"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

IHOP Funnel Cakes Recipe

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This recipe for IHOP Funnel Cakes, by , is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Todd Wilbur
Added: Thursday, August 20, 2009


Funnel Cake:

3 eggs
2/3 cup granulated sugar
1 cups whole milk
1 teaspoon vanilla extract
teaspoon salt
2 cups all-purpose flour
teaspoon baking powder
2 to 3 cups vegetable shortening


powdered sugar
whipped cream
cup strawberry, blueberry, or cinnamon-apple pie filling

1. Combine sugar and eggs with an electric mixer on medium speed. Add milk, vanilla, and salt and mix until sugar is dissolved.

2. Sift together flour and baking powder and mix into wet ingredients with mixer for 1 minute. Cover and chill for one hour.

3. Heat shortening in a small saucepan over medium heat to 350 F. Pour cup batter into a funnel with your finger over the hole. Tap on funnel to remove any bubbles from the batter. When shortening is hot take your finger off the hole and swirl the batter into the oil. Be sure to get the funnel very close to the oil, and keep the funnel moving at a medium speed. If you move the funnel too fast, the dough will come out too thin, and if you move too slowly you'll get big fried clumps of dough. Rinse the funnel with water after each frying. Cook funnel cake for about 1 minute or until golden brown, then flip it over and cook for 1 minute. Remove funnel cake to paper towels or a rack, and cover with foil while making the rest. Repeat the process with the remaining batter, then serve two funnel cakes topped with a dusting of powdered sugar, approximately cup of the pie filling of your choice, and whipped cream on top.




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