How to Make Funnel Cake
Fried Dough Recipes
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Fried dough is just delicious, that's all I can say. Whether frying it for desserts, a snack, or filling it with a meat mixture, you just can't beat the taste. Of course I got hooked on fried dough at carnivals. You can imagine my delight when I found the recipe for funnel cake.
Fried Dough
8 eggs
1 cup sugar
1 tsp. salt
1 pint milk, warm
1
stick butter soft
4 cups flour
2 pkg. yeast
Pour yeast in 1 cup
warm milk and 1 Tablespoon of sugar, stir.
Sift together flour, salt, and
sugar and make a well in mixture.
Add eggs and milk a little at a time. Add
butter. Stir well.
When thoroughly mixed, grease a large bowl and place dough
in bowl. Cover and let rise for about 11/2 to 2 hours.
When dough rises and
appears light in texture, cut off some of the dough and stretch it with your hands.
Drop into hot fat and fry until golden brown.
Tip: Add anything you would like to the fried dough, such as powdered sugar, cinnamon and sugar.
Bannocks
1
c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
Mix well. Add
1/2 cup liquid, either water or milk. Mix ingredients quickly, because powder
begins to release.
Form dough in a bun shape and drop into shallow grease in
a saucepan (enough so dough doesn't touch bottom of pan). Fry 5 minutes on each
side. Test with a toothpick.
Recipe from a 1982
Spencer Iowa "Ladies in Pink" recipebook
How to Make Indian Fry Bread
4 cups flour
1 Tablespoon salt
1 teaspoon baking
powder
Add water till mixture forms as a stiff dough.
Knead till
dough is thick and elastic.
Form into very thin round patties.
Fry in
1/2 inch oil until light brown on both sides.
Pima Indian Bread
2
c. flour
1 Tbsp. lard
1 tsp. salt
1 tsp. baking powder
3/4 c. warm
milk or water
Mix and make 6 balls. Let stand for 30 minutes. (Cover
with cloth.)
Make the ball flat by stretching it in a round circle, thin as
possible.
Make one at a time and fry in hot oil, (real hot oil) until golden
brown. Very good with beans.
Fry Bread
4 cups sifted flour
6
tsp. baking powder
1 tsp. salt
4 tsp. sugar
1 3/4 cup water
Mix
dry ingredients well. Add water all at once. Dough should be somewhat sticky.
Flatten into disklike shape.
Deep fry at 350°F until golden brown
or each side or heat about 1” of oil until a small amount of dough rises
to top of oil as soon as you put it in. Makes 16 pieces.
Indian Fry Bread
3
cups flour, either all white or 1/2 whole wheat
1 1/3 cups warm water
1
1/4 tsp. baking powder
1/2 tsp. salt
Mix flour, baking powder and
salt.
Add warm water and knead until dough is soft, but not sticky.
Stretch
and pat dough until thin.
Tear off one piece at a time, poke a hole through
the middle and drop onto a kettle of sizzling hot lard or cooking oil. Brown both
sides. Serve hot.
Recipe from 1978 cooking magazine
Tip: Sliced in two, fry bread makes delicious hamburger buns, or later toasted, very good with honey or jam. A lot of people also put refried beans or powdered sugar on fry bread.
Krusti
3 eggs
3/4 c. cream
1/2 tsp. salt
1
T. sugar
Flour (enough to make a stiff dough)
Mix all ingredients.
Roll out dough, about 1/8 inch thick. Cut into 1 1/2 x 3 inch slices. Deep fry.
Eat plain or with jelly.
Recipe from a 1998
Platt SD Hospital recipebook called "Neighborhood Delights"
Elephant Ears Recipe
1 16 oz loaf frozen white bread dough
1/3 cup sugar
1
tsp. ground cinnamon
cooking oil for shallowfat frying
Thaw dough
according to directions. Cut into 12 pieces.
In a small bowl, mix together
the sugar & cinnamon & set aside.
On a lightly floured surface, roll
out each piece of dough to form a small thick oval.
In heavy skillet, heat
oil over medium high heat.
Cook bread ovals, 1 or 2 at a time, in shallow
hot oil (about 1/2 in.) till lightly browned. Remove with tongs and drain on paper
towels.
Sprinkle the cinnamonsugar mixture over the fried bread. You can keep
them warm in oven while frying the remainder. Great recpit!
Funnel Cake Batter Recipe
1 egg
2/3 cup milk
1 1/3 cup flour
2 Tablespoons
sugar
1/4 teaspoon salt
3/4 teaspoon baking powder
1 teaspoon baking
soda
Beat the egg in a bowl, add the milk, Mix all the dry ingredients,
then add to egg and milk. Mix till lump free.
