A trip to the state fair isn’t complete without a funnel cake. Even a mini one.–Taylor Mathis
LC Your Own Personal Mini Funnel Cakes Note
Remember how you’d beg your parents for junk food every chance you got back when you were a kid? And how they’d take you to the state fair come late summer and buy you a funnel cake and let you scarf down the entire thing in two minutes just so you’d stop pestering them? And how they’d look the other way as you clung for dear life to your mom’s arm while riding the teacups and screaming of a tummy ache from all that fried dough bouncing around in your belly? Yeah, us too. Lest you fear reliving this nightmare, there’s no worry of that happening with this recipe for mini funnel cakes. Not too big, not too small, but just the right size.
Special Equipment: Plastic squeeze bottle* (optional), 4-inch metal pastry ring* (optional)
Mini Funnel Cakes Recipe
- Quick Glance
- 45 M
- 1 H
- Makes 15 to 20 4-inch cakes
- 1 1/2 cups all-purpose flour
- 1/4 cup confectioners’ sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/3 cups milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon grated lemon zest, preferably organic
- 1 large egg
- Peanut oil or other vegetable oil, for frying
- Confectioners’ sugar, for sprinkling
- 1. Measure out the flour, sugar, baking powder, and salt in a medium bowl. Mix the milk, vanilla extract, grated lemon zest, and egg in a separate bowl until combined. (To do some of the prep work for the funnel cakes ahead of time, tuck the flour mixture away in a resealable plastic bag and cover and refrigerate the milk mixture for several hours or up to overnight. Stir the milk mixture to recombine prior to using.)
- 2. Just before you fry the funnel cakes, gently stir the milk mixture into the flour mixture and stir to create a thick batter. Slowly pour the batter into the squeeze bottle, if using.
- 3. Line a baking sheet with paper towels. Add enough oil to a large, shallow skillet to reach a depth of 1/2 inch and heat the oil until it registers 350°F (176°C).
- 4. Place the metal pastry ring, if using, in the pan of oil. Squeeze the batter from the squeeze bottle into the ring, moving the bottle back and forth and connecting pieces of dough in a zigzag pattern. (If you’re not using a pastry ring or a squeeze bottle, that’s cool. Just dribble the batter from the tip of a spoon into the oil—being careful not to hold the spoon too far above the hot oil or it may splash—and zigzag all over itself a lot so that the funnel cake is self-contained.) Cook for about 45 seconds. Using tongs, flip the funnel cake over and, if using the metal ring, remove it. Cook the funnel cake for about 45 more seconds, until light or golden brown in color. Transfer the funnel cake to the paper towels and repeat with the remaining batter. Sprinkle with confectioners’ sugar.
- To Squeeze Bottle Or Not To Squeeze Bottle?
- The author says you need a squeeze bottle and a pastry ring to make these Mini Funnel Cakes. Let’s examine this assertion. Do these items make you look all cool and hip in the kitchen? Sure. Do they make the frying part easier? Yep, a little. Do they really qualify as essential? Come on, would we do that to you? Nah.
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Mini Funnel Cakes Recipe © 2013 Taylor Mathis. Photo © 2013 Taylor Mathis. All rights reserved.
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