Funnel Cake Fries & Marshmallow Dip | Homemade Fried Dough Recipe (2024)

FAQs

Is fried dough and funnel cake the same thing? ›

All funnel cakes are fried dough, but not all fried dough is funnel cake. Fried dough can be doughnuts (cake style or yeast raised), hush puppies, Navajo fry bread, or any number of nationality/ethnic foods that involve frying dough.

Funnel cake mix is basically the same as pancake mix. So, yes — you can absolutely make funnel cakes using pancake mix. To make funnel cake batter, it's as simple as mixing milk, egg, vanilla extract, plain flour, sugar and baking powder (and some cinnamon if you fancy), and pouring it through a funnel into hot oil.

Traditional recipes call for a fairly standard batter: flour, eggs, sugar, milk, baking soda or baking powder, but I discovered that you can make awesome funnel cakes with "complete" buttermilk pancake mix (look for brands that only require the addition of water).

It's important to keep to a frying temperature of around 375 degrees. Any higher than that, and your funnel cakes will brown before cooking through. At too low a temperature, the batter will absorb excess oil, resulting in a greasy, limp funnel cake.

Fried dough is also known as fry dough, fry bread (bannock), fried bread, doughboys, elephant ears, beaver tails, scones, pizza fritte, frying saucers, and buñuelos (in the case of smaller pieces).

The most common reason your funnel cake is falling apart is your oil is too hot. This will cause the funnel cake batter to break apart when you pour it into the pan. Another reason your funnel cake may fall apart is your batter is too thick.

But for someone looking to eat healthy, fairs can be a tricky situation. The classic funnel cake has 760 calories and 44 grams of fat— roughly the same amount as four servings of cheese pizza, according to food nutrition comparison sites.

Funnel cake frying temperature

A lower temp wouldn't get the cooking going fast enough, and slower cooking would also result in a soggy, oil-logged funnel cake.

— Use a neutral oil for frying these funnel cakes—vegetable oil is a classic pick for us, and what we use here. — Achieve a thin pour by transferring your batter to a piping bag before frying. If you don't have a piping bag, no problem! You can cut a corner of a ziploc bag and use that instead.

Despite debate on the true origin of funnel cakes, it is popularly believed that these crispy-fried confections were created by the Pennsylvania Dutch, a group of German immigrants who landed in Pennsylvania before the 19th century.

Why does my funnel cake taste like flour? ›

I suspect the reason you notice a decidedly flour-y taste is because you aren't adding salt, or not using enough salt. Yes, even sweet baked goods need salt! Another thing you can use to counteract the raw, flour taste is to add flavorings to the batter or dough.

To make fritters, you can use a basic cake batter recipe and add in any desired ingredients (such as fruit or nuts) to the batter. Then, using a spoon or a cookie scoop, form small balls of batter and drop them into a deep fryer or a pot of hot oil. Fry the fritters until they are golden brown and cooked through.

What oil is best for funnel cake? I recommend using a neutral oil for in my funnel cake recipe. Vegetable, canola, or peanut oil all work great for this recipe and are my frying oils of choice for frying everything from apple fritters to fried pickles.

Fried dough, on the other hand, is typically made with flour, baking powder, salt, and sugar. It is then mixed with water or milk and fried in hot oil until golden brown. Is fried dough a New England thing? Fried dough is a popular treat all over the United States, but it is especially popular in New England.

Donuts (also spelled doughnuts) are deep-fried pastries made from dough. Donut-like fried pastries appear in many forms the world over, both savory and sweet. However, in the United States, donuts are most often sweet treats commonly enjoyed at breakfast.

The difference between batter and dough is batters are thin and contain eggs, and doughs are thick and don't have to contain eggs. Because of their different consistencies and ingredients, you will mix and prepare batters and doughs differently.