Rating: 2.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

Baked instead of deep-fried, these funnel cakes are a healthier option than the ones typically sold at carnivals and fairs. You can skip the powdered sugar and substitute fresh fruit if you'd like.

Source: Diabetic Living Magazine

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Recipe Summary

total:
55 mins
active:
25 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F. Coat a very large baking sheet with cooking spray; place a wire rack over waxed paper, parchment paper, or a large tray. Set aside. In a medium saucepan, combine the water, butter, and salt. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, one at a time, beating well with a wooden spoon after each addition.

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  • Spoon dough into a large resealable plastic bag. Using scissors, snip a 1/4- to 1/2-inch hole in one corner of the bag. Pipe dough into twelve 3- to 4-inch circles on prepared baking sheet. Fill in the circles with dough swirls and crisscrosses to resemble funnel cakes.

  • Bake about 20 minutes or until puffed and golden brown. Transfer to the wire rack. Sift powdered sugar over warm cakes. Serve warm.

Nutrition Facts

1 funnel cake
135 calories; protein 3.3g; carbohydrates 9.3g; dietary fiber 0.3g; sugars 1.4g; fat 9.4g; saturated fat 5.4g; cholesterol 90.9mg; vitamin a iu 317.7IU; folate 38.4mcg; calcium 13.3mg; iron 0.8mg; magnesium 4.7mg; potassium 36mg; sodium 102.9mg.

1 1/2 fat, 1 starch

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