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
- 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
- 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.
- 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.
- Remove from hot oil and cool on paper towel lined plates. Repeat with remaining batter. Before serving, sprinkle powdered sugar on top.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.