Philly Dutch-Style Funnel Cakes
Serves: 4
Irwin Berge
1 January 1970
Based on User reviews:
52
Spice
55
Sweetness
52
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 cups
All-Purpose Flour1 tsp
Baking Powder1 tsp
Salt (fine)2 cups
Milk1 tsp
Vanilla Extract1 cup
Sugar4 cups
Vegetable OilDirections:
1
Combine flour, baking powder, and salt in a large mixing bowl and whisk together
2
Gradually whisk in the milk, then the egg and vanilla, and finally the sugar and melted butter
3
Heat the oil in a large, heavy pot over high heat to 350 degrees F
4
Pour as much batter as fits into a funnel, holding your finger at the base of the funnel to dam it
5
Bring the funnel over the top of the hot oil, release your finger to begin the stream of batter, and move the funnel in a circular motion to create a spiral shape
6
Use about 1/2 cup batter per funnel cake, or more or less to your liking
7
Fry 2 to 3 minutes until golden brown and slightly puffed, turning over when 1 side is golden
8
Remove from oil and place on a plate lined with 2 layers of paper towels
9
Immediately top with a good scattering of powdered sugar
10
Repeat until no batter remains