Funnel Cake

My only memory of funnel cake is being at an amusement park with family and my sisters boyfriend. As I recall he loved funnel cakes and had to get one upon seeing them. My Little Chefs have never been in a location where funnel cakes were served. A friend gave us a funnel cake kit and we have had a great time using it and creating our own memories.

We describe funnel cake like a donut. Crispy on the outside, soft on the inside with just enough sweetness from cinnamon and powdered sugar dusted over the top. The recipe is very simple and made from common pantry ingredients. I absolutely love recipes that use common ingredients. I feel like I can make it spur of the moment without planning and shopping. Shopping is extremely hard to do with 5 Little Chefs.

Sift together the baking powder, flour and salt. Cream eggs, sugar, milk and vanilla together in a bowl, preferably one with a spout for ease in the next step. Batter will be thin to flow through a hole.

I don’t have a fryer so I like to use as little oil as possible because I throw it away and it seems like an expensive waste. In a skillet, about the size of the funnel cake you want to make, add a few inches of oil.

Fill a squeeze bottle or a zip top bag with the batter. (If using a zip top bag snip a small portion of the corner to squeeze the batter out.) Squeeze out the batter close to the oil while making a circular motion then a back and forth motion (to hold the circles together). Fry until golden brown. Carefully flip the cake over and fry for one minute on the second side.

Drain the funnel cake on paper towels. Dust with cinnamon and confectioners sugar. Enjoy! We enjoyed them so quickly I couldn’t get a good picture with more then one! This is what the plate looked like minutes after completion!