Funnel Cake Recipe

Funnel cake or funny cake is a regional food popular in North America at carnivals, fairs, sporting events, and seaside resorts.

Funnel cakes are made by pouring batter into hot cooking oil in a circular pattern and deep frying the overlapping mass until golden-brown. When made at concession stands, a pitcher with an integral funnel spout is employed.

Funnel cakes are typically served plain with powdered sugar, or with jam, cinnamon, Nut Ella, fresh fruit, or other toppings. 

In North America, funnel cakes were originally associated with the Pennsylvania Dutch region.

1 egg, beaten
2/3 cup milk
½ teaspoon pure vanilla extract
1 teaspoon baking powder
1 ¼ cup all purpose flour 
2 tablespoons sugar
¼ teaspoon salt
Oil for frying
Powdered sugar for topping

Mix egg, vanilla and milk. Sift dry other ingredients then gradually add to milk mixture, beat until smooth.

Preheat oil in fry pan to 375 
degrees F.

Pour batter into hot oil with a funnel with a ½ “ or ¾” hole. Let batter drizzle into hot oil. Spiraling to create a circle. * You can also use a zip lock bag and cut out a small bottom corner.

Cook about 1 minute, flip over, cooking both sides. Remove and drain on paper towels.

Sprinkle with powdered sugar 

Optional: top fruit preserves while still warm.