Carnival Funnel Cake Recipe
Carnival funnel cakes are a popular carnival and fair food made from a thin, sweet batter that is poured through a funnel or squeeze bottle and fried until crispy and golden brown. They are often served hot and dusted with powdered sugar, although they can also be topped with a variety of other sweet toppings, such as fruit, whipped cream, or chocolate sauce. Carnival funnel cakes are a classic treat that is enjoyed by people of all ages and are a staple at carnivals and fairs all around the world. They are typically made fresh on site, and the smell of funnel cakes being fried is often a hallmark of carnivals and fairs.
Ingredients
- 1 1/2 cup Plain Flour (Maida)
- 1 tablespoon Baking Powder
- 1/4 cup Powdered Sugar
- 1 teaspoon Cinnamon
- 1 1/2 cup Milk
- 1 tablespoon Lemon Juice
- 1 teaspoon Vanilla Essence
- 1/2 cup Cooking Oil For Frying
- 1/2 sticks (4 tablespoons) butter, melted
- 1 teaspoon salt
- 1 egg, beaten
Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, beat the milk and egg together.
- Add the wet ingredients to the dry ingredients and mix until the batter is smooth.
- Heat about 2 inches of vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F.
- Once the oil is hot, pour the batter into a squeeze bottle or a funnel with a large opening.
- Holding the bottle or funnel close to the surface of the oil, squeeze out the batter in a circular pattern, starting from the center and working your way outwards.
- Allow the funnel cake to cook for about 1 minute, or until it is golden brown.
- Using tongs or a slotted spoon, carefully remove the funnel cake from the oil and transfer it to a paper towel-lined plate to drain.
- Repeat the process with the remaining batter.
- Once the funnel cakes are cool enough to handle, dust them with powdered sugar and serve. Enjoy!
