American funnel cakes, aka quick poured faworki

American funnel cakes, aka quick poured faworki

Discover the American-style snack served at festivals and fairs – funnel cakes! It’s a great way to diversify the sweet menu for your kitchen!


Funnel cakes

  • Powdered sugar – 2 teaspoons
  • Eggs – 3 pcs
  • Vanilla – 3 g
  • Cake flour – 220 g
  • Canola oil – 500 ml
  • Orange zest, grated – 0.5 tablespoon
  • Orange juice – 150 ml
  • Whiskey – 20 ml


  • Powdered sugar – 1 teaspoon
  • Salt – a pinch


Separate the yolks from the whites and combine them in a mixing bowl with powdered sugar. Add the vanilla seeds. Transfer the egg whites to a separate bowl. To the yolks, add grated orange zest. Beat until all the ingredients are combined and the mixture becomes slightly aerated.

Heat the oil in a saucepan or deep frying pan. To the egg whites, add salt and beat until stiff peaks form using a hand blender.

Gradually add flour to the beaten egg yolks alternating with orange juice, stirring the mixture at low speed. Add whiskey and beat for a while until smooth and uniform.

Add the beaten egg whites to the batter and mix again at low speed until the ingredients are combined. After adding the egg whites, the batter should be slightly liquid and fluffy. Transfer the batter to a pastry bag and set it aside to rest.

Squeeze the batter in a small stream into the hot oil, creating round, uneven pancakes. Fry the funnel cakes on both sides until golden brown. Remove the cakes with a slotted spoon and drain excess oil on a paper towel.

Dust the finished funnel cakes with powdered sugar sifted through a fine sieve.

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