There are some things about the Fall that absolutely thrill me to the core.
If you have been following The Everyday Home for a while, you may already
know that I adore everything Fall. It’s the time when I shine!
Pumpkins, Gourds, Sweaters, County Fairs. Funnel Cakes.
But, why oh why, am I talking about Fall sweaters when it is almost 100 degrees
in many parts of the Country?
Because one of my favorite “Fall” treats from the County and State Fairs are the
oh-so-yummy, hot, deep fried, powdered-sugar dusted Funnel Cakes.
I can hear all you health gurus gasp in absolute horror at the word “fried.”
Well, folks… sometimes you just gotta grab that frying pan by the handle and
let it go and enjoy life just a little…for a few little bites at least.
The first time I made homemade Funnel Cakes, I made them with fresh
strawberries and a minty homemade whipped cream. Heavenly. Once you
master the basic Funnel Cake recipe, there’s no turning back on the flavors
you can create.
Funnel Cakes smothered in Nutella anyone?
I wanted to create a flavor that would scream Summer. A flavor that would be
light and fresh and lemony and compliment the crispy, warm Funnel Cake.
Fresh squeezed Lemon and Mint picked from my garden. The perfect
combination for any dessert.
I can see serving these lacy, little cakes at a Summertime Tea, or even after a
dinner of grilled ribs when something light is in order for dessert. They are
You can make your Funnel Cakes any size you want, and serve them warm
as soon as they are done. I like to douse them with a generous helping of
powdered sugar. And if you want another kick of lemony goodness, you can
whip up a quick batch of easy Lemon Glaze to drizzle on top, as well.
Once you make a batch of homemade Funnel Cakes… you will want to add
this simple “Carnival treat” part of your family’s repertoire of dessert recipes.
- 1 1/2 Cups Milk
- 1/2 Cup French-Vanilla Flavored Coffee Creamer*
- *(you can skip the creamer and use a total of 2 cups milk instead)
- 3 Cups All-Purpose Flour
- 1 Egg, beaten
- 1 tsp pure Vanilla
- 1 tsp Salt
- 1 tsp Baking Soda
- 2 Tsp Sugar
- 1/2 Stick Melted Butter
- 2 Tsp Grated Lemon Peel
- Approx 10 Mint Leaves, finely chopped
- 1 Cup Powdered Sugar
- 1 Tbs freshly squeezed Lemon Juice
- *Milk (add a few teaspoons of milk a few at a time, stirring well, until you get the consistency desired for a glaze.)
- In a large bowl, combine milk, creamer, beaten egg and vanilla. Mix well to combine all ingredients. In a separate smaller bowl, combine flour, salt, baking soda and sugar. Mix well.
- Gradually add the dry ingredients to the larger bowl of wet ingredients, stirring well as you go.
- Once both wet and dry ingredients have been thoroughly combined, beat the mixture for about 2 minutes to get a light and airy batter. Gently fold in the melted butter, grated lemon zest and chopped mint.
- Using a plastic squeeze bottle, fill the bottle with the mixture. Gently stream the batter over medium-high hot oil in a circular pattern, one circle on top of the other until you have a filled-in pattern, or spiral shape. Cook for 2-3 mins or until edges are crispy brown.
- Place funnel cakes on paper towels to allow excess oil to drain.
- Before serving, sprinkle generously with powdered sugar and/or Lemon Glaze.
- You can place the Lemon Glaze in a small creamer or vessel and allow guests to add glaze as desired.
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