Amish Funnel Cakes Recipes

FAMOUS AMISH FUNNEL CAKES RECIPE - (4.4/5)

Steps:

• Add milk and sugar to the beaten eggs. In separate bowl sift dry ingredients together. Add to egg mixture, beating until smooth. Heat oil to 375°F and pour batter into hot fat through a regular household funnel. Control the flow of batter by holding your finger over the bottom of the funnel. Make patterns, designs, swirls or whatever with the stream of batter as it flows into the hot fat. When "cakes" are golden brown, drain, sprinkle with confectioners' sugar and serve warm.

FUNNEL CAKES

Steps:

• In a large bowl, beat eggs. Add milk, water and vanilla until well blended. In another bowl, whisk flour, sugar, baking powder and salt; beat into egg mixture until smooth. In a deep cast-iron or electric skillet, heat oil to 375°., Cover the bottom of a funnel spout with your finger; ladle 1/2 cup batter into the funnel. Holding the funnel several inches above the oil, release your finger and move the funnel in a spiral motion until all the batter is released, scraping with a rubber spatula if needed., Fry until golden brown, 2 minutes on each side. Drain on paper towels. Dust with confectioners' sugar; serve warm.

EASY CLASSIC FUNNEL CAKE

Steps:

• Sift the flour, baking powder, baking soda and salt into a large bowl. In a smaller bowl, whisk the egg with the granulated sugar until pale. Whisk the milk into the egg mixture, then gently fold into the flour mixture. It should be a bit thicker than pancake batter but thin enough to pour. Add up to 3 tablespoons milk to loosen the batter, if needed.
• Heat about 2 inches of canola oil in a large high-sided skillet or pot over medium-high heat until a deep-fry thermometer registers 375. Meanwhile, mix the confectioners' sugar and cinnamon in a small bowl. Hold a funnel in one hand with your finger plugging the hole at the bottom. Pour 1 cup batter into the funnel. Hold the funnel over the hot oil and remove your finger from the hole, letting the batter drop in a spiral pattern all over the surface of the oil. It will look like lots of individual pieces at first, but as you continue to add batter, the pieces will fuse together. Cook until the batter floats and the underside is golden brown, about 30 seconds. Flip with tongs and cook until golden brown on the other side, about 30 more seconds. Transfer to a paper-towel-lined plate and repeat to make 5 more funnel cakes. Dust with the cinnamon-sugar and serve with whipped cream and/or fruit sauce, if desired.

AMISH FUNNEL CAKE

Steps:

• Beat the eggs, then add the milk and sugar.
• sift 2 cups of flour to baking powder and salt.
• add to the milk, sugar, and egg mixture.
• mix well, adding more flour to mixture until it becomes a smooth batter and not too thick.
• The funnel should have an opening of at least 1/2 inch and be able to hold around a cup of batter.
• put your finger over the bottom and add the cup of batter. remove your finger and allow the batter to pour into the center of the oil. Be careful, the oil may splash a little.
• gradually 'swirl' the batter outward in a circular motion or criss cross back and forth to make a cake about 7 to 8 inches around.
• Check it with a pair of tongs and turn it when the bottom becomes golden brown.
• it's usually pretty fragile and will probably try to break on you when flipping. when both sides are done -- remove and place and paper towel to drain oil.
• you can top with powdered sugar, syrup,etc --
• enjoy. It will make about 6 cakes.
• If you don't have a funnel, you can twist a paper plate into a 'funnel', it will probably be a little messy unless you can tape it up or something.

AMISH FUNNEL CAKES

Steps:

• In a heavy cast iron pan or in a deep fryer, heat the oil to 375°F.
• In a bowl, combine eggs, milk, potato flakes (if using) and vanilla, whisking until foamy.
• In another bowl, sift flour, baking powder, mace and salt. Sifting helps improve the texture and lightness of funnel cakes and is a step that shouldn't be skipped!
• Stir brown sugar into the sifted flour mixture until no streaks remain.
• Stir the dry ingredients into the egg mixture, then beat on medium speed until the batter is smooth and no lumps remain. (Lumps may clog up the funnel).
• Adjust the consistency of the batter - if it pours too easily and is too thin, add a tablespoon more of flour (at a time) until the batter thickens; if the batter is too thick and doesn't pour easily, thin it with a tablespoon or so of milk until it pours easily. Batter should have the consistency of heavy pancake batter.
• You'll need a large funnel with an opening about the size of your index finger. Silicone funnels are convenient to use because you can pinch them shut, or use a funnel cake funnel made specifically for the purpose, or any funnel will do, if you are able to hold your finger over the bottom to keep the batter from flowing.
• When the oil is at the right temperature, fill the funnel with batter (use a small amount at first until you get the hang of it), then remove your finger and drop batter into the hot oil, forming swirls and squiggles in a criss-cross fashion, moving constantly (from the outside in works well).
• Fry funnel cakes for about 3 minutes, then turn over with a slotted spoon and fry until the both sides are golden.
• Remove using a slotted spoon to paper towels to drain.
• Combine confectioners' sugar with cinnamon and sprinkle over the still warm funnel cakes using a shaker or put the cinnamon sugar into a clean brown paper bag and toss the funnel cakes in the bag to coat.
• Serve warm. Makes eight 8-in. cakes.

FUNNEL CAKES

Steps:

• In a deep-fryer, or heavy skillet, heat oil to 375 degrees F (190 degrees C).
• In a large bowl, beat milk and eggs together. Combine flour, baking powder, cinnamon and salt. Stir into the egg mixture until smooth.
• While covering the funnel hole with one hand, pour in 1 cup of batter. Start from the center in a swirling motion to make a 6 or 7 inch round. Fry on both sides until golden brown. Remove and drain on paper towels. Sprinkle with confectioners' sugar and serve warm.

COUNTY FAIR FUNNEL CAKES

Steps:

• In a large bowl, combine the eggs, milk and brown sugar. Combine flour, baking powder and salt; beat into egg mixture until smooth. , In an electric skillet or deep-fat fryer, heat oil to 375°. Cover the bottom of a funnel spout with your finger; ladle 1/2 cup batter into funnel. Holding the funnel several inches above the skillet release finger and move the funnel in a spiral motion until all of the batter is released (scraping funnel with a rubber spatula if needed). , Fry for 2 minutes on each side or until golden brown. Drain on paper towels. Repeat with remaining batter. Dust with confectioners' sugar; serve warm.

GERA'S AMISH FUNNY CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat together 1 cup sugar, cocoa powder, hot water, and 1 teaspoon vanilla extract with an electric mixer on medium speed until the sugar dissolves, about 3 minutes. Pour this batter into the pie shells.
• Sift together the flour and baking powder; set aside. Cream together 1 cup sugar with the butter. Beat in the vanilla, then the eggs, one at a time. Slowly beat in half of the milk, then half of the flour until moistened. Mix in the remaining milk then flour. Carefully spoon this batter on top of the chocolate batter, making sure that the entire top of the cake is covered with no chocolate visible.
• Bake in preheated oven until a toothpick inserted into the center of the cakes comes out clean, about 30 minutes. Remove from the oven, and allow to cool for at least 1 hour before serving.