Are you in the mood for a sweet and crispy treat? Look no further than funnel cake! Originating from Pennsylvania Dutch country, this beloved dessert has become a staple at fairs, carnivals, and amusement parks around the world. And now, we’re putting a Spanish twist on it with two unique recipes that are sure to satisfy your cravings.
Recipe 1: Churro Funnel Cake
Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 egg
- 3/4 cup milk
- 1/2 teaspoon vanilla extract
- 1/4 cup butter, melted
- Vegetable oil, for frying
- 1/4 cup cinnamon sugar
- Chocolate sauce or dulce de leche, for topping (optional)
Instructions:
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- In another bowl, beat the egg, milk, and vanilla extract together.
- Add the wet ingredients to the dry ingredients and mix until smooth. Stir in the melted butter.
- Heat about 1 inch of vegetable oil in a large, deep skillet over medium-high heat.
- Pour the batter into a funnel or squeeze bottle with a large opening. Hold the funnel over the hot oil and drizzle the batter in a spiral motion, frying until golden brown on both sides.
- Remove the funnel cake with tongs and place it on a paper towel-lined plate to drain excess oil.
- Sprinkle the cinnamon sugar over the funnel cake and top with chocolate sauce or dulce de leche, if desired.
Nutritional Information:
Serving Size: 1 funnel cake
Calories: 530
Fat: 25g
Saturated Fat: 9g
Cholesterol: 85mg
Sodium: 580mg
Carbohydrates: 70g
Fiber: 1g
Sugar: 30g
Protein: 8g
Cooking Time:
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Equipment:
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Bowl for wet ingredients
- Spatula
- Large, deep skillet
- Funnel or squeeze bottle with large opening
- Tongs
- Plate lined with paper towels
Serving Suggestions:
This churro funnel cake is delicious on its own, but it’s even better with a drizzle of chocolate sauce or dulce de leche on top. Serve it warm for the ultimate indulgence.
Variations:
For a fun twist, try adding a pinch of cinnamon to the batter before frying. You can also experiment with different toppings, like whipped cream, caramel sauce, or fresh fruit.
Substitutions:
If you don’t have a funnel or squeeze bottle, you can use a plastic bag with the corner snipped off instead. And if you’re looking for a dairy-free option, you can substitute the milk and butter with non-dairy alternatives like almond milk and vegan butter.
Storage:
Funnel cake is best enjoyed fresh, but if you have leftovers, you can store them in an airtight container at room temperature for up to 2 days. To reheat, simply pop them in the oven at 350°F for a few minutes until crispy again.
Tips:
- Make sure the oil is hot enough before frying the funnel cake to ensure it cooks evenly and doesn’t absorb too much oil.
- Use a circular motion when drizzling the batter to create the classic spiral shape of funnel cake.
- Don’t overcrowd the skillet when frying the funnel cake, as this can cause the oil temperature to drop and make the cake greasy.
Notes:
This recipe makes one large funnel cake, but you can easily double or triple the ingredients to make more.
Frequently Asked Questions:
Q: Can I make funnel cake without a funnel?
A: Yes! You can use a squeeze bottle with a large opening or a plastic bag with the corner snipped off instead.
Q: Can I use a different type of oil for frying?
A: Yes, you can use vegetable oil, canola oil, or even coconut oil if you prefer.
Recipe 2: Tres Leches Funnel Cake
Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 egg
- 3/4 cup milk
- 1/2 teaspoon vanilla extract
- 1/4 cup butter, melted
- Vegetable oil, for frying
- 1 can evaporated milk
- 1 can sweetened condensed milk
- 1/2 cup heavy cream
- Whipped cream, for topping
- Chopped fresh fruit, for topping (optional)
Instructions:
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- In another bowl, beat the egg, milk, and vanilla extract together.
- Add the wet ingredients to the dry ingredients and mix until smooth. Stir in the melted butter.
- Heat about 1 inch of vegetable oil in a large, deep skillet over medium-high heat.
- Pour the batter into a funnel or squeeze bottle with a large opening. Hold the funnel over the hot oil and drizzle the batter in a spiral motion, frying until golden brown on both sides.
- In a separate bowl, combine the evaporated milk, sweetened condensed milk, and heavy cream.
- Pierce the funnel cake all over with a fork, then pour the milk mixture over it, allowing it to soak in.
- Top with whipped cream and chopped fresh fruit, if desired.
Nutritional Information:
Serving Size: 1 funnel cake
Calories: 870
Fat: 44g
Saturated Fat: 25g
Cholesterol: 230mg
Sodium: 540mg
Carbohydrates: 98g
Fiber: 1g
Sugar: 78g
Protein: 18g
Cooking Time:
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Equipment:
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Bowl for wet ingredients
- Spatula
- Large, deep skillet
- Funnel or squeeze bottle with large opening
- Fork
- Bowl for milk mixture
- Serving plate
Serving Suggestions:
This tres leches funnel cake is rich and decadent, so it’s best served in small portions. Top it with whipped cream and fresh fruit for a refreshing contrast to the sweetness.
Variations:
You can switch up the fruit toppings based on your preferences or what’s in season. Try sliced strawberries, mango, or kiwi for a tropical twist.
Substitutions:
If you don’t have evaporated milk or heavy cream on hand, you can substitute them with regular milk or half-and-half. Keep in mind that the texture and flavor may be slightly different.
Storage:
Like the churro funnel cake, this tres leches version is best enjoyed fresh. However, you can store leftovers in the refrigerator for up to 2 days. Let them come to room temperature before serving