Funnel Cake Fries - CopyKat Recipes (2024)

FAQs

What is funnel cake batter made of? ›

Traditional recipes call for a fairly standard batter: flour, eggs, sugar, milk, baking soda or baking powder, but I discovered that you can make awesome funnel cakes with "complete" buttermilk pancake mix (look for brands that only require the addition of water).

Funnel cake mix is basically the same as pancake mix. So, yes — you can absolutely make funnel cakes using pancake mix. To make funnel cake batter, it's as simple as mixing milk, egg, vanilla extract, plain flour, sugar and baking powder (and some cinnamon if you fancy), and pouring it through a funnel into hot oil.

It's important to keep to a frying temperature of around 375 degrees. Any higher than that, and your funnel cakes will brown before cooking through. At too low a temperature, the batter will absorb excess oil, resulting in a greasy, limp funnel cake.

If the temperature is too low they'll be pale and oily, too high and they'll burn! Keeping the oil temperature steady at 375° is important if you want your funnel cakes golden and crunchy. — Use a neutral oil for frying these funnel cakes—vegetable oil is a classic pick for us, and what we use here.

In the U.S., funnel cakes were originally associated with Pennsylvania Dutch Country. It is one of the first North American fried foods, which is associated with the Pennsylvania Dutch, German immigrants who came to Pennsylvania in the 17th and 18th centuries.

Despite debate on the true origin of funnel cakes, it is popularly believed that these crispy-fried confections were created by the Pennsylvania Dutch, a group of German immigrants who landed in Pennsylvania before the 19th century.

Funnel cake traces its origins to the Pennsylvania Germans. However, similar dishes date back centuries in the Middle East and Europe and today include Striebele in Germany and tippaleipa in Finland.

While funnel cakes are best fried right before serving, the batter can be made ahead and stored in an airtight container for up to two days before using. How do I store leftover funnel cakes? Refrigerate or freeze leftover funnel cakes, then reheat in the oven, toaster, or air fryer until crisp and hot throughout.

The most common reason your funnel cake is falling apart is your oil is too hot. This will cause the funnel cake batter to break apart when you pour it into the pan. Another reason your funnel cake may fall apart is your batter is too thick.

Why does my funnel cake taste like flour? ›

I suspect the reason you notice a decidedly flour-y taste is because you aren't adding salt, or not using enough salt. Yes, even sweet baked goods need salt! Another thing you can use to counteract the raw, flour taste is to add flavorings to the batter or dough.

A lower temp wouldn't get the cooking going fast enough, and slower cooking would also result in a soggy, oil-logged funnel cake. Of course, getting that temperature right is not merely a question of guessing, or flicking a few drops of water into a hot oil pan.

In a deep-fryer, heat oil to 375 degrees F. Cover the bottom of a funnel with your finger. Ladle 1/2 cup of batter into funnel.

Fried dough is made with a bread dough that uses yeast for leavening. Funnel cake has a more pancake-like batter, which is much thinner than bread dough, and it uses baking powder as leavening rather than yeast.

But for someone looking to eat healthy, fairs can be a tricky situation. The classic funnel cake has 760 calories and 44 grams of fat— roughly the same amount as four servings of cheese pizza, according to food nutrition comparison sites.

Funnel cakes are made by pouring batter into hot cooking oil in a circular pattern and deep frying the overlapping mass until golden-brown. The batter is commonly poured through a funnel, creating its texture and giving it its name. When made at concession stands, a pitcher with an integral funnel spout is employed.