Funnel Cake Fries -- Homemade Fair Food
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Let's make funnel cake in fry form. ???????? #emmymade
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I adapted this recipe:
Homemade Funnel Cake:
Monte Cristo Sandwich -- How to Make Freezer Jam:
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0:00 Introduction
0:18 Sponsorship
2:15 I like going to the fair.
2:44 Talking funnel cake.
3:07 Mixing the dry ingredients.
3:19 Wet ingredients.
3:42 Making the batter.
4:19 Squeezy bottle.
4:30 Frying.
5:12 Draining the fries.
5:54 Strawberry ketchup.
7:00 ☃️
7:18 Analysis & tasting.
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HOW TO MAKE FUNNEL CAKE! THE EASY WAY!
Here is my funnel cake recipe, cooking funnel cake! This funnel cake, recipes is easy because I'm using pancake mix to make the funnel cake! You can make a funnel without a funnel and without egg!
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cooking details:
fry the funnel cake until you see bubbles as if your making pancakes!
For more of a dough texture make the batter thicker!
Disclaimer: This is not a professional cooking channel.
HOMEMADE FUNNEL CAKES RECIPE - Carnival Food
How to make Homemade Funnel Cakes, a classic carnival and boardwalk recipe, as part of my food bucket list challenge with Nexium 24HR! Click for Nexium 24HR coupon:
Homemade Funnel Cakes Recipe:
Yield: Makes 6 eight-inch funnel cakes
Ingredients:
vegetable oil, for frying
2.5 cups all-purpose flour
¼ cup sugar
2 teaspoons baking powder
¼ teaspoon salt
2 large eggs
2 cups milk
1 teaspoon vanilla extract
confectioner’s sugar, for dusting
Directions:
Heat 1” of vegetable oil in a cast-iron skillet to 375 degrees F.
In a large bowl, whisk to combine the flour, sugar, baking powder, and salt. Set aside.
In another bowl, whisk to blend the eggs, then add the milk and vanilla extract and whisk. Add the dry ingredients to the wet, then whisk until a smooth batter forms.
Stop the bottom of the funnel spout with your finger, and pour ½ cup batter into the funnel and holding the funnel a couple inches above the oil, move in a circular motion around the pan. Fry for 2 minutes on each side, until golden brown. Drain on paper towels for a couple minutes, then sprinkle with lots of confectioner’s sugar when you’re ready to serve. Enjoy!
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Homemade Funnel Cake | Recipe from Lauren Morrill's Better Than the Best Plan
How to fry homemade funnel cake, just like the kind from the carnival scene in Lauren Morrill's latest YA novel, Better Than the Best Plan. BUY IT: #NotAnAdTechnicallyButWeAreMarriedSo...
Come see Lauren and me at her book launch party outside Atlanta on Saturday, June 29, 5 p.m. at Little Shop of Stories, 133 E Court Square, Decatur, Georgia.
Makes 4-6 funnel cakes
1 tablespoon butter
1/3 cup sugar
1 egg
1 cup milk
1 teaspoon vanilla extract
1/2 teaspoon salt
2 teaspoons baking powder
1-2 cups flour (I used 1.5)
vegetable oil for frying
powdered sugar for dusting
Melt the butter. Pour in the sugar, crack in the egg, mix to combine. Mix in the milk. Mix in the vanilla, salt, baking powder, and one cup of the flour to start with. Add additional flour until you get a thick but still flowing batter. I usually do 1.5 cups. Be careful not to over-mix. Little lumps are ok, but mix out big lumps that could clog the funnel. Let the batter rest while you heat up the oil.
Pour about 3/4 of an inch of neutral oil into a 10-inch skillet and set on high heat. The target frying temperature is 375ºF, but you should get it to about 390º before pouring in the batter, which will lower the temperature. Pour the batter into a funnel while holding the spout closed with your finger. Hold the funnel several inches above the oil, release your finger, and pour in some of the batter while making a tight circle above the center of the pan. Cook until golden on the bottom side, about 30 seconds. Flip with tongs and cook the other side until golden, about 30 seconds. Remove to paper towels to drain. Top with powdered sugar.
MY COOKING PHILOSOPHY: I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things — it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce.
How To Make Funnel Cakes
Taken at the Funnel Cakes stand on Clifton Hill in Niagara Falls, this shows how we make funnel cakes here and how you can make them yourself at home.
Funnel Cake Recipe
Chef Jason Hill shares his best funnel cake recipe in this episode of Chef Tips.
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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