How to Make Funnel Cakes | Easy Homemade Funnel Cake Recipe
Print the FULL recipe here on my website:
In this episode of In The Kitchen With Matt, I will show you how to make funnel cakes. This easy homemade funnel cake recipe is awesome and tastes just like the ones you get at theme parks, the county fair, etc. What are your favorite toppings for funnel cakes? Powdered sugar? Strawberries? Chocolate? There are lots of variations you can do with it. I love these desserts! They are so simple to make from scratch at home, if I can do it, you can do it. Let's get started!
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Ingredients:
1 1/2 cups of all-purpose/plain flour (180g)
3 Tbsp. of white granulated sugar (38g)
1/8 tsp. of salt (less than 1 g)
1 1/2 tsp. of baking powder (6g)
1 large egg
1/2 tsp. vanilla extract (2ml)
1/2 cup of milk (whole, 2%, 1%, skim, almond, etc.) (120ml)
1/2 cup of water (120ml)
Powdered sugar for dusting and other toppings
Oil for frying (vegetable, coconut, canola, etc.)
Tools:
Bowls
Whisk
Liquid measuring cup
Funnel
Tongs
Wire rack
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Funnel Cake Made EASY With Pancake Mix
Think you can only have funnel cakes at the fair? Jax Tranchida proves you wrong with boxed pancake mix!
RECIPE:
Vegetable oil, for frying
1 cup buttermilk pancake mix
1 tablespoon sugar
1/2 cup water (approx.)
1 teaspoon vanilla extract
Powdered sugar
1. Fill an 8-inch skillet halfway with oil, then turn it to medium heat until it reaches about 360 degrees.
2. Add pancake mix to a bowl and whisk in the water, sugar, and vanilla. Batter should be the thickness of cake batter, not too runny and not too gooey. It should fall from the whisk like ribbons. Pour batter into a bottle with a 1/4-inch nozzle, or use a plastic sandwich baggie with the corner cut off.
3. Test oil by dropping a small dot of batter in the pan. It should quickly float and bubble around the edges without burning. If oil is ready, quickly squeeze the batter in a circular motion into the frying pan, forming a 5-inch disk. Cook about a minute until golden brown on the bottom. Flip and cook other side, about 30 seconds to 1 minute, until golden brown.
4. Remove from the oil and transfer to a plate lined with paper towels. Sprinkle with powdered sugar and serve warm.
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Making the biggest funnel cake I’ve ever seen!
Homemade Funnel Cake Recipe » County Fair Carnival Style
This delicious incredibly easy-to-make homemade funnel cake recipe will immediately bring back all the feels like a child from your county fair.
The funnel cake was invented by German immigrants who settled in Pennsylvania in the 18th century. The earliest known recipe was found in a cookbook in 1935. They were always served hot and frequently consumed at festivals and get-togethers. Since they are so easy to make with readily available ingredients and delicious, local fairs and carnivals began to serve them.
The concept of a funnel cake began when the concession stand workers would pour the batter from a water pitcher through a funnel and would make a zig-zag circular motion into a deep fryer. The batter immediately expands into a fluffy dough making it stick together to form a circular-shaped fried pastry. It is then served warm with a lot of powdered sugar sprinkled over top.
Ingredients for this recipe:
• 2 large eggs
• 2 3/4 cups whole milk
• ½ stick melted unsalted butter extract
• 1 teaspoon vanilla
• 3 cups all-purpose flour
• 3 tablespoons sugar
• 1 tablespoon baking powder
• ¼ teaspoon salt
• Oil for frying
• Powdered sugar for garnish
Makes 8 funnel cakes
Prep time: 10 minutes
Cook Time: 2 minutes
Procedures:
1. Add 4 to 6 cups of oil to a medium to a large size saucepot over medium-low heat until it reaches and holds at 375° Fahrenheit.
2. Next, add the eggs, milk, melted butter, and vanilla to a large bowl and whisk until completely combined. Set aside.
3. In a separate medium-size bowl whisk together the flour, baking powder, and salt until well combined.
4. In batches of 3 add the flour mixture to the wet ingredient bowl and vigorously whisk until it is smooth before adding in the next batch.
5. Once combined transfer to a large squeeze bottle with a large open top. In addition, you can do this the original way and transfer the batter to a water pitcher and pour the batter through a funnel directly into the hot oil.
6. Whether you are adding the batter through the squeeze bottle or through the funnel you want to add a total of about ¾ cup of the batter in zig-zag circular motions overlapping the batter to form a large circle.
7. Cook for 90 seconds or until lightly browned and then flip over and cook for a further 30 seconds.
8. Remove the funnel cake and quickly drain it on a paper towel. Garnish with powdered sugar and serve.
Chef Notes:
Make-Ahead: These are meant to be eaten right away. However, you could make them up to 1 hour ahead of time and keep them warm at very low temperatures in the oven or under a heat lamp.
How to Store: Place covered in the refrigerator for up to 3 days. Cover and place in the freezer for up to 3 months. Thaw completely before reheating.
How to Reheat: Add the funnel cake to a pan and place it in the oven at 350° for 2-3 minutes or until warm. You can also heat in the microwave until warm.
Please feel free to use any oil you desire except olive oil.
This will not bake in the oven.
You can also serve this up with jelly, jam, whipped cream, or fresh fruit.
How to make funnel cake at home in 3 easy steps!
Make your own carnival-worthy funnel cakes at home in under 20 minutes!INGREDIENTS
3 cups flour;
¼ cup sugar;
2 tsp baking powder;
½ tsp salt;
2 cups milk;
3 eggs;
90 g (3 oz) milk chocolate;
4 tbsp cream;
Powdered sugar, jam, caramel sauce for serving.
METHOD
Combine flour with baking powder and salt, then add sugar, eggs and milk. Whisk to make a smooth batter.
Pour the batter into a bottle or into a piping bag.
Preheat vegetable oil to 180C/350F. Pour the batter into hot oil arbitrarily, to make wavy sticks and loops. Fry for 2 minutes until golden, remove on the paper towel to absorb excess fat.
Het cream and add chocolate into it, mix until the chocolate has melt (microwave on LOW if needed).
Pile fried batter on a large plate, sprinkle with powdered sugar and serve with chocolate sauce, caramel and jam.
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