Ingredients and Weight:
- All-purpose flour: 1 cup (120g)
- Sugar: 1/4 cup (50g)
- Baking powder: 2 teaspoons (10g)
- Salt: 1/2 teaspoon (2g)
- Milk: 1 cup (240ml)
- Eggs: 2 (100g)
- Vegetable oil, for frying
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk and eggs.
- Add the wet ingredients to the dry ingredients and whisk until just combined. Do not overmix.
- Let the batter rest for 5 minutes.
- Heat the vegetable oil in a large saucepan or deep fryer to 375°F (190°C).
- Fill a funnel with the batter and hold it over the hot oil. Squeeze the batter into the oil in a circular motion, forming a funnel cake.
- Fry for 1-2 minutes per side, or until golden brown.
- Remove the funnel cakes from the oil and drain on paper towels.
- Sprinkle with powdered sugar and serve immediately.
Nutritional Information:
- Calories: 250 per serving
- Fat: 10g
- Carbohydrates: 35g
- Protein: 5g
Dish Characteristics:
- Crispy and airy
- Sweet and buttery
- Fun and festive
User Comments:
- "These funnel cakes were amazing! They were so crispy and light, and the powdered sugar topping was perfect."
- "I made these for my kids and they loved them. They were so easy to make and so delicious."
- "I'm not usually a fan of funnel cakes, but these were really good. They weren't too greasy and they had just the right amount of sweetness."
- "These were the best funnel cakes I've ever had. They were so addictive, I couldn't stop eating them!"
- "I've made these funnel cakes several times now and they always turn out perfect. They're a great way to use up leftover batter."
Special Precautions and Tips:
- Be careful not to overmix the batter, as this will make the funnel cakes tough.
- If you don't have a funnel, you can use a plastic bag with the corner cut off.
- Serve the funnel cakes immediately after frying, as they will lose their crispness if they sit for too long.
