Pioneer Woman Best Funnel Cake

Pioneer Woman best funnel cake turns flour, buttermilk and eggs into a crispy, sugar-dusted fair-style dessert in 15 minutes. It's an easy state fair treat at home for Fourth of July, summer cookouts, Hanukkah or kid-friendly weekend breakfasts, and it's fried in one pot.

Keep the oil at 375°F and check it with a thermometer, because that heat gives you crisp, golden cakes. Run it cooler and the batter soaks up the oil, so you end up with greasy, soggy funnel cake.

The buttermilk is what sets this batter apart, since it adds a tangy edge you won't get from plain milk. Funneling the batter in a loose swirl also creates lacy, crunchy edges with a soft center, much like the ones at the fair.

Pioneer Woman Best Funnel Cake

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

409

kcal

Lacy swirls of tangy buttermilk batter fry up crisp on the outside with a soft, tender middle. Once they're dusted with powdered sugar, they taste just like the ones from the fair.

Ingredients

• Vegetable oil, for frying
  

• 1 3/4 c. all-purpose flour
  

• 1 tbsp. granulated sugar
  

• 2 tsp. baking powder
  

• 1/2 tsp. kosher salt
  

• 2 c. whole buttermilk, at room temperature
  

• 2 large eggs, at room temperature
  

• Powdered sugar, for dusting
  

• Vanilla ice cream (optional)
  

• Strawberries (optional)
  

• Chocolate sauce (optional)
  

Directions

• Heat the oil: Pour 1 1/2 inches of vegetable oil into a large Dutch oven and set it over medium heat. Let it warm until it registers 375°F, which keeps the cakes from turning greasy.
• Mix the dry ingredients: Whisk 1 3/4 cups all-purpose flour, 1 tablespoon granulated sugar, 2 teaspoons baking powder and 1/2 teaspoon kosher salt in a large bowl. Whisking well spreads the baking powder evenly, so every cake puffs the same.
• Make the batter: Whisk 2 cups room-temperature buttermilk and 2 room-temperature eggs in a medium bowl until well combined. Then pour it into the flour mixture and whisk until smooth.
• Fill the funnel: Plug the 1/2-inch opening of a funnel with your finger and pour in 3/4 cup of batter. A measuring cup with a pour spout works just as well if you don't have a funnel.
• Fry the funnel cake: Release the batter into the hot oil in a swirling motion to make a 6- to 7-inch round. Fry until golden brown, flipping after 1 to 2 minutes so both sides crisp up.
• Drain and repeat: Lift the cake out and drain it on paper towels. Then repeat with the remaining batter, letting the oil come back to 375°F between rounds.
• Dust and serve: Dust the warm funnel cakes with powdered sugar while they're still hot. Serve them right away with vanilla ice cream, strawberries and chocolate sauce if you like.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, ThermoPro instant-read thermometer, Pyrex 3-piece glass mixing bowl set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use regular milk instead of buttermilk?

Yes, regular milk works in a pinch, but the funnel cakes lose some of their tangy flavor. To get closer, stir a tablespoon of lemon juice or white vinegar into a cup of milk and let it sit for 5 minutes.

How should I store leftover funnel cake?

Funnel cake is best eaten right out of the fryer, since it gets soft as it sits. If you have leftovers, keep them in an airtight container for a day and re-crisp them in a 350°F oven for a few minutes.

Can I fry funnel cake in a regular skillet instead of a Dutch oven?

A large cast iron skillet or any heavy, deep pot will do the job. Just make sure it holds at least 1 1/2 inches of oil and stays steady at 375°F.

Why is my funnel cake batter clumpy or dense?

Cold buttermilk and eggs can make the batter lumpy, which is why they should be at room temperature. Whisk until it's just smooth, because overmixing makes the cakes heavier.

What's the most common mistake when frying funnel cake?

Skipping the thermometer is the usual culprit, since oil that's too cool makes greasy cakes and oil that's too hot burns the batter. Watch the temperature between batches, because it drops every time you add batter.