Best Amish Funnel Cakes Recipes

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AMISH FUNNEL CAKES



Amish Funnel Cakes image

From http://www.cooks.com/rec/doc/0,236,155183-233205,00.html You'll find funnel cakes at fairs and carnivals and Summer festivals, but none will compare with those that you make at home using this Pennsylvania Dutch recipe! The potato flakes give the funnel cakes an extra moist texture.

Provided by csbndc

Categories     < 30 Mins

Time 26m

Yield 8 8-in. cakes, 8 serving(s)

Number Of Ingredients 12

2 cups oil (vegetable or peanut for frying)
3 large eggs
2 1/4 cups milk
2 tablespoons potato flakes, dry (optional)
1 teaspoon vanilla
4 cups all-purpose flour, sifted
1 tablespoon baking powder
1/4 teaspoon ground mace (optional)
1/2 teaspoon salt
1 cup light brown sugar, lightly packed in cup
1 1/2 cups confectioners' sugar
1 tablespoon cinnamon

Steps:

  • In a heavy cast iron pan or in a deep fryer, heat the oil to 375°F.
  • In a bowl, combine eggs, milk, potato flakes (if using) and vanilla, whisking until foamy.
  • In another bowl, sift flour, baking powder, mace and salt. Sifting helps improve the texture and lightness of funnel cakes and is a step that shouldn't be skipped!
  • Stir brown sugar into the sifted flour mixture until no streaks remain.
  • Stir the dry ingredients into the egg mixture, then beat on medium speed until the batter is smooth and no lumps remain. (Lumps may clog up the funnel).
  • Adjust the consistency of the batter - if it pours too easily and is too thin, add a tablespoon more of flour (at a time) until the batter thickens; if the batter is too thick and doesn't pour easily, thin it with a tablespoon or so of milk until it pours easily. Batter should have the consistency of heavy pancake batter.
  • You'll need a large funnel with an opening about the size of your index finger. Silicone funnels are convenient to use because you can pinch them shut, or use a funnel cake funnel made specifically for the purpose, or any funnel will do, if you are able to hold your finger over the bottom to keep the batter from flowing.
  • When the oil is at the right temperature, fill the funnel with batter (use a small amount at first until you get the hang of it), then remove your finger and drop batter into the hot oil, forming swirls and squiggles in a criss-cross fashion, moving constantly (from the outside in works well).
  • Fry funnel cakes for about 3 minutes, then turn over with a slotted spoon and fry until the both sides are golden.
  • Remove using a slotted spoon to paper towels to drain.
  • Combine confectioners' sugar with cinnamon and sprinkle over the still warm funnel cakes using a shaker or put the cinnamon sugar into a clean brown paper bag and toss the funnel cakes in the bag to coat.
  • Serve warm. Makes eight 8-in. cakes.

FAMOUS AMISH FUNNEL CAKES RECIPE - (4.4/5)



Famous Amish Funnel Cakes Recipe - (4.4/5) image

Provided by á-25138

Number Of Ingredients 6

3 eggs, beaten
2 cups milk
1/4 cup sugar
4 cups flour, sifted
2 teaspoons baking powder
1/2 teaspoon salt

Steps:

  • Add milk and sugar to the beaten eggs. In separate bowl sift dry ingredients together. Add to egg mixture, beating until smooth. Heat oil to 375°F and pour batter into hot fat through a regular household funnel. Control the flow of batter by holding your finger over the bottom of the funnel. Make patterns, designs, swirls or whatever with the stream of batter as it flows into the hot fat. When "cakes" are golden brown, drain, sprinkle with confectioners' sugar and serve warm.

FAMOUS AMISH FUNNEL CAKES



Famous Amish Funnel Cakes image

How to make Famous Amish Funnel Cakes

Provided by @MakeItYours

Number Of Ingredients 6

3 eggs, beaten
2 cups milk
1/4 cup granulated sugar
4 cups flour, sifted
2 teaspoons baking powder
1/2 teaspoon salt

Steps:

  • To beaten eggs, add milk and sugar.
  • In separate bowl sift dry ingredients. Add to egg mixture, beating until smooth.
  • Heat oil to 375 degrees F and pour batter into hot fat through a regular household funnel. Control the flow of batter by holding your finger over the bottom of the funnel. Make patterns, designs, swirls or whatever with the stream of batter as it flows into the hot fat.
  • When "cakes" are golden brown, drain, then sprinkle with confectioners sugar and serve warm.

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What are Amish Funnel Cakes?

