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Funnel Cakes
Mini Skillet Funnel Cakes PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

Here’s a secret: You don’t need a deep fryer to make funnel cakes. If you’ve made pancakes before, you’re already a pro. So whip up a mini version of your favorite fair dessert at home this weekend. (It’s the next best thing to a Ferris wheel in your backyard.)

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6 to 8 servings

Canola oil, for frying

2 cups all-purpose flour

¼ cup granulated sugar

1 tablespoon baking powder

½ teaspoon ground cinnamon

¼ teaspoon kosher salt

2 cups buttermilk

4 tablespoons unsalted butter, melted

2 large eggs

Confectioners’ sugar, for dusting

1. Fill a shallow, heavy-bottomed pan (such as cast iron) with about 2 inches of oil and fit with a deep-fry or candy thermometer. Heat the oil over medium heat until it reaches 350°F.

2. In a large bowl, whisk the flour with the granulated sugar, baking powder, cinnamon and salt. Add the buttermilk, melted butter and eggs and mix well.

3. Transfer the batter to a plastic squeeze bottle or a resealable plastic bag with the corner snipped off. Working in batches, pipe about ⅓ cup batter into the hot oil in a swirly shape. Repeat, being careful not to overcrowd the pan. Fry, flipping once, until golden brown all over, about 3 minutes per side.

4. Drain on paper towels until slightly cool, about 4 minutes. Dust generously with confectioners’ sugar and serve immediately.

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