Nutty Funnel Cakes
Transform your carnival cravings with these irresistible Nutty Funnel Cakes—a delightful twist on the classic fairground treat! Infused with the rich crunch of finely chopped mixed nuts like walnuts, almonds, and pecans, these funnel cakes bring a satisfyingly nutty texture to every bite. The batter, flavored with a hint of vanilla, fries to golden perfection before being dusted with a generous layer of powdered sugar. For the ultimate indulgence, drizzle with creamy nut butter. Perfect for parties, family gatherings, or simply as a fun weekend dessert, this recipe is ready in just 30 minutes and serves 6. Whether you're a fan of sweet street food or looking for a creative spin on a beloved favorite, these Nutty Funnel Cakes are sure to be a hit!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 tablespoon Granulated sugar
- 0.5 teaspoons Salt
- 1.5 cups Milk
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 0.5 cups Mixed nuts (e.g., walnuts, almonds, pecans), finely chopped
- 4 cups Vegetable oil (for frying)
- 0.5 cups Powdered sugar (for garnish)
- 0.25 cups Nut butter (optional topping)
Instructions
In a large mixing bowl, whisk together the flour, baking powder, granulated sugar, and salt.
In a separate bowl, beat the milk, eggs, and vanilla extract until well combined.
Gradually pour the wet ingredients into the dry ingredients, stirring until a smooth batter forms.
Gently fold in the finely chopped mixed nuts.
Heat the vegetable oil in a deep skillet or large pot to 375°F (190°C). Use a thermometer to ensure the oil is at the correct temperature.
Transfer the batter to a squeeze bottle, piping bag, or a large resealable plastic bag with a small hole cut in one corner.
Squeeze the batter into the hot oil in a swirling, crisscross pattern to form the traditional funnel cake shape. Fry one or two cakes at a time to avoid overcrowding.
Cook each funnel cake for 2-3 minutes on one side, then flip and cook for another 2-3 minutes, or until golden brown and crispy.
Carefully transfer the cooked funnel cakes to a paper towel-lined plate to drain excess oil.
Dust the funnel cakes generously with powdered sugar. Drizzle with nut butter, if desired, for an extra layer of flavor.
Serve warm and enjoy your delicious Nutty Funnel Cakes!
Nutrition Facts
Calories |
1736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.5 g | 221% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 421 mg | 18% | |
| Total Carbohydrate | 51.5 g | 19% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 17.1 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 101 mg | 8% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 267 mg | 6% | |
*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.
