Rodeo Funnel Cake
A crisp, golden lattice of fried batter dusted heavily with powdered sugar. It's a fixture of fairground food stands throughout Wyoming's rodeo season, especially at Cheyenne Frontier Days.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 320 kcal
Equipment
- •Deep pot or fryer
- •Funnel or squeeze bottle
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 15
- carbs
- 42
- protein
- 5
- calories
- 320
Instructions
- 1
Whisk the flour, sugar, baking powder, and salt together in a bowl.
- 2
In a separate bowl, whisk the milk, eggs, and vanilla together.
- 3
Stir the wet and dry ingredients together until you have a smooth, pourable batter.
- 4
Heat the oil to 375°F in a deep pot.
- 5
Pour the batter through a funnel into the hot oil, swirling it in a crisscross pattern.
- 6
Fry for 2-3 minutes per side until golden brown.
- 7
Drain on paper towels. Dust immediately with powdered sugar.
- 8
Serve hot.
Chef's tips
Keep the oil at a steady 375°F. If the oil is too cool, the cakes soak up grease; if too hot, they burn before cooking through.
Storage
Best eaten fresh; stored funnel cakes lose their crispness within hours.
Reheating
Crisp briefly in a hot oven for 3-4 minutes; microwaving makes them soggy.
Common mistakes to avoid
- •Making the batter too thick, which leaves doughy centers
- •Frying in oil that is not hot enough, making greasy cakes
Serving suggestions
Cooked Rodeo Funnel Cake?
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