Funnel Cake

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Great. I made it for me and my roommates in the deep fryer and we all wanted more.

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Very bad! This recipe is definitely missing something important. I made them last night following these instructions closely, they looked great, but when I tasted it, i spit it out in disgust. I keep looking at other funnel cake recipes and they all say to use milk and baking powder. I would not recommend this to anyone!

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Bloody awful!!! Tastes so eggy! It's missing something. It LOOKS like a funnel cake.. but the only part of it that tastes like a funnel cake is the powdered sugar. Don't waste your time!

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this is one of the best recipe EVER i,m only 13. me and my little sister made this together without any help. and shes only 6 years old its fun and easy for the whole family to do together we did it for my moms birthday and she loved it and said it was the best(and i hope thats not just cuase we are her kids;p

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Was amazing. And yes, for people who post bad reviews because they cannot cook, IT COMES OUT PERFECT. especially if you have a deep fryer (I got one for 20 at Wal Mart. The only thing I changed is adding a bit of vanilla and a tad more sugar. But it was really good, my entire family is asking weekly for more. ( I am a guy, if I can cook this without flaw 5-6 times, so can you!

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This does not make the style of funnel cakes that you get at a fair, but I liked them slightly better. This is a creme puff recipe, and like cream puffs, it is very light and airy, but frying it gives it a very crispy texture. There are a few tips that Alton Brown gives on his show that are important to keep in mind while preparing this dish: You should use a protein-rich flour (he uses bread flour. You should weigh your flour, rather than measure it and use 5 3/4 oz. You need to cook the water/butter/salt/sugar/flour until all the moisture has either been absorbed or evaporated. You want to use more egg whites than egg yolks, to make the funnel cake light and crispy.

When cooled, these funnel cakes are quite a bit softer and more cakey, if you prefer that texture to the crisp, airy texture they have when hot.

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why waste allllll these ingredients when u could just make funnel cakes out of pancake mix, and it taste EXACTLY like this! (i tried and compared

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Light and fluffy, easy to make. Better than the carnival.

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I used this recipe for my first ever attempt at funnel cake. I have to say it was just as good as any carnival funnel cake i ever had! Next time I make it, however, I will add just a wee bit more sugar to the batter. Other then that, the recipe is perfect!

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II agree with the others who think Alton's recipe is more like the one for popovers or cream puffs. I also think that the original Funnel Cake recipe became popular fair food in the mid 1970s after I called a Youngstown OH radio station called Party Line and gave it to listeners. This one is from Mary Emma Showalter's MENNONITE COMMUNITY COOKBOOK, originally published in 1950. My book was printeed in 1957, page 345 "Plowlines or Funnel Cakes." The recipe was from contributers from Clearspring MD and Lancaster PA. RECIPE: 3 eggs, 2 cups milk, 4 cups flour, 1/4 cup sugar (optional, 1/2 teaspoon salt, 2 teaspoons baking powder. Beat eggs and add milk and sugar. Sift flour, salt and baking powder together. Add dry ingredients to egg and milk mixture. Beat batter until smooth. This batter should be thin enough to run through a small funnel. Drop from funnel into hot deep fat 375 degrees, holding finger over bottom of funnel to control amount of batter released. Make into one of the following designs: Start at center of pan, swirling batter outward in a gradually enlarging circle, being careful not to touch circles. Or let batter run through funnel into hot fat into any shape you desire, crisscrossing to make an intricate design. Fry until a golden brown and remove from fat and drain. Makes about 30 cakes, depending on size.