One of my fondest childhood memories is going to the farmers market on weekend mornings. I loved the balloon animals, face paint, and especially the funnel cakes. And if you've ever asked yourself "is there anything more nostalgic than funnel cake?", the answer is yes: funnel cake full of rainbow sprinkles.
They're not really the kind of thing that I ever thought about making at home (how do they even do that, anyway?) - but turns out, it's actually very very easy. All you need is a skillet, a candy thermometer, and the absence of frying fear.
Funfetti Funnel Cake
Yield: 4 8-inch funnel cakes
Total cook time: 25 minutes
- Shortening/Vegetable Oil: For frying (about 2 cups)
- Egg (Large): 1
- Light Brown Sugar: 2 tablespoons
- Water: 1/2 cup
- Whole Milk: 1/2 cup
- Vanilla Extract: 1/2 teaspoon
- Kosher Salt: 1/4 teaspoon
- Baking Powder: 1 1/2 teaspoons
- Cinnamon: 1/4 teaspoon
- Flour: 1 1/2 cups
- Sprinkles: 2 tablespoons + more for sprinkling
- Powdered Sugar: 1/2 cup, for coating
A Few Notes:
- I don't have a squeeze bottle, so I just use a plastic bag with the end snipped off. It works just fine!
- I strongly recommend Crisco/shortening for frying - I think it is a much better option that vegetable oil.
- I like to use rainbow jimmies for this recipe - I think they look better than nonpareils.
Pairs Well With:
*Special equipment: 8 inch skillet, candy thermometer, large Ziploc bag or squeeze bottle, cooling rack lined with paper towels
The How To:
In a medium mixing bowl, whisk together the egg, brown sugar, water, milk, and vanilla extract. Sprinkle the salt, cinnamon, and baking powder over the wet ingredients, whisk until combined. Sprinkle the flour and sprinkles over the batter, whisk just until combined.
Heat the shortening or vegetable oil over medium-high heat, until a candy thermometer reads 365 degrees F. It should be about one inch deep.
Ladle the batter into your squeeze bottle or plastic bag. Squeeze the batter out in thin streams, all over the pan. This does not need to be pretty - you're looking for a maze of batter. Fry for about a minute and a half on the first side, until golden. Flip over using tongs, then fry for 1 more minute on the other side. Transfer the funnel cake to your prepared cooling rack to drain. Repeat with remaining batter - you should end up with four 8-inch funnel cakes.
Once you're finished frying all of the cakes, shower them very liberally with the powdered sugar. Top with the leftover sprinkles. Pretend you're 5.
*Eat immediately, these don't keep