Amish funnel cakes recipes are a popular treat in Amish communities, especially during fairs and festivals. They are a type of deep-fried pastry that is made from a batter of flour, sugar, eggs, and milk. The batter is poured through a funnel into hot oil which creates a web-like texture, and then it is dusted with powdered sugar.
The Origin of Funnel Cakes
Funnel cakes have been around since medieval times, when they were known as "batter droppings". These droplets of batter were fried in oil and then served with sugar or honey. However, the modern funnel cake as we know it today was popularized in the United States at fairs and carnivals.
Amish Funnel Cakes and Tradition
Many Amish communities still rely on old-fashioned ways of cooking and many traditional recipes have been passed down from generations. Amish funnel cakes have become a staple food at Amish gatherings and events, and continues to be a notable part of Amish culture.
The Process of Making Amish Funnel Cakes
Making the perfect Amish funnel cakes requires some skill and patience. The batter is made by combining flour, sugar, salt, eggs, milk, and baking powder into a smooth mixture. Then, the oil needs to be heated in a deep fryer to the right temperature. Once the oil is hot enough, the batter is poured through a funnel into the oil in a circular pattern, creating a crispy web-like texture. The funnel needs to be constantly moved to ensure that the batter doesn't stick together or form clumps, and the funnel needs to be lifted up and down to make sure the batter floats freely in the oil. After the funnel cake is sufficiently crispy and golden brown, it is taken out of the fryer and drained on paper towels to remove any excess oil. Finally, it is dusted with powdered sugar, and it's ready to eat!
Variations of Funnel Cakes
Amish funnel cakes can be customized with different toppings or flavors. Some people prefer adding cinnamon or nutmeg to their batter, or topping the cake with whipped cream or fruit. Others choose to top their funnel cakes with hot fudge, caramel, or chocolate sauce. Other variations of funnel cakes include mini funnel cakes or funnel cake bites, which are smaller versions of the traditional recipe. They can be served as a snack or as a dessert, making them a perfect addition to any occasion. In conclusion, Amish funnel cakes are a delicious and traditional treat that have been enjoyed by many generations for hundreds of years. Whether you prefer them plain or topped with various sauces, they are a beloved and nostalgic food item that can bring back fond memories of fairgrounds, festivals, and other events.

Valuable Tips When Making Amish Funnel Cakes Recipes

Amish funnel cakes are a popular fried dessert often found at fairs and festivals. They are made by pouring batter through a funnel into hot oil, creating a crispy and sweet treat. If you're looking to make your own Amish funnel cakes, here are some valuable tips to ensure your success:
Tip #1: Use a quality funnel
The most important tool for making Amish funnel cakes is the funnel itself. You want to use a high-quality funnel with a wide spout to ensure that the batter flows smoothly and evenly. A funnel with a narrow spout will make it difficult to pour the batter, and will result in unevenly cooked funnel cakes.
Tip #2: Get the oil temperature right
The temperature of the oil is crucial for making perfect Amish funnel cakes. If the oil is too hot, the batter will cook too quickly on the outside and remain raw on the inside. If the oil is too cool, the funnel cakes will absorb too much oil and be greasy. The ideal temperature for frying Amish funnel cakes is between 375-385°F.
Tip #3: Be mindful of the batter consistency
The consistency of the batter is another important factor in making tasty Amish funnel cakes. The batter should be thick enough to flow through the funnel, but thin enough to create a light and crispy cake. If the batter is too thick, the cakes will be doughy and heavy. If the batter is too thin, the cakes will be flat and floppy. A good rule of thumb is to aim for a consistency similar to pancake batter.
Tip #4: Keep the batter smooth and lump-free
When mixing the batter for Amish funnel cakes, it's important to keep it smooth and lump-free. Lumps in the batter can clog the funnel and make it difficult to create even cakes. To avoid lumps, sift the dry ingredients before mixing with the wet ingredients. Use a whisk to combine the ingredients thoroughly and break up any lumps that may have formed.
Tip #5: Experiment with different toppings
Once you've mastered the basics of making Amish funnel cakes, you can get creative with different toppings. Traditional toppings include powdered sugar, cinnamon sugar, and fruit compote. However, you can also try drizzling chocolate or caramel sauce over the cakes, or adding whipped cream or ice cream. The possibilities are endless!
Tip #6: Work in small batches
When frying Amish funnel cakes, it's best to work in small batches. This will prevent the oil temperature from dropping too much and ensure that the cakes cook evenly. It also makes it easier to handle the cakes as they cook and turn them over when needed.
Tip #7: Use a spider or slotted spoon
To remove the Amish funnel cakes from the hot oil, you'll need a tool to lift them out. A spider or slotted spoon works well for this purpose, as it allows the excess oil to drain off the cakes. Be sure to let the cakes drain for a few seconds before transferring them to a paper towel-lined plate to cool.
Tip #8: Don't overcrowd the pan
When frying the Amish funnel cakes, it's important not to overcrowd the pan. This will cause the oil temperature to drop, resulting in greasy and soggy cakes. Leave enough space between the cakes so that they have room to cook and expand.
Tip #9: Keep an eye on the oil level
As you fry the Amish funnel cakes, the oil level in the pan will decrease. Be sure to keep an eye on the oil level and add more as needed. Adding too much oil at once can cause the temperature to drop, so add small amounts at a time.
Tip #10: Serve the funnel cakes right away
Amish funnel cakes are best when served fresh and hot. As they cool, they lose their crispness and become less enjoyable. Serve the cakes right away and offer a variety of toppings for your guests to choose from. In conclusion, making Amish funnel cakes requires attention to detail, practice, and patience. By following these valuable tips, you can create delicious and satisfying funnel cakes that will impress your family and friends. So fire up your frying pan and get ready to enjoy the sweet and crispy goodness of Amish funnel cakes!

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