This version of the sweet fried 'dough' dessert associated with American street fairs and carnivals uses dark brown sugar and zesty lemon extract for added sweet depth and light tartness.
Snip the corner off a disposable piping bag to use in place of a funnel; fill with a small amount of batter and squeeze gently.
Very delicious! Don't be afraid of the lemon extract, it just adds a delicate touch of flavor to the cakes. I had more batter left over in the fridge and they fried up perfectly the next day. I did not need quite as much oil as the recipe called for. - 01 Jan 2003 (Review from Allrecipes US | Canada)
Well, I've been searching for a perfect funnel cake recipe, and took me a while to get around to trying this one because it only had 4 stars, but this is the BEST funnel cake I've ever made! I used a clean, empty, pancake syrup bottle to squeeze out the funnel cakes easily into the oil. Saw them use that at Knott's Berry Farm actually. Topped with powdered sugar, strawberries (mixed with white sugar), and whipped cream. AMAZING! I'll never be able to spend money on them at theme parks and fairs again! - 03 May 2009 (Review from Allrecipes US | Canada)
We love this at my house. Kinda messy, but worth it. My kids enjoyed seeing what shapes they could make drizzling the batter, but of course I stayed right there (hot oil!) A fun, old fashioned, economical treat. Think I'll make some spider web shaped ones for Halloween! It's easy if you use a squirt bottle for drizzling the batter. It makes thinner strands that way. - 24 Oct 2003 (Review from Allrecipes US | Canada)