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Funnel Cakes
Funnel Cakes

Funnel Cakes

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Cook Minutes 45 Min
Prep : 45 Min
The fair comes once a year, which leaves 11 months without a special treat of crispy batter topped with a dusting of icing sugar. Until now. Make your own.
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12 Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1-1/2 cups flour
1/4 cup granulated sugar
1-1/2 tsp. Magic Baking Powder
1/2 tsp. baking soda
2 eggs
1 cup milk
1 tsp. vanilla
oil, for frying
1/4 cup icing sugar
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How do I make it ?
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Step 1
Sift flour, granulated sugar, baking powder and baking soda into large bowl; set aside. Beat eggs, milk and vanilla in separate bowl with whisk until blended. Add to flour mixture; mix well.
Step 2
Heat about 3 inches oil to 375°F in large saucepan or deep fryer. Slowly pour about 3 Tbsp. batter into hot oil in free-form lattice pattern; cook 30 sec. on each side or until funnel cake is golden brown on both sides. Remove cake from hot oil with slotted spoon; drain on paper towels. Repeat with remaining batter, allowing oil to return to 375°F between batches.
Step 3
Sprinkle with icing sugar.
Kraft Kitchen Tips!
Make it Easy
Use a plastic squeeze bottle to add batter to hot oil. Be sure to cut enough of the tip off to allow batter to form a thick steady stream of batter.
Cooking Know-How
Use a thermometer to check the temperature of the oil. Frying at too low a temperature will cause the funnel cakes to absorb too much oil, while too high a temperature will cause burning.
Calories From Fat
% Daily Value
Fat 6 g
Saturated fat 1 g
5 %
Cholesterol 35 mg
Sodium 115 mg
5 %
Carbohydrate 20 g
Fibre 0 g
Sugars 8 g
Protein 3 g
Vitamin A
2 %
Vitamin C
0 %
6 %
6 %
12 servings, 1 funnel cake (51 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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