Best 5 Buttermilk Funnel Cakes Recipes
Buttermilk funnel cakes, with their crispy edges and fluffy interiors, are a delightful treat that can be enjoyed at fairs, carnivals, and even in the comfort of your own home. Made with a simple batter that includes buttermilk, flour, sugar, eggs, and baking powder, these funnel cakes are incredibly easy to make and can be customized with a variety of toppings, from powdered sugar and fruit to ice cream and whipped cream. Whether you're a seasoned baker or just starting out, this versatile recipe will guide you through the steps to create perfect buttermilk funnel cakes that are sure to impress your family and friends.
Here are our top 5 tried and tested recipes!
FUNNEL CAKES
I remember eating my first funnel cake at Disneyland when I was super young. Later, when I made my own funnel cakes, I remember eating my first one, and I tried hard to make them extra awesome because I was probably making someone else's first funnel cake and I remembered how awesome mine was. Make life easy for yourself and prep four or five disposable plastic piping bags with batter. Funnel cakes can be very messy to make, and this will totally help. -Duff
Provided by Duff Goldman
Categories dessert
Time 30m
Yield 8 funnel cakes
Number Of Ingredients 9
Steps:
- Add the oil to a deep pot and heat it over medium-high heat until it registers 375 degrees F on a deep-fry thermometer. Set up a work surface with 4 or 5 plastic piping bags, scissors, tongs, parchment paper, and a wire rack with parchment paper underneath.
- In a big bowl, whisk the flour, baking powder, salt, cinnamon, and granulated sugar. Add the eggs and milk and whisk well. Get all the lumps out!
- Fill all the piping bags with batter. Cut the tip off one bag and drizzle the batter straight into the hot oil in a swirly, crazy pattern. Toss the piping bag. When one side is golden brown, about 75 seconds, carefully flip the funnel cake with tongs and fry the other side, another 75 seconds. Fry the rest of the batter.
- Drain the funnel cakes on the wire rack. While they're still warm and shiny, dust them with powdered sugar using a wire-mesh strainer. Serve immediately!
FUNNEL CAKE WITH BLUEBERRY MARMALADE
Provided by Eric Greenspan
Categories dessert
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the blueberry marmalade: In a medium saucepan, combine the blueberries, granulated sugar and 1/2 cup water and heat on high until boiling. Reduce to a simmer and cook until thick, approximately 30 minutes.
- Preheat 3 inches oil in a deep-fryer or large Dutch oven to 350 degrees F. Line a sheet tray with a wire rack.
- For the whipped yogurt: Combine the cream, yogurt and granulated sugar in a stand mixer and whip until firm peaks are reached.
- For the funnel cake: In a large bowl, beat the eggs. Add the buttermilk, milk, scraped vanilla seeds and 1 cup water and beat until well blended. In another bowl, whisk together the flour, granulated sugar, baking powder and salt. Add the flour mixture to the egg mixture and stir until incorporated.
- Ladle the batter into a large pastry bag and snip the tip with scissors when you are ready to fry. Squirt spirals of batter into the oil, layering the spirals until the desired size is reached, and fry until crispy on both sides, about 3 minutes per side. Remove and place on the wire rack. Repeat with the remaining batter.
- Meanwhile, dust the funnel cake with powdered sugar and place on a plate. Cover each with marmalade and a spoonful of whipped yogurt. Serve immediately.
FUNNEL CAKES
This funnel cake recipe is simpler to make than doughnuts, and it's just as good. Funnel cakes have been a favorite of ours since we came across them living in the Ozarks. -Mary Faith Yoder, Unity, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 cakes.
Number Of Ingredients 10
Steps:
- In a large bowl, beat eggs. Add milk, water and vanilla until well blended. In another bowl, whisk flour, sugar, baking powder and salt; beat into egg mixture until smooth. In a deep cast-iron or electric skillet, heat oil to 375°., Cover the bottom of a funnel spout with your finger; ladle 1/2 cup batter into the funnel. Holding the funnel several inches above the oil, release your finger and move the funnel in a spiral motion until all the batter is released, scraping with a rubber spatula if needed., Fry until golden brown, 2 minutes on each side. Drain on paper towels. Dust with confectioners' sugar; serve warm.
