Inspired by the funnel cakes found at Country Bakery in the LA Farmers Market, these Pennsylvania Dutch recipes are a favorite at county fairs.

But do you need a funnel to make funnel cake? Actually, these days, it’s much easier to use a pastry bag. You can also just pour it from a pitcher into the oil.

This funnel cake recipe calls for 3 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt and 1/4 cup sugar. Next, stir in 2 cups of milk and 3 beaten eggs. Your funnel cake batter is ready.

There’s no need to buy a special funnel cake fryer to make funnel cake. All you need is a 6-inch cast iron pan. Heat 2 cups of canola oil to about 350 degrees.

If you don’t have a frying thermometer, you can tell if the oil is ready with a wooden spoon. Just place it in the hot oil and if a lot of bubbles form around the edge, your oil is hot enough for frying. You can also flick some water or a bread cube in the oil. If it sizzles immediately, the oil is ready.

When you’re oil is hot, drizzle 1/2 cup of the funnel cake mix into the hot oil, making a circular crosswise pattern. Let it set about 2-3 minutes, or until it looks nice and golden brown underneath. Flip it over and cook the other side, then remove with a slotted metal spoon or metal tongs onto a paper towel or wire rack.

Cover with sifted powdered sugar, fresh whipped cream and the fresh-cut fruit or jam of your choice. Enjoy this easy funnel cakes recipe.

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Duration : 0:3:32

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Duration : 0:9:52

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