Low Sodium Classic Funnel Cake
Indulge in the nostalgic charm of carnival-style treats with this Low Sodium Classic Funnel Cake recipe, perfect for those looking to enjoy the deliciously crispy, golden-brown favorite while keeping salt intake in check. This homemade rendition is made with wholesome ingredients like unsalted butter, non-fat milk, and a vanilla-infused batter, ensuring light, fluffy funnel cakes without compromising flavor. With just a quick batter preparation and an easy frying process, you can create irresistible spirals of sweetness in the comfort of your kitchen. Finished off with a generous dusting of powdered sugar, these funnel cakes are an ideal dessert for gatherings, family nights, or satisfying your sweet tooth. Plus, with only 15 minutes of prep time, you’ll have a healthier version of the classic fairground recipe ready in no time!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 2 tablespoons Granulated sugar
- 2 tablespoons Unsalted butter, melted and cooled
- 1 cup Non-fat milk
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 4 cups Vegetable oil for frying
- 0.25 cup Powdered sugar for dusting
Instructions
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and granulated sugar until well combined.
In a separate bowl, beat the eggs until frothy. Add the melted unsalted butter, non-fat milk, and vanilla extract to the eggs, and mix thoroughly.
Gradually pour the wet ingredients into the dry ingredients, whisking continuously to form a smooth, lump-free batter. Let the batter rest for 5 minutes.
In a large, deep frying pan or pot, heat the vegetable oil to 375°F (190°C). Use a candy thermometer to ensure the oil maintains the correct temperature throughout the cooking process.
Pour the batter into a bottle with a nozzle or a funnel, covering the bottom hole with your finger to prevent leakage. Hold the funnel over the hot oil, remove your finger, and drizzle the batter in a circular motion to form a spiral pattern.
Fry the funnel cake for 2-3 minutes on each side, or until golden brown and crispy. Use a slotted spoon or tongs to flip the cake halfway through cooking.
Carefully remove the funnel cake from the oil and place it on a paper-towel-lined plate to absorb excess oil.
Repeat the process until all the batter is used. Make sure to allow the oil to return to 375°F (190°C) between batches.
Dust each funnel cake generously with powdered sugar before serving. Enjoy immediately for the best taste and texture.
Nutrition Facts
Calories |
9645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 981.5 g | 1258% | |
| Saturated Fat | 153.2 g | 766% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 439 mg | 146% | |
| Sodium | 923 mg | 40% | |
| Total Carbohydrate | 257.1 g | 93% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 69.3 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 394 mg | 30% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 792 mg | 17% | |
*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.
