Rachel Schardt
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We do alot of what is called fat kidding....and no we are NOT making fun of fat kids. It's that moment in the day when you just want something childhood sweetness to fill that slightly empty spot in your stomach. Homemade fat kid food is always the best.

So my sister-wife (long story/joke) had gone to the flea market and started posting on her facebook page about funnel cakes. I wanted one sooooo bad. I mean who doesn't love fried bread with a dusting of confectioner's sugar or what have you? I mean it's FUNNEL CAKE!

So I scour the internet and found this recipe. Granted I wasn't to pleased because I didn't have a funnel and didn't quite have the texture I was looking for. But I continued on making them....will try another recipe for sure.

I added Vienna Coffee Chip Ice cream to mine and well yeah there was nothing left. Oh so good and yeah my roomie he's scarfed his down...I'm not even sure he tasted it. And yeah he's not a marine so....go figure.


  • 1 egg
  • 2/3 cup milk
  • 1/4 teaspoon salt
  • 2 tablespoons white sugar

  • 1 1/3 cups sifted all-purpose flour
  • 3/4 teaspoon baking powder
  • 1 quart vegetable oil for frying
  • 1/4 cup confectioners' sugar for dusting


  1. Beat egg. Mix in milk. Sift flour, salt, sugar, and baking powder; beat into egg mixture until smooth.
  2. Pour oil into a heavy pan until it is 1 inch deep. Heat to 375 degrees F (190 degrees C).
  3. Pour batter through funnel into oil with a circular motion to form a spiral. Fry until lightly brown; turn over to brown the other side. Cook to golden brown, and remove to drain on paper towels. Sprinkle with confectioner's sugar while still warm.

I will try this again and post the next recipe that I do use. But still Funnel Cake yeah!!!!
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