Recipe courtesy of Food Network
Funnel Cakes
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- Total: 20 min
- Prep: 20 min
- Yield: about 8 cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 594
- Total Fat
- 30 g
- Saturated Fat
- 4 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 2 g
- Sugar
- 21 g
- Protein
- 11 g
- Cholesterol
- 77 mg
- Sodium
- 344 mg
- Total: 20 min
- Prep: 20 min
- Yield: about 8 cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 594
- Total Fat
- 30 g
- Saturated Fat
- 4 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 2 g
- Sugar
- 21 g
- Protein
- 11 g
- Cholesterol
- 77 mg
- Sodium
- 344 mg
Ingredients
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Directions
- Preheat the oil to 375 degrees F. In a mixing bowl, whisk the eggs, milk, and lemon. Whisk well. Sift the flour, sugar, baking powder, and salt together. Fold the flour mixture into the egg mixture. Stir until smooth. Hold your finger over the funnel opening, fill with 3/4 cup of the filling. Place your hand over the oil and carefully remove your finger. Scribble and criss-cross the filling into the hot oil. Fry until golden on both sides. Remove from the oil and drain on paper towels. Dust with cinnamon sugar mix. Repeat the process until all of the batter is used.
