Ingredients for Dutch Funnel Cake
- 2 large eggs
- 1 cup milk
- Flour
- Sugar
- Salt
- Baking Powder
- Powdered sugar, to taste
- Approximately 3 inches of vegetable oil or other high-heat oil for frying
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How to Make Dutch Funnel Cake
- In a medium bowl, crack and beat 2 large eggs until light and frothy.
- Add 1 cup of milk to the beaten eggs and whisk until well combined.
- In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- Gradually add the wet ingredients (egg and milk mixture) to the dry ingredients, mixing until just combined. Do not overmix.
- Heat about 3 inches of oil in a large, heavy-bottomed pot or deep fryer to 400°F (200°C). Use a candy thermometer to monitor the temperature.
- Fill a funnel with approximately 1/2 cup of batter. Hold the funnel about 6 inches above the hot oil.
- Slowly drizzle the batter into the hot oil, creating a circular or criss-cross pattern. Work quickly to avoid clumping.
- Fry the funnel cake for 2-3 minutes per side, or until golden brown and crispy. Adjust cooking time depending on the thickness of the cake and the temperature of the oil.
- Remove the funnel cake from the oil using a slotted spoon or tongs and place it on a wire rack or plate lined with paper towels to drain excess oil.
- While still warm, generously sprinkle with powdered sugar.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
25g
Fat
6g
Carbs
13g
