Tiffany Haney
Funnel cakes are a well-loved treat, often enjoyed at carnivals and fairs. They are made by pouring batter through a funnel into hot oil and are usually topped with a sprinkling of powdered sugar. The batter is similar to pancake batter and can be made with a few simple ingredients: flour, sugar, baking powder, milk, eggs, and vanilla extract. The oil temperature is crucial to getting that perfect, light, and fluffy texture. While it is possible to make funnel cakes on a stovetop, using a deep fryer can make the process more efficient and consistent. So, if you're looking to bring the taste of the carnival into your home, read on to discover how to cook funnel cake in a deep fryer.
How to cook funnel cake in a deep fryer
| Characteristics | Values |
|---|---|
| Ingredients | Flour, sugar, baking powder, salt, eggs, milk, vanilla extract, oil, toppings |
| Oil temperature | 375°F (191°C) or ~160°F |
| Oil type | Vegetable oil, canola oil, lard |
| Cooking time | 15-30 seconds before flipping, then another 1-2 minutes |
| Tools | Funnel, candy/kitchen thermometer, mesh spider tool, fork, paper towels |
| Batter consistency | Should pour in a heavy stream |
| Bowl size | Medium-sized bowl |
| Frying method | Pour batter through funnel into hot oil, flip once or twice, drain, and top with sugar |
| Toppings | Powdered sugar, fruit, honey, jam, chocolate syrup, caramel sauce, butterscotch |
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What You'll Learn
Funnel cake batter ingredients
Funnel cake batter is similar to a pancake batter. The ingredients you will need for the batter are:
- Flour: Regular, all-purpose flour works best. Do not use self-rising flour.
- Milk: Any kind of milk will work, but whole milk is preferable. You may need to add more milk than the recipe calls for to get the right consistency.
- Eggs: Use large eggs.
- Vanilla extract: This is optional, but it will make your funnel cakes taste sweeter and richer.
- Sugar: Granulated sugar will add sweetness to your funnel cakes.
- Baking powder: This will help your funnel cakes rise and give them a light and fluffy texture.
- Salt: This will enhance the other flavours in the batter and balance out the sweetness.
You can also add other ingredients to your funnel cake batter, such as cardamom or cinnamon, for additional flavour. The batter should be smooth and combined, with a consistency that is not too thin or too thick. This will ensure that the batter cooks evenly and forms the characteristic fun strands of a funnel cake.
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How to make the batter
Funnel cake batter is similar to pancake batter. You can use a ziplock bag or a funnel to pour the batter into the hot oil. The batter should be thin enough to pour in a heavy stream.
To make the batter, start by mixing the dry ingredients in a large bowl. You will need 2 cups (250 g) of all-purpose flour (do not use self-rising flour), 2 tablespoons of granulated sugar, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Whisk these ingredients until they are well-combined.
In a separate bowl, whisk together the wet ingredients: 1 cup (236 ml) of milk, 2 large eggs, and 1/2 teaspoon of vanilla extract. While whisking, gradually add the dry ingredients to the wet mixture, stirring until the batter is smooth and combined. If the batter is too thick, you can add a little more milk until you achieve the right consistency.
Some recipes suggest adding a pinch of cardamom to the dry ingredients for extra flavor. You can also experiment with other extracts, such as maple, or add more sugar or vanilla to suit your taste.
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How to pour the batter into the deep fryer
To pour the batter into the deep fryer, start by heating the oil in a deep, heavy pot to 375°F (191°C). Use a thermometer to check the temperature, as this is the only way to ensure the oil is hot enough. Too low a temperature will result in a soggy, oily funnel cake.
Next, use a funnel with a 1/2-inch opening to pour the batter into the oil. Cover the funnel hole with your finger, and fill the funnel with about 1/4 to 1/2 cup of batter. Hold the funnel close to the surface of the oil and remove your finger from the hole, allowing the batter to run into the oil. Move the funnel in a circular or criss-cross pattern until all of the batter has been drizzled into the oil. This technique will create a tangled raft/nest-like cake with lots of little floaty bits that don’t adhere to the central cake.
If you don't have a funnel, you can try using a ziplock bag. Fill a quart-size ziplock bag with batter and snip off one of the corners. Squeeze the batter through the corner into the oil, moving your hand in a circular motion.
Note that if you are using a deep fryer with a basket, the batter may fall to the bottom and stick to the heating rods or basket. In this case, it may be better to use a stovetop and a large pot, heating the oil in the pot instead.
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How long to deep fry the cake for
To deep fry a funnel cake, the oil should be heated to 375°F (191°C). This temperature is high enough to start coagulating the proteins and gelling the starches in the batter almost on contact, preventing the batter from frittering away. A lower temperature would result in slower cooking, which would result in a soggy, oil-logged funnel cake.
To check if the oil is hot enough, you can use a thermometer, such as the ChefAlarm, which is designed for deep frying and has high- and low-temperature alarms. Alternatively, you can test the temperature by dropping in a breadcrumb; if it sizzles, the oil is hot enough.
Funnel cakes cook very quickly, so you should only need to fry each side for 1-2 minutes. The cake is ready to flip when it is golden brown. The cake is done when both sides are brown.
The batter should be thinner than pancake batter but not as thin as thick cream. This consistency will allow the batter to flow easily and form fun strands. If the batter is too thin, it will scatter in the oil; if it is too thick, it will clump together and may not cook on the inside before the outside is done.
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Toppings for the funnel cake
Funnel cakes are a blank canvas when it comes to toppings. The traditional topping is powdered sugar, which adds a delightful sweetness and a light, airy texture to the crispy exterior of the cake. This classic topping is also a base for many other toppings.
Fresh fruit is a popular choice, with strawberries, bananas, and blueberries being some of the most commonly used options. Fruit toppings add a vibrant colour and a refreshing contrast to the rich sweetness of the cake. In the summertime, a mix of berries can be the perfect topping, while baked cinnamon apples can be a great option for the fall season.
Chocolate and caramel sauces are also very common toppings for funnel cakes. These familiar flavours can be paired with a variety of other toppings, such as chocolate sauce and crunchy nuts. For a fruity twist, you can also try sauces like blueberry and strawberry. During the fall, seasonal flavours such as pumpkin spice and toffee can be a great addition.
Other toppings include whipped cream, honey, honey butter, butterscotch, and cinnamon sugar.
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Frequently asked questions
You will need flour, sugar, baking powder, salt, eggs, milk, and vanilla extract.
Vegetable oil, canola oil, and lard are all suitable oils for deep-frying funnel cakes.
The oil should be heated to 375°F (191°C). A bread crumb will sizzle and a drop of water will pop at this temperature.
