Nutella Funnel Cake

I can never resist getting funnel cake at the fair. Fried dough, with a sprinkle of powdered sugar. What’s not to love?

My first taste of funnel cake wasn’t until college. They used to always have it at random events on college walk, along with kettle corn, and some other vendors I can no longer remember.

I never thought about trying to make my own funnel cake until coming across a post for a red velvet funnel cake, which also happens to be a new food item at the San Diego Fair this year. I was set on trying out the recipe and then didn’t have all the needed ingredients. I had just made some of my Nutella Donut Pancakes, and thought, why not try frying up the rest of the batter?

I was happily surprised to see the dough come together and stay in one piece from my random circular drizzles into the hot oil. Unfortunately, I couldn’t get my funnel cake to be thicker. Every time I tried piping thicker dough, it ended up falling apart. Rather than tasting fluffy like a donut, it was brittle since it was so thin. It tasted like more a fried Nutella cracker or cookie. It still tasted really good, though not exactly like funnel cakes I’ve had in the past.

I think I need to try out some more funnel cake recipes first and become more experienced in making funnel cakes before trying to create a Nutella one again. But I still like the look and taste of this one even though it wasn’t exactly funnel cake.

Nutella Funnel Cake

Ingredients:

3/4 cup minus 2 tbsp sugar
1 large egg
1 1/2 cups all purpose flour
2 tsp baking power
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 cup vegetable oil
3/4 cup fat free milk
1 tsp vanilla extract
1/2 cup Nutella

Oil for frying
Powdered sugar for dusting tops of funnel cakes

Directions:

1. In a large bowl, whisk together sugar and egg until combined. Add in flour, baking powder, salt and nutmeg. Then mix in vegetable oil, milk, Nutella and vanilla extract. Stir until everything is combined.
2. Pour oil into pan being used for frying, at least one inch deep. Preheat to medium-high heat. While oil is heating, put batter into a piping bag. After oil is hot, drizzle the donut batter in a circular motion until it forms the shape and size you wish. The batter will spread while frying and start to firm up. As soon as it is firm enough, flip over and cook other side.
3. Remove from hot oil and cool on paper towel lined plates. Repeat with remaining batter. Before serving, sprinkle powdered sugar on top.

All images and content are © Kirbie's Cravings.

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10 comments on “Nutella Funnel Cake”

  1. I love funnel cake!

  2. WHAT? My jaw literally dropped when I read this! It looks freakin good!

    • Haha, it’s not exactly quite what I was aiming for in terms of texture but it’s still tasty. It tastes like the smaller, crispier portions of the funnel cake.

  3. Yeah for funnel cake! Never thought that we could make it at home. Hope you will succeed in making one.

  4. omg this is genius! i love funnel cake, so many memories of childhood. and nutella? one of my favs. this is perfect!

  5. That looks so awesome! I usually never get funnel cake at the fair anymore. While I do like it a lot, for some reason, I always feel kinda sick afterwards. If I do get it, I have to share it and only eat a little bit. Nutella funnel cake sounds like something they should make at the fair, though!

    • You know the fair one makes me feel kind of sick after too. I think it is super oily compared to the ones I used to eat. Or maybe I’m just getting old.

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