Funnel cakes really are made using a funnel. The soft batter is poured into a funnel and drips through the opening into hot oil, forming a tangled shape that becomes brown and crisp.
Serves: 12Hands-on: 25 minutesTotal: 25 minutesDifficulty: Easy
- 1⁄4 cup sugar
- 2 cups all-purpose flour
- 1 tsp. baking powder
- 1⁄2 tsp. ground cinnamon
- 2 large eggs, beaten
- 1 1⁄2 cups half-and-half
- 1 tsp. vanilla extract
- 3 cups vegetable oil
- 1⁄2 cup confectioners' sugar
- Combine sugar, flour, baking powder, and cinnamon in a large bowl and mix well. In medium bowl, combine eggs, half-and-half, and vanilla and beat well. Add to dry ingredients and mix just until combined.
- Heat the oil to 375°F in a large and deep heavy saucepan, making sure there is at least 1 inch of space between the oil and the top of the pan. Hold your finger over the opening of a funnel or pastry bag and ladle in 1⁄2 cup of the batter. Holding the funnel over hot oil, remove your finger and release the batter, making spirals and criss-crossed circles in the oil. Fry until golden brown, turn, and fry second side until golden brown. Drain on paper towels.
- Sift confectioners' sugar over the hot funnel cakes.