Funfetti Funnel Cake
Funfetti Funnel Cake
Yield: 4 8-inch funnel cakes
Total cook time: 25 minutes
Ingredients
Flour: 1 1/2 cups (195g)
Kosher Salt: 1/4 teaspoon
Baking Powder: 1 1/2 teaspoons
Cinnamon: 1/4 teaspoon
Lemon Zest: A few gratings
Light Brown Sugar: 2 tablespoons
Egg (Large): 1
Water: 1/2 cup
Whole Milk: 1/2 cup
Vanilla Extract: 1/2 teaspoon
Sprinkles: 2 tablespoons + more for sprinkling
Shortening/Vegetable Oil: For frying (about 2 cups)
Powdered Sugar: 1/2 cup, for coating
A Few Notes:
I strongly recommend using Crisco/shortening for frying.
Use rainbow jimmies for this recipe - not nonpareils.
*8 inch skillet, candy thermometer, large Ziploc bag or squeeze bottle, cooling rack lined with paper towels
The How To:
Line a metal cooling rack with paper towels and set it over a rimmed baking sheet.
In a small mixing bowl, whisk together the flour, kosher salt, baking powder, cinnamon, and lemon zest.
In a medium mixing bowl, whisk together the brown sugar, egg, water, milk, and vanilla extract. Add the dry ingredients and stir with a rubber spatula until just combined. Add the sprinkles and fold in with a spatula.
Heat the shortening or vegetable oil in an 8-inch skillet over medium-high heat, until a candy thermometer reads 365 degrees F. It should be about one inch deep.
Transfer the batter into your squeeze bottle or plastic bag with the end cut off. Squeeze the batter out in thin streams, all over the pan. This does not need to be pretty - you're looking for a maze of batter. Fry for about a minute and a half on the first side, until golden. Flip over using tongs, then fry for 1 more minute on the other side. Transfer the funnel cake to your prepared cooling rack to drain. Repeat with remaining batter - you should end up with four 8-inch funnel cakes.
Once you're finished frying all of the cakes, shower them very liberally with the powdered sugar. Top with the leftover sprinkles. Pretend you're 5.
*Eat immediately, these don't keep
