Funnel Cakes – a delicious recipe with salad oil, flour, milk, almond extract, baking powder, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In 10-inch skillet over medium heat, heat about 3/4-inch salad oil to 325u00b0 on deep fat thermometer (or heat oil according to manufacturer's directions in deep fat fryer set at 325u00b0).
2
In medium bowl, with wire whisk or fork, mix flour, milk, baking powder, almond extract, salt and egg until well blended.
3
Holding narrow spouted funnel (1/2-inch spout), close spout with finger; pour 1/4 cup batter into funnel.
4
Over hot oil, carefully remove finger to let batter run out in a stream while making a spiral about 6 inches in diameter.
5
Fry 3 to 5 minutes until golden brown, turning once with tongs.
6
Drain well on paper towels; keep warm. Repeat with remaining batter, stirring well before pouring. Sprinkle funnel cakes lightly with confectioners sugar.
7
Serve warm.
319
kcal
Calories
5
g
Fat
56
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: salad oil (for frying), 1 c. plus 2 Tbsp. all-purpose flour, 3/4 c. milk, 1 tsp. almond extract, and more.
Yes, Funnel Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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