This recipe has been on my list for a while now. Who wouldn’t want to make their own funnel cakes?! The idea hit me after a trip to California. We stopped by Knott’s Berry Farm for a day and ended up grabbing one of these fried treats on the way out. It brought back so many memories. I just love these things like nothing else! It’s probably a good thing that I don’t love to fry in my house otherwise I’d make them every day!
To keep things festive (you know Valentines day IS right around the corner) I decided to use some metal heart shaped cookie cutters to keep a heart formed from the batter. I think they turned out simply adorable and a great tradition to start with your kids this year!
Heart Funnel Cakes
- 1 egg + 1 egg yolk
- 3 tablespoons sugar
- 1 cup milk
- 1/2 teaspoon vanilla extract
- 1-1/2 cups flour
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 teaspoon baking powder
- oil for frying
Start to heat your oil in a large cast iron pot.
While that is heating whisk together your ingredients (you may need to add an additional 1/3 cup flour if your batter is too runny). Pour into a Ziploc bag or squeeze bottle.
Drizzle batter into the oil, swirling to create designs. Cook 30 seconds on each side or until lightly browned.
Cookie cutter method: Use METAL cookie cutters. I had one that was metal but colored red… bad idea. It made a giant red mess in the oil and I ended up starting over. Simply fill your pan with enough oil that your cutter sticks out of the top just a bit. Heat it until you are ready to fry and pour your batter in a spiral motion to semi fill your cutter. After 45 seconds use tongs to remove the cutter and flip your cake.
Just a little note… These are messy. Like I got batter in every corner of my kitchen somehow. I think it maybe stuck to my arm at some point and splattered everywhere. That was about the time I gave up on the plastic bag and busted out one of these:
I use these for decorating cookies occasionally and thought that the opening was just perfect. If you have an old mustard bottle, or anything with a squeeze lid like the one above, I’m sure it will work just fine. Make sure that you clean it well before adding the ingredients.
We added a little extra cooking time for the fans of “extra crispy”, but I’ll stick with the lighter version. I think about 45 seconds on each side is just perfect. Serve them with a dust of powdered sugar, a simple raspberry sauce, or even my cinnamon honey butter!
Ps- Please be super careful when frying. I would hate for anyone to start a grease fire. Just know that you DO NOT use water to put out a grease fire. Call 911 immediately and use a lid to smoother it out or baking soda.