What inspired these homemade funnel cakes you ask? I am afraid of roller coasters. I never ride them and probably never will.
I wish I could get over my fear but at this age, I doubt it will happen. It all began years ago when my mom told me this terrifying story of when she rode a roller coaster with my dad, probably in the 1970s or early 1980s. She said that while they were racing through the air, she started to come out of her seat, and my dad had to hold her down the rest of the ride so she would not fly away! It scared me to death. She thought it was a funny story, and I thought it was the kiss of death.
So sadly, whenever I head to Six Flags or any neighborhood fair, I always end up being the one sitting on a bench holding everyone’s purses while they ride the death traps. I get stuck being the personal belongings security, and sometimes it kinda sucks. Due to my boredom of waiting anywhere between 30 to 45 minutes for my friends and family to make it through the line and ride, I started looking for fun things to do and on my walks around the park, I discovered funnel cakes.
I adore homemade funnel cakes. It’s probably because they are fried in hot oil and smothered in powdered sugar (don’t judge me). They are squiggly dough pieces of perfection that make me feel young again whenever I have one. I have been wanting to try a recipe for quite some time and finally one morning, I just decided to throw some together. Let’s just say I have an excuse to skip the next Six Flags trip and stay at home.
Homemade Funnel Cakes
- 4 cups vegetable or canola oil for frying
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 2 large eggs
- 1 teaspoon pure vanilla extract
- Confectioner's sugar for serving or other toppings
- Heat oil in a pot to about 375 degrees.
- Whisk together flour, sugar, baking powder, and salt in a medium sized bowl until combined.
- Next whisk in wet ingredients: milk, eggs and vanilla extract until the batter is nice and smooth.
- Add batter to a funnel, squeeze bottle or even a cake decorating piping bag with a round tip.
- Once oil is nice and hot, swirl batter in a spirally shape (have fun with this part) into the oil and fry. Turn over once the first side is nice and golden brown.
- Once both sides are golden brown, remove from oil and place on paper towels to drain. These babies fry fast!
- Immediately cover with confectioner's sugar or other toppings and serve while hot. If you are frying a lot, feel free to keep these warm in the oven until you are ready to serve.