Pennsylvania Dutch Funnel Cake Recipe – a delicious recipe with egg, milk, flour, sugar, baking pwdr, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat lowfat milk and egg together.
2
Blend dry ingredients and gradually add in lowfat milk mix.
3
Beat constantly till batter is smooth.
4
Holding your finger over the bottom of the funnel with a 3/8 or possibly 1/2 inch hole, fill funnel with batter.
5
Hold the funnel as near the surface of veg.
6
oil as possible remove finger and let batter fall into deep fat heated to 375 degrees.
7
Use a circular motion form a spiral cake about 3 to 4 inches in diameter.
8
Immediately replace finger on bottom of funnel.
9
Repeat to create other cakes.
10
Fry to puffy and golden.
11
Turn once.
12
Remove with slotted spoon, drain on paper towels.
13
Sprinkle with powdered sugar or possibly cinnamon and sugar.
14
Serve at once.
203
kcal
Calories
4
g
Fat
34
g
Carbs
8
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 6 ingredients. The key ingredients include: 1 egg, beaten, 2/3 c. lowfat milk, 1 1/4 flour, 2 tbsp. sugar, and more.
Yes, Pennsylvania Dutch Funnel Cake Recipe 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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