Dutch Funnel Cake
Indulge in the sweet, crispy perfection of Dutch Funnel Cake, a carnival classic that you can now whip up in your own kitchen! This irresistibly light and golden treat is made with a simple batter of all-purpose flour, eggs, and vanilla extract, fried to crispy perfection in hot oil. Its signature crisscross, lacy pattern is achieved by artfully drizzling the batter into the oil, creating a melt-in-your-mouth texture that's perfect for satisfying your sweet tooth. Topped with a generous dusting of powdered sugar, this nostalgic dessert is quick to prepare, taking only 10 minutes of prep time and frying in just a few minutes per cake. Perfect for family gatherings, parties, or as a creative homemade snack, this recipe yields six servings of pure delight. Serve warm alongside fresh fruit, whipped cream, or chocolate sauce for an extra-special treat!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1.5 cups Milk
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 4 cups Vegetable oil (for frying)
- to taste Powdered sugar (for garnish)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
In a separate bowl, whisk together the milk, eggs, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, whisking continuously, to form a smooth batter. Ensure there are no lumps.
Pour the batter into a squeezable bottle, piping bag, or a large measuring cup with a spout for easy pouring.
In a large, deep skillet or heavy-bottomed pot, heat the vegetable oil to 375°F (190°C). Use a thermometer to maintain the correct temperature.
Carefully drizzle the batter into the hot oil in a circular and crisscross pattern to create the classic funnel cake shape. Be cautious to avoid splashes.
Fry the funnel cake for about 1-2 minutes on one side until golden brown, then use tongs to carefully flip it over and cook for another 1-2 minutes on the other side.
Remove the funnel cake from the oil and place it on a paper towel-lined plate to drain any excess oil.
Repeat the process with the remaining batter, ensuring the oil temperature stays consistent throughout.
Once all the funnel cakes are fried, generously dust them with powdered sugar before serving.
Nutrition Facts
Calories |
1589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.1 g | 208% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 390 mg | 17% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 7.6 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 82 mg | 6% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 139 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
