Funnel Cake Bites are the perfect mini version of the beloved carnival treat! Crispy on the outside, soft on the inside, and dusted with powdered sugar, they are fun to make and even more fun to eat. These bite-sized delights can be served with whipped cream, fruit, or your favorite toppings for an indulgent dessert or snack.
Here’s how to make these crispy, golden bites at home!
Ingredients:
- 2 cups of milk
- 1 egg
- 2 teaspoons of vanilla extract
- 2 cups of all-purpose flour
- Pinch of salt
- 1 teaspoon of baking soda
- 2 tablespoons of sugar
- 6 tablespoons of butter, melted
- Vegetable oil (for frying)
- Powdered sugar (for dusting)
- Whipped cream or fruit (for topping, optional)
Directions:
Step 1: Mix the Wet Ingredients
In a medium-sized bowl, whisk together the milk, egg, vanilla extract, and melted butter until well combined.
Step 2: Add the Dry Ingredients
To the wet ingredients, add a pinch of salt, baking soda, and sugar. Stir to combine.
Step 3: Fold in the Flour
Gradually add the flour, folding it in gently until the batter becomes smooth. Be careful not to overmix the batter—it should be smooth and thick, but still pourable.
Step 4: Prepare the Frying Oil
In a large frying pan, pour enough vegetable oil to reach about half an inch deep. Heat the oil over high heat for about 2 minutes, then reduce to medium heat. You want the oil hot, but not smoking.
Step 5: Test the Oil
To check if the oil is ready, drop a small amount of batter into the oil. If bubbles form around the edges of the batter, the oil is hot enough. If there are no bubbles, let the oil heat for a bit longer.
Step 6: Prepare the Batter Bag
Transfer the batter into a gallon-size Ziplock bag. Cut a small hole in the bottom corner of the bag to pipe the batter into the oil.
Step 7: Fry the Funnel Cake Bites
Carefully drizzle the batter into the hot oil, forming small 1 to 2-inch circles. Fry the bites for 1-2 minutes on the first side, or until golden brown. Then, flip the bites over with a slotted metal spatula and cook the other side until golden.
Step 8: Drain Excess Oil
Once both sides are golden brown, use the spatula to remove the funnel cake bites from the oil and place them on a paper towel-lined plate to soak up excess grease.
Step 9: Dust with Powdered Sugar
While the bites are still warm, sprinkle them generously with powdered sugar.
Step 10: Serve and Enjoy
Serve the funnel cake bites warm, and top with whipped cream, fruit, or even a drizzle of chocolate syrup for extra indulgence.
Serving and Storage Tips:
- Serving: Funnel cake bites are best served warm, straight from the fryer, with a dusting of powdered sugar. Pair them with whipped cream, fresh berries, or even chocolate sauce for a decadent treat.
- Storage: Store leftover funnel cake bites in an airtight container at room temperature for up to 1 day. Reheat them in the oven at 350°F (175°C) for a few minutes to restore their crispiness.
- Freezing: You can freeze the bites by placing them in a single layer on a baking sheet until frozen, then transferring them to a freezer-safe bag. Reheat in the oven when ready to enjoy.
Helpful Notes:
- Oil Temperature: Make sure the oil is hot enough before frying to prevent the bites from absorbing too much oil and becoming greasy. If the oil is too cold, the funnel cake bites will not crisp properly.
- Batter Consistency: The batter should be thick but smooth enough to drizzle easily. If it’s too thick, add a splash of milk to loosen it.
- Avoid Overcrowding: Fry the bites in small batches to avoid lowering the oil temperature. Overcrowding the pan can result in soggy bites.
Tips from Well-Known Chefs:
- Alton Brown suggests using a thermometer to ensure the oil stays at 350°F (175°C), the ideal frying temperature for even browning and crispy texture.
- Martha Stewart recommends dusting the funnel cake bites with a blend of powdered sugar and cinnamon for an extra flavor boost.
Frequently Asked Questions (FAQs):
1. Can I make the batter ahead of time?
Yes, you can prepare the batter a few hours ahead of time and store it in the refrigerator. Just make sure to give it a good stir before frying.
2. Can I use a funnel instead of a bag for piping?
Absolutely! You can use a funnel to pour the batter into the oil in swirling motions. It’s a classic method for making funnel cakes.
3. How do I keep the bites crispy?
To keep the bites crispy, avoid stacking them while they are hot, as the steam can make them soggy. Also, make sure to drain them on paper towels after frying.
4. Can I use a different oil for frying?
Yes, you can use canola oil, peanut oil, or even vegetable shortening for frying. Just make sure the oil has a high smoke point.
5. How do I know when the oil is at the right temperature?
You can test the oil by dropping a small amount of batter into the pan. If it sizzles and bubbles form immediately, the oil is ready. Alternatively, use a thermometer to ensure the oil is at 350°F (175°C).
6. Can I use a deep fryer instead of a frying pan?
Yes, a deep fryer works perfectly for making funnel cake bites. Just make sure to set the temperature to 350°F.
7. Can I make these bites gluten-free?
Yes, simply substitute the all-purpose flour with a gluten-free flour blend to make these funnel cake bites gluten-free.
8. Can I add other toppings?
Yes! You can top your funnel cake bites with chocolate sauce, caramel, fresh fruit, or even ice cream for a fun twist.
9. How do I prevent the batter from sticking to the pan?
Make sure the oil is hot enough and the bites are golden brown before flipping. If the bites are sticking, they may need to cook longer on the first side.
10. Can I make these funnel cake bites without eggs?
Yes, you can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for an egg-free version.
These Funnel Cake Bites are a fun and delicious treat that are perfect for any occasion. Whether you’re hosting a party or simply craving a sweet snack, they bring all the joy of a carnival treat right to your kitchen!
