Funnel Cakes with powdered sugar glaze
Is it really a fair without a funnel cake? We think not. Fried, crispy dough slathered in a sugary glaze, this is the epitome of fair food. This recipe is so easy, you might start making it more often than you’d like to admit.
FOR THE GLAZE, WHISK:
FOR THE CAKES, HEAT:
If you choose to use a funnel for pouring the batter, make sure the funnel has at least a 1/2-inch opening and can hold 3/4 cup of batter.
For the glaze, whisk together powdered sugar, milk, and salt until smooth. Cover glaze with plastic wrap while frying cakes.
For the cakes, heat 2½–3 inches oil in a medium pot (at least 6 inches tall) to 375°. Line a baking sheet with parchment then a rack.
Whisk together flour, sugar, baking powder, salt, and nutmeg.
Beat together milk, eggs, and vanilla; whisk into flour mixture until combined. Stir butter into batter until incorporated.
Pour ¾ cup batter into a funnel, using your finger to close off the end. (You can also use a measuring cup or squeeze bottle for the batter.) Starting from the center of the hot oil, and in a swirling motion, slowly pour batter in concentric and overlapping circles to make a 5–6-inch round.
Top cakes with glaze; serve warm.
% Daily Value*
Total Fat 8g 12%
Saturated Fat 4g 20%
Cholesterol 80mg 26%
Sodium 251mg 10%
Carbs 111g 37%
*Percent Daily Values are based on a 2,000 calorie diet.