Homemade Mini Funnel Cakes

Homemade Eggless Funnel Cakes
Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 1 1/2 cups of flour
  • 1 tablespoon of baking powder
  • 1/4 cup of powdered sugar
  • 1 teaspoon of cinnamon
  • 1 1/2 cups of almond milk
  • 1 tablespoon of lemon juice
  • 1 teaspoon of vanilla extract
  • Cooking oil

Instructions

  • Combine the flour, baking powder, sugar, and cinnamon in a medium bowl and whisk to combine.
  • Whisk the milk, lemon juice, and vanilla together in a separate bowl.
  • Add the wet ingredients to the dry ingredients and whisk to combine, making sure to leave tiny lumps, just like with pancake batter. Allow the batter to rest for about 10 minutes.
  • While the batter is resting, pour about 1 inch of oil into a large, heavy bottom skillet. Place your metal cookie cutter in the oil and make sure you have enough oil to mostly fill the cutter without completely immersing it.
  • Heat the skillet, with the cookie cutter inside, over medium-high until it is shimmering and hot. You can test it by dropping a small amount of batter into the oil. It should sizzle slightly and float quickly.
  • Pour the batter in the cookie cutter in a zig-zagging pattern. Make sure you don't completely fill the cookie cutter with batter! I like to zig-zag in one direction all the way across the heart and then do a couple of strips back across the other way to hold the funnel cake together.
  • Allow the funnel cake to cook for about 1 minute and then carefully remove the cookie cutter with tongs. The funnel cake should have popped bubbles on the upper surface, like a pancake, and be able to hold together without spreading once you remove the cookie cutter. Reposition the cutter in the oil in the oil and pour a new funnel cake.
  • Once the under side of the first funnel cake is golden brown, about 60-90 additional seconds, flip it and cook until the second side is golden brown, about one minute more.
  • Place finished funnel cakes on paper towels to drain.
  • Continue making small funnel cakes - my pan can hold up to four at a time - until you've cooked enough!
  • Top with cinnamon and powdered sugar, if desired, and enjoy hot.