Recently my wife and I went to my friends wedding in Salt Lake City and we had the opportunity to go to Lagoon by ourselves without our kids (yay us). Lagoon is Utah’s answer to Six Flags but not as good. Anyways, one thing that we always get when we go is the funnel cakes. This time was nice because we didn’t have to share them with our little munchkins. We had it all to ourselves. While we were gobbling down our deep fried goodness, I wondered out loud to my wife how hard it would be to make funnel cakes at home. After that we didn’t think about it again or at least I didn’t.
Today I went to help my brother in law move. I was there all morning and when I got home I was surprised when my wife was in the kitchen making funnel cakes. They were so tasty that I decided I had to share this recipe. I hope you enjoy.
Adapted from All Recipes
- 2 eggs
- 1 1/2 C. milk
- 2 C. sifted all-purpose flour
- 1 t. baking powder
- 1 t. salt
- 2 T. sugar
- 1 t. vanilla
- 2 C. vegetable oil
- 1/4 C. confectioners’ sugar
- In a bowl whisk together the flour, baking powder, sugar, and salt.
- In a large mixing bowl, stir together the eggs, vanilla, and milk. Add flour mixture to the egg mixture, and beat with a mixer or whisk until smooth. The consistancy should be thin. Test it, and if it is too thick beat in a little more milk; if too thin, beat in a bit more flour.
- In an eight inch skillet, heat the oil to 360 degrees F (182 degrees C).
- Fill a zip lock bag with the batter and cut a medium sized hole in one of the tips. Hold the bag close to the surface of the oil, and release the batter into the oil while making a circular motion. Fry until golden brown. Use tongs and wide spatula to turn the cake over carefully. Fry the second side one minute. Drain on paper towels, and sprinkle with sifted confectioners’ sugar whipped cream and or strawberry jam and or raspberry jam.