lower temperature would also mean slower cooking, which would also lead to a soggier cake.

On the other hand, a higher temperature than 375°F would crisp the exterior too fast, leaving the centre undercooked.

The ideal temperature range for frying funnel cakes is between 350°F (177°C) and 375°F (191°C). It is important to monitor the temperature of the oil throughout the cooking process and adjust the heat as necessary.

A thermometer is the best way to ensure the oil is at the right temperature. If you don't have a thermometer, you can look for bubbles when the batter hits the oil. The batter should rise to the top of the oil instantly once it makes contact.

How to prevent funnel cake batter from sinking to the bottom of the fryer

How to Make Funnel Cakes Without a Deep Fryer

You can make funnel cakes without a deep fryer by heating oil in a large, heavy-bottomed pot on the stovetop. You will also need a thermometer to monitor the temperature of the oil.

Ingredients:

• Vegetable oil or shortening for frying
• All-purpose flour
• Granulated sugar
• Powdered sugar (for topping)
• Milk
• Eggs
• Vanilla extract (optional)

Steps:

• Whisk the dry ingredients (flour, granulated sugar) until combined.
• In a separate bowl, whisk together the wet ingredients (milk, eggs, and vanilla extract, if using).
• Gradually stir the dry ingredients into the wet ingredients until the batter is smooth and lump-free.
• Heat 2-3 inches of oil over medium-low heat until it reaches 350-375°F (177-191°C).
• Slowly drizzle a thin stream of batter in a zig-zag or circular pattern into the hot oil.
• Fry each side until golden brown, then remove and drain on a paper towel-lined plate.
• Dust with powdered sugar and serve warm.

To prevent funnel cake batter from sinking to the bottom of the fryer, it is important to maintain the right temperature and consistency for the batter.

Firstly, ensure that your oil is hot enough. The ideal temperature range for frying funnel cakes is 350-375°F (177-191°C). If the oil is not hot enough, the batter will sink to the bottom.

Secondly, the batter should be the correct consistency: not too thick and not too thin. It should be thick enough to hold its shape but thin enough to flow smoothly. If the batter is too thick, it will sink, and if it is too thin, it will scatter in the oil.

Additionally, be sure to drizzle the batter into the oil slowly and close to the surface of the hot oil. This will help the batter cook quickly and prevent it from sinking.

How to make funnel cakes with a pancake mix base

Ingredients:

• Pancake mix (any brand should work)
• 1 large egg
• Milk (whole milk is preferable, but 2% or a milk substitute will also work)
• Vegetable oil (a small amount for the batter, and more for frying)
• Vanilla extract (optional)
• Toppings of your choice (e.g. powdered sugar, cinnamon sugar, fresh fruit, crumbled cookies, sprinkles)

Utensils:

• Deep skillet or heavy pot (like a Dutch oven)
• Piping bag, plastic bag, liquid measuring cup with a pouring spout, or a funnel
• Kitchen thermometer (optional)

Method:

• Add your pancake mix, egg, milk, vanilla, and vegetable oil to a large bowl.
• Mix on high with a hand mixer or a whisk until well combined. The batter should be rather thick, not too runny.
• Add around 2-3 inches of oil to your deep skillet or heavy pot. You need enough oil for the funnel cake to float and be submerged or flipped over.
• Heat the oil to 350-375°F. You can check the temperature with a kitchen thermometer.
• Transfer the batter to your piping bag, plastic bag, or liquid measuring cup.
• Once the oil has heated up, cut a small tip off your piping bag or plastic bag. Drizzle your batter into the oil in a circular motion, zig-zag lines, or a swirling motion. It doesn't have to be perfect—just try to have a steady stream of batter.
• Let it fry in the hot oil for 2-3 minutes, then gently press it down into the oil with your spatula to fry the top for another 1-2 minutes. Alternatively, you can flip them, but be careful not to splash oil on yourself.
• Once the funnel cake is golden brown all over, remove it from the oil and place it on a paper towel-lined plate or baking sheet to soak up any excess oil.
• Cover in your chosen topping(s) and serve immediately.

Storage:

Funnel cakes are best served fresh and hot, but if you have leftovers, you can store them in an airtight container for 3-4 days. To reheat, place in the oven at 350°F for 5-6 minutes.

Frequently asked questions