Homemade Funnel Cake Recipe – Laura Vitale – Laura in the Kitchen Episode 772

Homemade Funnel Cake Recipe – Laura Vitale – Laura in the Kitchen Episode 772

[Music] Hi guys!I’m Laura Vitale and on this episode
of Laura in the Kitchen, I’m going to show you how to make funnel cakes! Now, a while back I posted a video here asking
what your favorite boardwalk food is, and one of them – the most requested was funnel
cake. And, I am giving a shout out to my girl Latasha C. I know she’s a really big fan and
supporter of mine – on pretty much all of my channels and I really appreciate your support
so much Latasha, so in honor of you and this being one of your favorites, I decided to
make this today – and I’m really excited because I love funnel cakes. And it really, truly is just one of those
things that I don’t really eat very often. I don’t find myself – I mean, it’s a treat
food, you know what I mean? So, I’m really excited to share it with you today, and thank
you so much to all of you that left a comment, and I have two more videos coming up in the
future – two remaining recipes that you requested and your shout outs. So stay tuned for that. But, to get started, you are going to need
very – to make actual funnel cake is really really easy and simple. You;ll need some all
purpose flour, salt, baking powder, granulated sugar, whole milk, eggs, vanilla extract and
vegetable oil. Now what I have here is a ten inch cast iron skillet. You want to fill it
half way up with vegetable oil. You don’t want to go any higher than that
or any lower. It’s really difficult for me to tell you how much oil you need – you just
need enough to fill your skillet half way up the sides. So, that’s getting nice and hot, over about
375F degrees. I have a little wooden spoon here, I don’t have a thermometer, so here’s
a tip. You put the end of a wooden spoon in there. You see bubbles all around the edge – the
base? That means your oil is hot enough. So, I’ve
got that going and let’s get going on our batter. It’s so easy, think of this as like
pancake batter. Because that’s really all it is. It’s a tiny bit different as far as
the amounts of everything you need – the ratio. The eggs, I put them in there, I also like
to add just a splash of vanilla, I need a little vanilla in mine. And then I like to
whisk these together just to give them a heads up before we put them into the dry ingredients. Now, what I have here is a funnel cake funnel?
pourer? I don’t even know what you call this – but basically a long time ago, I bought,
online, a funnel cake kit because it came with this and the reason why I like to use
this and I know a lot of people use a funnel – to use a funnel, you have to hold your finger
at the very bottom of the funnel so that none of the batter spills out and you release when
you’re really close to the oil. I find that to be very dangerous, so think
about this. You have the funnel here, you are moving your finger, the batter goes in,
the oil splashes up, you get burned, that’s so unsafe and I don’t like that. So, I suggest really looking into one of these,
they are so inexpensive. I think it was like five bucks. If you don’t have this, you don’t
want to look for it, you can’t find it, use a measuring cup with a really nice spout,
that way it’s easy for you to pour it in. Just be careful that not everything comes
out at the same time. Just wanted to give you that tip because I
don’t want you to use a funnel, I think that’s really dangerous. So I’m just whisking these together briefly,
they don’t have to be perfect, I”m bringing my dry ingredients closer to me and I”m going
to pour this in. And now what I’m going to do is I am just
going to mix this together really well until I have a really nice smooth batter. A few
little lumps here and there is okay but for the most part you do want this to be kind
of smooth. That’s perfect! That’s what I’m looking for.
I’m just going to take my little ladle here – how appropriate, I’m going to fill this
up. I don’t want to fill the whole thing up, I’m going to do it in batches just because
I find it easier to pour this when it’s not super super full. Now in a pretty steady stream, I do this in
like a big circle, right – and then I kind of go over top like that. Look at the perfect consistency. I love you so much! [Laughing] I kill myself. I kill myself I tell ya! What I have back here is a baking sheet that
I’ve lined pretty well with some paper towels just because you need to drain out the excess
oil. Now, can you just look at the puffiness of this thing? I mean, come on! Now you know it’s going to be good, you know
it’s going to be golden brown – and you do want this to be a beautiful deep golden brown
on both sides. Just because it is going to be the texture of an actual funnel cake. The amount this makes, depending on how big
you make them, this size, I’m going to say you’re probably going to get maybe three or
four because they’re pretty big. But normally, you would get about 6 out of this recipe.
But, as always, LauraintheKitchen.com will have the recipe written and all the instructions
and everything. I’m going to babysit this until it’s beautiful
golden brown, going to flip it, and it should flip really really easily. I’m actually – I
want to show you when I flip it, but you can see – especially on this side, it’s getting
beautiful, it needs to be a little bit darker brown, it’s a little too light still. And
my favorite part are these little itty bitty pieces right there. I don’t know why all the
little itty bitty pieces on the edges, it’s like, to me, that’s the best part of anything
that’s fried is the little edges that get so so crispy. That’s the best. I’m just going to babysit this and then we’ll
flip it and then we’ll keep on going. As that finishes cooking, I’m just going to
dig into one. I’m going to go for this one right here because it’s pointless to make
yourself, and myself wait any longer. Aahh… I’m so happy! I’m so happy that on a weekend night, I’m
at home making funnel cakes. I wouldn’t want to be anywhere else. [crunch] Perfectly crispy which you can hear. Look
at that, on the side. It’s perfectly cooked, you can top these with whatever you want.
Personally, nothing is better than powdered sugar. Look at that one! Aahhh.. Now, I’ve got people to tend to, two more
to make, and you need to hop on over to Laurainthekitchen.com to get this recipe and make them for your
friends and family this weekend! Hope you have enjoyed spending time with me,
Latasha, thank you so much for your suggestion, and everyone else, thank you so much for your
wonderful suggestions. And any time you want to leave me a suggestion for a recipe, please
do so down below, I always read all of your comments. Always. Thank you so much for watching, guys, and
I’ll see you next time! Bye!

15 thoughts on “Homemade Funnel Cake Recipe – Laura Vitale – Laura in the Kitchen Episode 772

  1. Thanks again for your help with your wonderful recipe I will definitely be making this yummy.😊 I have always wanted to learn how to make this thanks .

  2. Is this known as fried dough anywhere other than NY? I've always known it as fried dough. I learned the rest of the world called it funnel cake when I moved to VA.

  3. I bought the while kit at bug lots for less than $10 include two packs if batter mix a ring, pair if tongs, container to pour and a shaker for powdered sugar. Had it for almost 3 years never used it that's why now I need a recipe .

  4. Well… who’s looking at this video 2019 😍 I’m going to make funnel cake right now because I have never tried it before, thanks Laura you’re the best! Love πŸ’– Elin from Sweden πŸ‡ΈπŸ‡ͺ

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