These Christmas Funnel Cake Bites are a delicious twist on the classic carnival treat, making it easy to enjoy bite-sized versions at home. Light, fluffy, and perfectly golden, these bites are topped with powdered sugar for a quick and satisfying treat that’s perfect for any occasion!
Why You’ll Love Christmas Funnel Cake Bites
- Easy to Make: Simple ingredients and a quick cooking time make these fun to whip up.
- Perfectly Sweet: Lightly sweet batter topped with powdered sugar and optional whipped cream or fruit.
- Bite-Sized Fun: Enjoy funnel cake in easy-to-eat bites that are great for sharing.
Ingredients Notes For Christmas Funnel Cake Bites
- 2 cups milk
- 1 large egg
- 2 teaspoons vanilla extract
- 6 tablespoons butter, melted
- Pinch of salt
- 1 teaspoon baking soda
- 2 tablespoons sugar
- 2 cups all-purpose flour
- Vegetable oil, for frying
- Powdered sugar, for topping
- Whipped cream or fruit, for serving (optional)
How To Make Christmas Funnel Cake Bites
Step 1: Mix the Wet Ingredients
- In a medium-sized mixing bowl, whisk together the milk, egg, vanilla extract, and melted butter until smooth.
Step 2: Add the Dry Ingredients
- Add the salt, baking soda, and sugar to the wet ingredients, stirring to combine.
- Slowly fold in the flour, mixing until the batter is smooth and free of lumps.
Step 3: Prepare the Batter Bag
- Pour the batter mixture into a gallon-sized Ziplock bag. Seal and set aside while you heat the oil.
Step 4: Heat the Oil
- In a frying pan, pour enough vegetable oil to reach about ½ inch deep.
- Heat the oil on high for about 2 minutes, then reduce to medium heat.
- Test the oil by dropping in a small bit of batter—if bubbles form around the edges, the oil is ready.
Step 5: Fry the Funnel Cake Bites
- Cut a small hole in one corner of the Ziplock bag.
- Gently squeeze out 1- to 2-inch circles of batter into the hot oil, cooking until the bottoms are golden brown.
- Use a slotted spatula to carefully flip each bite, cooking until the other side is golden brown as well.
Step 6: Drain and Serve
- Remove the funnel cake bites from the oil and place them on paper towels to drain any excess grease.
- While still warm, sprinkle with powdered sugar. Serve with whipped cream or fruit if desired.
Kitchen Equipment Needed
- Mixing bowl
- Gallon-sized Ziplock bag
- Frying pan
- Slotted metal spatula
- Paper towels
Serving and Storage Tips
Serving Suggestions: Funnel Cake Bites are best served fresh and warm. Dust with powdered sugar and top with whipped cream, fruit, or chocolate drizzle for extra indulgence.
Storage: Leftover bites can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat in the oven at 350°F for about 5 minutes to regain their crispiness.
Recipe Variations
- Cinnamon Sugar: Toss the bites in a mixture of cinnamon and sugar instead of powdered sugar for a warm, spiced flavor.
- Chocolate Dipped: Drizzle melted chocolate over the bites for an extra sweet touch.
- Fruit Topping: Serve with fresh strawberries, blueberries, or sliced bananas for added freshness.
Helpful Notes
- Check Oil Temperature: Keep the oil at a steady medium heat to avoid burning the bites. If the oil is too hot, they’ll cook too quickly and may not be fully done inside.
- Use a Slotted Spatula: A slotted metal spatula helps safely flip and remove the bites from the hot oil.
- Cut a Small Hole: Cutting a small hole in the bag allows for controlled pouring of batter, making neat and consistent bites.
Tips from Well-Known Chefs
Alton Brown’s Frying Tip: Always monitor the oil temperature when frying to ensure even cooking and avoid sogginess.
Martha Stewart’s Batter Advice: Make sure to mix the batter until smooth, but avoid overmixing to keep the bites light and airy.
Frequently Asked Questions
Can I use a funnel instead of a Ziplock bag?
Yes! If you have a funnel, you can pour the batter through it into the hot oil to make traditional funnel cakes or bites.
How do I keep the bites crispy?
Serve immediately, and make sure the oil is at the right temperature (around 350°F) to create a crisp exterior without absorbing too much oil.
What if I don’t have baking soda?
Baking soda helps make the bites light and airy, but if you don’t have it, you can substitute with 1½ teaspoons of baking powder.
Can I make these gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend to make gluten-free funnel cake bites.
Can I double the recipe?
Absolutely! Just double each ingredient to make a larger batch.
These Christmas Funnel Cake Bites are the ultimate quick and tasty treat, with a light, fluffy texture and a sweet powdered sugar finish. Perfect for any time you’re craving that classic fairground flavor! Enjoy!
Christmas Funnel Cake Bites Recipe
Ingredients
- 2 cups milk
- 1 egg
- 2 teaspoons vanilla extract
- 6 tablespoons melted butter
- 2 cups all-purpose flour
- Pinch of salt
- 1 teaspoon baking soda
- 2 tablespoons sugar
- Vegetable oil for frying
- Powdered sugar for topping
Instructions
- Mix Wet Ingredients: In a medium bowl, whisk together the milk, egg, vanilla extract, and melted butter until smooth.
- Add Dry Ingredients: Stir in the salt, baking soda, and sugar. Gradually fold in the flour, mixing until the batter is smooth and lump-free.
- Prepare for Frying: Pour the batter into a gallon-size Ziplock bag and set it aside for a few minutes.
- Heat Oil: In a frying pan, pour vegetable oil until it reaches about a half-inch deep. Heat on high for 2 minutes, then reduce to medium.
- Test the Oil: Drop a small amount of batter into the oil to check readiness. If bubbles form around the edges, the oil is hot enough.
- Pipe and Fry: Cut a small corner off the bottom of the Ziplock bag. Carefully squeeze the batter into the oil, forming small circles (1-2 inches in diameter). Fry until the bottoms are golden brown.
- Flip and Finish: Use a slotted metal spatula to flip the bites, frying until both sides are golden brown.
- Drain and Serve: Place cooked bites on paper towels to remove excess oil. Sprinkle generously with powdered sugar and serve with whipped cream or fresh fruit for dipping.
Notes
- Check Oil Temperature: Keep the oil at a steady medium heat to avoid burning the bites. If the oil is too hot, they’ll cook too quickly and may not be fully done inside.
- Use a Slotted Spatula: A slotted metal spatula helps safely flip and remove the bites from the hot oil.
- Cut a Small Hole: Cutting a small hole in the bag allows for controlled pouring of batter, making neat and consistent bites.