FUNNEL CAKES

Dessert
Written By Flour & Fame

INDIVIDUAL FUNNEL CAKES TOPPED WITH A HOMEMADE STRAWBERRY COMPOTE.

SKILL LEVEL: INTERMEDIATE | QUANTITY: 20-30 funnel cakes

4. Funnel Cakes.jpg
3. Funnel Cakes.jpg

LISTS

GROCERY LIST:

  • ½ cup | Whole Milk

  • 1 large | Egg

  • ¼ cup | Granulated Sugar

  • ½ cup | Confectioners’ Sugar

  • 1 ½ cups | All-purpose Flour

  • 3 cups | Canola or Vegetable Oil

  • 1 ½ teaspoons | Baking Powder

  • ¼ teaspoon | Kosher Salt

  • 1 teaspoon | Ground Cinnamon

  • ½ teaspoon | Vanilla Extract

  • 1 pound | Fresh Strawberries

  • 1 large | Lemon

KITCHENWARE:

  • Large Pot

  • Medium & Large Mixing Bowls

  • Squeeze Bottle

  • Measuring Spoons & Cups, Whisk, Spider Strainer & Cooking Thermometer

PREP

Helpful tips!

  • Let eggs come to room temperature by leaving out for about 1 hour*.

  • Compote is a much thinner topping, not like jam.

  • I like to make these personal sized portions that are about 6” in diameter but these can also be made larger and will give you about 10-12.

*Dependent on the temperature of your home

BAKE

HOMEMADE COMPOTE:

  • 1 pound | Strawberries

  • 2 tablespoons | Granulated Sugar

  • 1 tablespoon | Lemon Zest

  • 3 tablespoons | Lemon Juice

FUNNEL CAKES:

  • 3 cups | Canola or Vegetable Oil

  • 1 ½ cups | All-purpose Flour

  • 2 tablespoons | Granulated Sugar

  • 1 teaspoon | Ground Cinnamon

  • 1 ½ teaspoons | Baking Powder

  • ¼ teaspoon | Kosher Salt

  • 1 large | Egg (room temperature)

  • ½ cup | Whole Milk

  • ½ cup | Water

  • ½ teaspoon | Vanilla Extract

TOPPING:

  • ½ cup | Confectioners’ Sugar

Start here if making homemade compote:

  1. Wash and dry strawberries. Remove tops and slice small strawberries in half and larger strawberries in quarters.

  2. Add strawberries, sugar, lemon zest and lemon juice to saucepan, mix well and set over medium heat. Bring to boil, constantly mixing to prevent any burning, lower heat and simmer until slightly thickened, about 15 minutes.

  3. Remove from heat and add to airtight container to let compote cool. Once cooled, compote can be stored in the fridge for up to 2 weeks and leftovers can be used on ice cream, french toast or anything else of your choosing!

Start here once ready to make funnel cakes:

  1. Fill large pot with about 2-inches of canola or vegetable oil. Set over high heat and heat oil to 350° F using a thermometer to manage heat and keep as close to 350° F as possible by increasing/reducing burner temperature as needed. I find myself often keeping it around a medium-high heat once at temperature.

  2. Combine flour, sugar, cinnamon, baking powder and salt in a large mixing bowl and set aside.

  3. Whisk egg, milk, water and vanilla together in a medium mixing bowl and pour into dry ingredients. Mix until well combined. Batter will be thicker than a crêpe batter but slightly thinner than a pancake batter. Pour batter into squeeze bottle.

  4. Set-up a baking rack on top of a baking sheet next to pot so that as funnel cakes are done they can drain and slightly cool.

  5. Once oil is ready, hold squeeze bag directly over oil, the closer the better to avoid a big splash and control the spread of the cake design, and squeeze making a circular motion and design of your choice. I typically cook about 1 funnel cake at a time - don’t overcrowd your pot! Cook for 3-5 minutes flipping halfway through until the funnel cakes are puffed and a nice deep golden brown. Use spider strainer to drain off oil and transfer to wire rack. Continue the cooking process until all funnel cakes are finished.

  6. Dust with confectioners’ sugar and top with strawberry compote or fresh whipped cream.

  7. Store leftovers in paper bag at room temperature.

Flour & Fame
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