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
that versatile.
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.
Enjoy!!!!!
- 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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Rikki says
This seems simple and yummy!! Thanks for sharing! New follower via bloglovin from Nifty Thrifty Tuesday! Would love to have you stop by at htt://unravelingends.blogspot.com
View Commentkelly says
WOW!! Delicious!! I am going to make these for sure.. Did u say NUTELLA??? Love that you r easily Pin-able now…and that the linky parties are listed.
View Comment🙂
Kelly
Jane @ Cottage at the Crossroads says
Oh Barb! This looks so sinfully delicious! I’m pinning and sharing on our FB page. Since I have never made these, how much oil do you fry them in?
View CommentBarb says
Jane – I used about 3/4″ in the pan. I used Coconut Oil but veggie oil is fine too. 🙂 you will love them.
View CommentLinda says
At first I thought this must be some complicated process but as I scrolled further I realized that this is pretty
View Commentsimple. I can’t wait to try this. Lemon flavor is a personal favorite. These would be perfect with tea! YUM!
Linda
mysewwhatblog.blogspot.com
Soiledrotten says
I think I want this for breakfast! : )
View CommentKATHYSUE says
All I have to say Is YUM, double YUM-YUM!!
View CommentKathysue
Nana Diana says
Oh- There is nothing in the world like one of those hot, GREASY funnel cakes, is there? YUM- xo Diana
View CommentLizy @ http://justdipitinchocolate.blogspot.com/ says
Well this is high class fair food! Yummo! you have mastered this treat with extras! Thanks for sharing. Came over to visit you from Marty;s Musing’s Party!
View CommentLizyy
Heather says
Oh wow – these look so decadent and delish Barb! Thanks for sharing at Project INspired – pinned to our group pinboard for some extra luv! Hope you can swing by the party tonight at 8 pm EST! Heather
View CommentLeslie @ House on the Way says
Ok now I’m officially hungry! This funnel cake recipe looks amazing! Thanks so much for sharing. Have a great day Barb!
View CommentLeslie
Sandi Biquet says
Hi Barb,
View CommentThis recipe looks yummy but they might be a slight bit healthy if you fried it in unrefined coconut oil instead of regular oil
I have been trying to eat Paleo which is staying away from all flour and sugar. I have made some delicious and very healthy treats by using almond and coconut flour in place of regular flour and either stevia, maple syrup or agave to sweeten. I would love to find a recipe for Paleo Funnel Cakes. Enjoy these for me!! 😉
Sandi