Buttermilk Funnel Cakes Recipes

FUNNEL CAKES

Funnel Cakes image

You don't need to wait for the county fair to enjoy delicious old-fashioned funnel cakes. You just need a funnel with a 1/2-inch opening that can hold a cup of batter.

Provided by TARMIA

Categories Bread Quick Bread Recipes

Time 20m

Yield 6

Number Of Ingredients 8

Ingredients

8 cups vegetable oil for frying
1 ½ cups milk
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon salt
¾ cup confectioners' sugar

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.

Nutrition Facts : Calories 524.4 calories, Carbohydrate 50 g, Cholesterol 66.9 mg, Fat 32.6 g, Fiber 1.2 g, Protein 8.4 g, SaturatedFat 5.1 g, Sodium 303.1 mg, Sugar 17.8 g

FUNNEL CAKES

Funnel Cakes image

This funnel cake recipe is simpler to make than doughnuts, and it's just as good. Funnel cakes have been a favorite of ours since we came across them living in the Ozarks. -Mary Faith Yoder, Unity, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 8 cakes.

Number Of Ingredients 10

Ingredients

2 large eggs, room temperature
1 cup 2% milk
1 cup water
1/2 teaspoon vanilla extract
3 cups all-purpose flour
1/4 cup sugar
3 teaspoons baking powder
1/4 teaspoon salt
Oil for deep-fat frying
Confectioners' sugar

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.

Nutrition Facts : Calories 316 calories, Fat 12g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 256mg sodium, Carbohydrate 44g carbohydrate (8g sugars, Fiber 1g fiber), Protein 7g protein.

BUTTERMILK FUNNEL CAKES

Buttermilk Funnel Cakes image

These crunchy doughnuts are like the fried dough you find at county fairs.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Vegetarian Recipes

Yield Makes 2 pounds

Number Of Ingredients 12

Ingredients

2 quarts canola oil
2 extra-large eggs
2 cups nonfat buttermilk
2 tablespoons honey
2 teaspoons pure almond extract
1/4 cup orange-flower water
4 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon coarse salt
1 cup granulated sugar
1/2 teaspoon baking soda
2 teaspoons baking powder
1 cup non-melting or confectioners' sugar

Steps:

Heat oil in a low-sided six-quart saucepan over medium-high heat until a deep-frying thermometer registers 375 degrees. Line a baking pan with paper towels.
Meanwhile, whisk together the eggs, buttermilk, honey, almond extract, and orange-flower water in a medium bowl. In a large bowl, sift together the flour, salt, granulated sugar, baking soda, and baking powder. Make a well in the center, and pour in the egg mixture. Using a whisk, gradually draw the flour mixture into the egg mixture, whisking until smooth before drawing in more flour.
Fit an 18-inch pastry bag with a #3 tip. Fill bag with one-sixth of the batter. Pipe long squiggles directly into the hot oil. Cook until the dough has risen to the surface and is golden brown on the bottom, about 1 minute. Turn over, and cook until completely golden, 1 minute more. Using a slotted spoon, remove from hot oil and transfer to lined pan. Repeat with the remaining batter.
When cool enough to handle, sift non-melting sugar over fried dough, and serve.

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