Nutrition Facts : Calories 316 calories, Fat 12g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 256mg sodium, Carbohydrate 44g carbohydrate (8g sugars, Fiber 1g fiber), Protein 7g protein.
FUNNEL CAKES
You don't need to wait for the county fair to enjoy delicious old-fashioned funnel cakes. You just need a funnel with a 1/2-inch opening that can hold a cup of batter.
Provided by TARMIA
Categories Bread Quick Bread Recipes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- In a deep-fryer, or heavy skillet, heat oil to 375 degrees F (190 degrees C).
- In a large bowl, beat milk and eggs together. Combine flour, baking powder, cinnamon and salt. Stir into the egg mixture until smooth.
- While covering the funnel hole with one hand, pour in 1 cup of batter. Start from the center in a swirling motion to make a 6 or 7 inch round. Fry on both sides until golden brown. Remove and drain on paper towels. Sprinkle with confectioners' sugar and serve warm.
Nutrition Facts : Calories 524.4 calories, Carbohydrate 50 g, Cholesterol 66.9 mg, Fat 32.6 g, Fiber 1.2 g, Protein 8.4 g, SaturatedFat 5.1 g, Sodium 303.1 mg, Sugar 17.8 g
BUTTERMILK FUNNEL CAKES
These crunchy doughnuts are like the fried dough you find at county fairs.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes 2 pounds
Number Of Ingredients 12
Steps:
- Heat oil in a low-sided six-quart saucepan over medium-high heat until a deep-frying thermometer registers 375 degrees. Line a baking pan with paper towels.
- Meanwhile, whisk together the eggs, buttermilk, honey, almond extract, and orange-flower water in a medium bowl. In a large bowl, sift together the flour, salt, granulated sugar, baking soda, and baking powder. Make a well in the center, and pour in the egg mixture. Using a whisk, gradually draw the flour mixture into the egg mixture, whisking until smooth before drawing in more flour.
- Fit an 18-inch pastry bag with a #3 tip. Fill bag with one-sixth of the batter. Pipe long squiggles directly into the hot oil. Cook until the dough has risen to the surface and is golden brown on the bottom, about 1 minute. Turn over, and cook until completely golden, 1 minute more. Using a slotted spoon, remove from hot oil and transfer to lined pan. Repeat with the remaining batter.
- When cool enough to handle, sift non-melting sugar over fried dough, and serve.
Tips:
- Use fresh buttermilk: Fresh buttermilk will give your funnel cakes a light and fluffy texture. If you don't have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Don't overmix the batter: Overmixing the batter will make your funnel cakes tough. Mix just until the ingredients are combined.
- Heat the oil to the right temperature: The oil should be heated to 350°F (175°C) before you start frying the funnel cakes. If the oil is too cool, the funnel cakes will absorb too much oil and be greasy. If the oil is too hot, the funnel cakes will cook too quickly and be crispy on the outside and raw on the inside.
- Use a funnel with a wide opening: A funnel with a wide opening will make it easier to pour the batter into the hot oil. You can use a special funnel designed for making funnel cakes, or you can use a regular kitchen funnel.
- Fry the funnel cakes in batches: Don't overcrowd the pan when you're frying the funnel cakes. This will cause the oil temperature to drop and the funnel cakes will not cook evenly. Fry the funnel cakes in batches of 2-3 at a time.
- Drain the funnel cakes on paper towels: After you've fried the funnel cakes, drain them on paper towels to remove any excess oil.
Conclusion:
Buttermilk funnel cakes are a delicious and easy-to-make treat that can be enjoyed by people of all ages. With a few simple ingredients and a little bit of time, you can make these irresistible funnel cakes at home. So next time you're looking for a fun and festive dessert, give buttermilk funnel cakes a try!
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