Try this Cynthias Funnel Cakes recipe, or contribute your own.
Suggest a better descriptionNotes: By Cynthia May Lehighton. The Times News, PA Use an old-fashioned iron skillet, they seem to work best. Fill it 3/4 of the way full with vegetable oil. Dip a fork in the batter and dip it in the hot fat. If it fizzes, its hot enough to start frying funnel cakes. Then spoon batter into a funnel, closing bottom of it with your finger. Remove finger from bottom of the funnel so that the batter drops into the pan in a spiral form. After they are fried to a golden brown on one side, turn with a fork. To serve, sprinkle with powdered sugar. Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 6, 1998
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Serving Size: 1 Serving (1556g) | ||
Recipe Makes: 1 | ||
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Calories: 3630 | ||
Calories from Fat: 739 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 82.1g | 109 % | |
Saturated Fat 25.6g | 128 % | |
Monounsaturated Fat 29.7g | ||
Polyunsanturated Fat 12.5g | ||
Cholesterol 3182.3mg | 979 % | |
Sodium 1836.7mg | 63 % | |
Potassium 1753.2mg | 46 % | |
Total Carbohydrate 564.3g | 166 % | |
Dietary Fiber 14.2g | 57 % | |
Sugars, other 550.1g | ||
Protein 152.6g | 218 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3630
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