Low Sodium Classic Funnel Cake
Indulge in the nostalgic joy of homemade fairground treats with this Low Sodium Classic Funnel Cake recipe! Perfectly crisp on the outside and tender on the inside, this lighter version of the traditional favorite keeps all the fluffy, golden-brown goodness while minimizing sodium for a heart-healthier twist. Made with simple pantry staples like all-purpose flour, non-fat milk, and unsalted butter, this recipe comes together in just 30 minutes. The batter is effortlessly swirled into hot oil, fried to perfection, and finished with a dusting of powdered sugar for a classic flavor you'll adore. Whether you're making these as a fun family dessert or recreating carnival vibes at home, these low sodium funnel cakes are sure to impress.
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Ingredients
- 2 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 2 tablespoons Granulated sugar
- 2 tablespoons Unsalted butter, melted and cooled
- 1 cup Non-fat milk
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 4 cups Vegetable oil for frying
- 0.25 cup Powdered sugar for dusting
Directions
Step 1
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and granulated sugar until well combined.
Step 2
In a separate bowl, beat the eggs until frothy. Add the melted unsalted butter, non-fat milk, and vanilla extract to the eggs, and mix thoroughly.
Step 3
Gradually pour the wet ingredients into the dry ingredients, whisking continuously to form a smooth, lump-free batter. Let the batter rest for 5 minutes.
Step 4
In a large, deep frying pan or pot, heat the vegetable oil to 375°F (190°C). Use a candy thermometer to ensure the oil maintains the correct temperature throughout the cooking process.
Step 5
Pour the batter into a bottle with a nozzle or a funnel, covering the bottom hole with your finger to prevent leakage. Hold the funnel over the hot oil, remove your finger, and drizzle the batter in a circular motion to form a spiral pattern.
Step 6
Fry the funnel cake for 2-3 minutes on each side, or until golden brown and crispy. Use a slotted spoon or tongs to flip the cake halfway through cooking.
Step 7
Carefully remove the funnel cake from the oil and place it on a paper-towel-lined plate to absorb excess oil.
Step 8
Repeat the process until all the batter is used. Make sure to allow the oil to return to 375°F (190°C) between batches.
Step 9
Dust each funnel cake generously with powdered sugar before serving. Enjoy immediately for the best taste and texture.
Nutrition Facts
| Serving size | (1626.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 9644.7 |
| Total Fat 981.5g | 0% |
| Saturated Fat 153.2g | 0% |
| Cholesterol 439mg | 0% |
| Sodium 922.7mg | 0% |
| Total Carbohydrate 257.1g | 0% |
| Dietary Fiber 6.5g | 0% |
| Total Sugars 69.3g | |
| Protein 45.3g | 0% |
| Vitamin D 180.0IU | 0% |
| Calcium 394.2mg | 0% |
| Iron 13.2mg | 0% |
| Potassium 792.3mg | 0% |
Source of Calories