Funnel Cakes & Fun Times

This weekend was my one and only nephew's first birthday!
Ok, just a secret FYI, he's not my real nephew lol
He is my best friends son and I was lucky enough to adopt the moniker of Auntie Rachel.
I take this title very seriously.
So I decided that for the awesome Carnival themed birthday his super creative mama planned for him
I had to contribute in the only way I really know how
by cooking!
So I scrounged around and dug up a delicious recipe for Classic Funnel Cake
the kind a young boy could enjoy at any local carnival. 
I also tried out a recipe I've been hanging on to for Cherry Compote to be used as a tasty fruit topping.
So yummy.
I enjoyed a trial run of the recipes myself on Thursday.
Before sharing the goodness again on Saturday
This is a great recipe for a special occasion.
And super easy as well.
Just be careful, its addictive and I'm pretty sure
it's not too good for you. . .

Classic Funnel Cake 
  • 1 1/3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 large egg, beaten
  • 2 tablespoons granulated sugar
  • 1 cup milk, plus more if needed
  • Canola oil, for frying
  • 1 cup confectioners' sugar
  • 1 teaspoon ground cinnamon
  • Whipped cream and/or fruit sauce, for serving (optional)


Sift the flour, baking powder, baking soda and salt into a large bowl. In a smaller bowl, whisk the egg with the granulated sugar until pale. Whisk the milk into the egg mixture, then gently fold into the flour mixture. It should be a bit thicker than pancake batter but thin enough to pour. Add up to 3 tablespoons milk to loosen the batter, if needed.
Heat about 2 inches of canola oil in a large high-sided skillet or pot over medium-high heat until a deep-fry thermometer registers 375. Meanwhile, mix the confectioners' sugar and cinnamon in a small bowl. Hold a funnel in one hand with your finger plugging the hole at the bottom. Pour 1 cup batter into the funnel. Hold the funnel over the hot oil and remove your finger from the hole, letting the batter drop in a spiral pattern all over the surface of the oil. It will look like lots of individual pieces at first, but as you continue to add batter, the pieces will fuse together. Cook until the batter floats and the underside is golden brown, about 30 seconds. Flip with tongs and cook until golden brown on the other side, about 30 more seconds. Transfer to a paper-towel-lined plate and repeat to make 5 more funnel cakes. Dust with the cinnamon-sugar and serve with whipped cream and/or fruit sauce, if desired

Cherry Compote

1 pound halved and pitted fresh sweet cherries (4 cups)
1/3 cup sugar
1 teaspoon finely chopped fresh rosemary
2 teaspoons balsamic vinegar
Coarse salt and ground pepper
  1. In a small saucepan, combine cherries, sugar, fresh rosemary, and 1 tablespoon water.
  2. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until cherries are nice and tender and liquid is slightly thickened, 12 to 15 minutes.
  3. Remove from heat and stir in vinegar; season lightly with salt and pepper. Let stand at room temperature until cool. Serve or store.


Katie | July 18, 2010 at 11:52 PM

Ooo, sounds delicious!

The Simply Luxurious Life | July 19, 2010 at 10:52 AM

I've always wanted a recipe for a funnel cake. So delicious and something I only enjoy once during the summer if I'm lucky. Thanks for sharing. By the way, loved the quote you just shared on the blog - that is a lovely thought to always keep in mind. Thanks so much for stopping by and following. Have a wonderful week. =)

Stephanie | July 19, 2010 at 7:22 PM

Just found your blog and its wonderful!!!
Im following :)

Laura Loo | July 20, 2010 at 1:57 AM

YUMMM i love funnel cakes! :D i had the pleasure of introducing my boyfriend to them, as he'd never heard of them in Australia! I want to make some homemade!! :)

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