Funnel Cakes

Funnel Cakes with Dulce de Leche (aka Caramel)

When Katherine and I were children my mom used to make us funnel cakes from time to time and it was always a treat we relished. I’ve made them once or twice since I’ve left home and it always brings back a nostalgic wave of memories. I couldn’t find my recipe on Saturday morning so I called my mom and she read it off to me from her recipe box. It was almost as if she was here with us on Saturday after all! ;o)

We ended up topping the funnel cakes with powdered sugar and some of the Dulce de Leche I made for this week’s Tuesday with Dorie…We used the soup out of that stuff on Saturday! It’s good! ;o) But overall this dish was most definitely a blast from the past!

What You’ll Need:
1/4 cup of sugar
2 teaspoons baking powder
1/2 teaspoon sea salt
3-4 cups of unbleached all purpose flour
2 cups of buttermilk
3 eggs
Powdered sugar for dusting

Place enough oil in a deep sided skillet to go up the side of the pan at least 1/2 inch. Heat over medium heat until you can drop a drop of batter in the oil and it immediately starts to fry.

While oil is heating mix dry ingredients in a large bowl and stir to mix. Add buttermilk and eggs and stir until batter forms. Place some batter in a narrow neck funnel or a measuring cup with a pour spout and swirl the batter into the hot oil. Fry until one side turns golden brown and then flip. Cook for 1-2 minutes more until the other side is browned and remove from oil. Drain on a paper towel and then top with powdered sugar.

Funnel Cakes

Notes: You could add in some cocoa powder for Chocolate Funnel Cakes. You could also top the funnel cakes with sugar and cinnamon for a different twist. Whipped cream would also be good, or even a chocolate drizzle. Use your imagination! 😉

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