This mini funnel cakes are as simple and easy to make as pancakes but a heck of a lot more novel. And chances are you have everything you need at home. Here’s how to make them.
Ever beg your parents for funnel cakes as a kid at the state fair come late summer and after hours of listening to you, they’d buy you a funnel cake and let you scarf down the entire thing and then you made them listen to you moan about your tummyache from all that fried dough bouncing around in your belly while riding the ferris wheel? Neither did we. Anyways, there’s no worry of any of that happening with this recipe for mini funnel cakes. A mere two or three bites each, they’re just the right size…for having several.–Renee Schettler
Mini Funnel Cakes
- Quick Glance
- Quick Glance
- 45 M
- 1 H
- Makes 15 to 20 (4-inch | 10-cm) cakes
Special Equipment: Plastic squeeze bottle* (optional), 4-inch metal pastry ring* (optional)
In a large bowl, combine the flour, sugar, baking powder, and salt.
In a medium bowl, mix the milk, vanilla, zest, and egg until combined.
Want to get some of the prep done ahead of time? Tuck the flour mixture in a covered bowl or resealable plastic bag. And cover and refrigerate the milk mixture for several hours or up to overnight and stir before using.
Just before you fry the funnel cakes, gently stir the milk mixture into the flour mixture to create a thick batter. Slowly pour the batter into a plastic squeeze bottle or a glass measuring cup with a pour spout.
Line a baking sheet with paper towels or a brown paper bag that you’ve cut open. Pour enough oil into a large, shallow skillet to reach a depth of 1/2 inch and heat the oil until it registers 350°F (176°C) on an instant-read thermometer.
If you’re using a metal pastry ring,* place it in the pan of oil. Squeeze the batter from the squeeze bottle or pour it from the measuring cup or dribble it from the tip of a spoon into the ring, moving the bottle back and forth and connecting pieces of dough in a zigzag pattern. If you’re not using a metal pastry ring,* that’s cool, just squeeze the batter from the squeeze bottle or pour it from the measuring cup or dribble it from the tip of a spoon into the oil—being careful not to hold the spoon too far above the hot oil or it may splash. Then zigzag the batter back and forth across itself a lot so that the funnel cake is self-contained in a circle.
Cook the mini funnel cakes, a couple at a time, for about 45 seconds. Using tongs, flip the funnel cake over and, if using the metal ring, remove it. Cook the funnel cake until light or golden brown and no longer doughy inside, about 45 more seconds. Transfer the funnel cake to the paper towels or paper bag to drain and repeat with the remaining batter.
Sprinkle with confectioners’ sugar while still warm and serve straightaway. Originally published July 21, 2014.
*How to make these funnel cakes without the metal pastry ring
The author of this recipe indicates that you need a squeeze bottle and a pastry ring to make these mini funnel cakes. Let’s carefully examine this assertion. These items may be useful though they’re not essential. Trust us. We tried them without the extra expenditure and, as you’ll see from our alternate instructions in the recipe, everything still came together quite nicely.
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Mini Funnel Cakes Recipe © 2013 Taylor Mathis. Photo © 2013 Taylor Mathis. All rights reserved. All materials used with permission.
Published at Sun, 02 Aug 2020 11:01:34 +0000