Fill an iron skillet with 2
inches of corn oil. Hold your finger over the small end of a 3/8 inch funnel.
Pour batter into the large end.
Now remove your finger from the small end
while holding the funnel 2 inches above the hot oil. Let batter drop in a swirling
motion.
Start in the center and work your way out to an 8 inch diameter.
Fry
on each side about 1 1/2 minutes using tongs to flip.
Drain on paper towels
and sprinkle with powdered sugar. Eat warm
Recipe from my own file box
Tip: What if you don't have a funnel? Try pouring the batter in a steady stream from a measuring cup with a spout.
Funnel Cakes
1 1/4 cup allpurpose
flour
2 tbsp. sugar
1 tsp. soda
3/4 tsp. baking powder
1/4 tsp. salt
1
egg
3/4 cup milk
Combine dry ingredients in large bowl. Add eggs
and milk. Beat mixture until smooth.
Heat 1/4 inch vegetable oil to 375°F
in a skillet.
Cover bottom opening of a funnel with your finger. A funnel
with at least a 3/8 inch opening works best.
Pour 1/4 cup batter into funnel.
Hold the funnel over the center of the skillet.
Remove finger from funnel
end to release the batter into the hot oil.
Move funnel in a slow circular
motion to form a spiral or other design.
Fry two minutes or until golden brown,
turning once. Drain on paper towels.
Sprinkle with powdered sugar. Serve hot
with syrup or fruit.
Recipe from 1983 church cookbook
Homemade Banana Funnelcake
2 bananas
1 1/3 cups milk
2 eggs
1/4 cup
granulated sugar
2 1/2 cups selfrising flour
1 teaspoon cinnamon
1/4
teaspoon nutmeg
Purée the bananas
in blender or food processor or mash them real
good with a fork, add sugar, eggs, then milk.
Mix together flour and spices
and add to banana mixture.
Dutch Funnel Cakes
3 eggs
2 cups
milk
½ cup sugar
3 cups flour
1/8 tsp. salt
2 tsp. baking powder
1
tsp. vanilla
Fry in ½ inch of oil in large metal pan.
To drizzle, take a funnel full of dough, and pour in dough in zigzag motions.
I recommend one or fewer funnels full, but do what looks right.
Flip when a crispy brown on bottom side. Take out with tongs when other side is done.
Put on plate with paper towels and sprinkle with powdered sugar. Eat and enjoy! Makes about 5 funnel cakes or more.
Tip: only put in enough batter to just cover up grease or less.
Fried Drop Cakes
1 1/3 cups flour
1/3 cup sugar
2
1/2 teaspoons baking powder
1/2 cup milk
1/4 teaspoons salt
1 egg
1 teaspoon melted butter
Beat egg until light; add milk, dry ingredients
mixed and sifted, and melted butter.
Drop by spoonfuls in hot, new, deep fat;
fry until light brown and cooked through, which must at first be determined by
piercing with a skewer, or breaking apart.
Remove with a skimmer, and drain
on brown paper.
Fanny Farmer Recipe
1893
Fritter Beans
1 egg
3/4 teaspoon salt
2 tablespoons
milk
1/2 cup flour
Beat egg until light, add milk, salt, and flour.
Put through colander or pastry tube into deep fat, and fry until brown; drain
on brown paper.
Fanny Farmer Recipe
1893
Pâte à Choux
21/2 tablespoons milk
1/8 teaspoon salt
1/2 teaspoon lard
1/4 cup flour
1/2 teaspoon butter
1 egg
Heat butter, lard, and milk to boilingpoint, add flour and salt,
and stir vigorously.
Remove from fire, add egg unbeaten, and stir until well
mixed.
Cool, and drop small pieces from tip of teaspoon into deep fat.
Fry
until brown and crisp, and drain on brown paper.
1893
Fanny Farmer Recipe
Lefse
8 cups mashed potatoes
1/2 cup cream
1/4 cup butter
1 tbsp. salt
2 cups flour
1/4 cup
sugar
1/4 cup vegetable oil
Rice or mash hot boiled potatoes.
Add
all other ingredients except flour.
Cool. (Set in fridge several hours or overnight.)
Add
flour to cooled potato mixture. (Mix in with your hands works best.)
Form lefse
dough into golf ball size (or larger) portions.
Roll out thin.
Use flour
as needed on rolling pin and pastry cloth.
Cook on hot, dry lefse griddle or
nonstick pan, cooking once each side.
Recipe from Kathryn,
ND
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