Funnel Cakes

Funnel cakes are a classic fried American carnival treat. They’re fun, light, fluffy, and, most importantly, so much easier than making doughnuts from scratch. We’ve given the classic confectioners’ sugar a modern update with naturally colored and flavored sugar toppings. 

We used coconut oil to fry up these treats with fabulous results (along with a wonderful coconut aroma that filled the kitchen). You can use any oil that tolerates high heat like vegetable, peanut, or canola. Funnel cake batter can also be used as a coating to make deep-fried anything…like Oreo® cookies, chicken, or even vegetables.

Funnel Cakes

Prep Time 15 minutes mins

Cook Time 24 minutes mins

Total Time 39 minutes mins

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Servings

8 Servings

1x2x3x

Ingredients

• 2 eggs
• 2 cups soy milk
• ¼ cup water
• 1  teaspoon vanilla extract
• 3 cups all-purpose flour
• ¼ cup sugar
• 1 tablespoon baking powder
• ½ teaspoon kosher salt
•  Coconut oil melted
•  Flavored confectioners’ sugar for dusting (recipe follows) 

Instructions

• In a medium bowl, lightly beat eggs. Whisk in soy milk, water, and vanilla.
• In a separate bowl, combine flour, sugar, baking powder, and salt. Slowly mix dry ingredients into soy milk mixture until smooth.
• In a frying pan or Dutch oven, pour in coconut oil until it reaches ½-inch up the sides of the pan. Heat oil on medium-high, until temperature reaches 375°F.
• Place batter in a squeeze bottle or in piping bag fitted with a large round tip. Drizzle batter in a circular motion to create spiral shapes into hot oil, and fry for 2 minutes on first side, until golden. Carefully flip with a spatula or spider, and fry on the opposite side for 1 minute more.
• Drain on paper towel and dust with plain sugar or flavored confectioners’ sugar (recipe follows).
• Naturally Flavored Confectioner’s Sugar
• 
• On trend this year: natural ingredients, even for indulgent, fried treats. Skip the food coloring and go for vitamin-packed, good-for-you ingredients like cinnamon, strawberries, and green tea this Chanukah season. To make the ultimate bundt cake glaze, add 1 to 2 tablespoons of soy milk to any of the flavor combos below.
• CARDAMOM-CINNAMON
• Mix 1 cup confectioners’ sugar with 1 teaspoon each of cinnamon and cardamom.
• STRAWBERRY
• Using a blender or spice blender, pulse 2/3 cup of freeze-dried strawberries until they turn to powder.
• Add 3 to 4 tablespoons of strawberry powder to 1 cup confectioners’ sugar. Add more strawberry powder as desired.
• MATCHA GREEN TEA
• Combine 1 cup confectioners’ sugar with 1 tablespoon of matcha green tea powder.