Funnel Cakes

Enjoy Sinking Your Teeth Into The Funnel Cakes

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These soft, warm golden brown cakes topped with a simple sprinkling of powdered sugar are so simpler to make than you can imagine. How cute is this apron from Ruffled Frenzy?! I pour the batter in a plastic sandwich baggie, so it’s simple to squeeze the mixture right into the pan. Let this cook for about thirty seconds to 1 minute until it is nice and golden brown on the bottom. Then flip the funnel cake over with a few tongs and cook the other side, about thirty seconds or till you get that rich, deep golden color. Transfer the funnel cakes to a paper towel-lined plate.


A little-powdered sugar on top and you’ve got the ultimate County Fair Food, right at home within a few minutes. Enjoy sinking your tooth into sweet pillows of fried dough with that crispy outside and the fluffy inside. Add enough oil to a frying pan, so it comes about halfway up the side of 8 inches frying pan, and heat it over medium heat until it reaches 360F. Spoon Mix in a 1 cup measuring cup and level it off. Pour batter into a squeeze bottle, empty and clean ketchup bottle or plastic sandwich baggie with the corner snipped off.


Test oil to ensure it’s hot enough by dropping a small dot of batter into the pan. It should fry golden brown and sizzle rapidly without burning. When the oil is ready, quickly squeeze the mixture in a circular motion into the frying pan. Cook about thirty seconds-1 minute until golden brown on the bottom.

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Chad Barney
My name is Chad Barney, people call me Chad. I have been cooking in family-owned and operated restaurants since I was 8 years old. I grew up in California, Los Angeles, and have lived in New York City since 2009. I learned original Thai recipes from my mother, aunts and other relative working in our family kitchens. As a personal chef I focus on healthy cooking less oil, less sugar or no sugar at all but use the sweetness for vegetables and natural sweetener such as palm sugar.

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