Recipe: Funnel Cake

Mrs. Fields Secrets Funnel Cake
We’re back for┬áthe second installment in our Favorite Fair Food Series with a fair food that has been around as long as fairs themselves. Sweet, crispy funnel cake, dredged in powdered sugar is an indulgence that you can definitely enjoy at home. The key to a great funnel cake is a good batter, some hot oil, and the right squeeze bottle. (We highly recommend this Pancake Pen.) It’s really that simple!

Funnel Cake

1 large egg
2 cups milk
1 teaspoon vanilla
2 cups flour
1 1/2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon salt
4 tablespoons melted butter
2 quarts peanut or canola oil
powdered sugar

Directions
Heat oil to 350 degrees while you prepare the batter. In a mixing bowl, whisk egg, then add the milk and vanilla and whisk again until well combined. In a separate bowl, stir the flour, sugar, baking soda and salt together. Slowly whisk the dry ingredients into the wet ingredients and mix until there are no lumps. Stir in the melted butter then transfer batter to a squeeze bottle. Once oil has reached the correct temperature, squeeze batter into the oil in a circular motion until you have an even layer (about a 1/2 cup of batter). Cook for about 30 seconds, or until edges appear golden brown, then flip and cook an additional 15-20 seconds on the other side. Gently remove cake to drain on paper towels, then coat with a generous sprinkle of powdered sugar before serving. Makes 4-6 cakes.

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