Boardwalk Funnel Cake

Boardwalk funnel cake takes me back to childhood vacations at a New Jersey beach. This warm deep-fried treat is dusted with powdered sugar and great for sharing! 

Welcome to the #SundaySupper Nostalgic Summer Recipes event! When I read the event details — recipes that reminds you of childhood summers — I thought about how I spent summers as a child.

Most summers, we rented a room in a house on Juniper Street in Wildwood, a beach in Southern New Jersey. We stayed there a week, going to the beach during the day, and going to the boardwalk at night. There are piers of rides, from carousels to Tilt-a-Whirls to roller coasters. I still remember the face of the woman who owned the house, how the house smelled, and the swing on the front porch. On the last day of our vacation, we'd eat at Magnolia House, where they served chocolate milk to kids in cups with lids shaped like cow heads.

Just before going back to the room for the night, we would stop for a treat. Sometimes we'd get soft-serve (chocolate for me, with chocolate sprinkles), but my favorite treat was funnel cake.

The concept of funnel cake originated in Arabic and Persian regions as a yeast-raised pastry, then spread through Europe. German settlers brought the dish to North America. Now, the components of the batter vary. Some make funnel cake with the same dough used to make cream puffs. I tried that once, and while it was tasty, it didn't taste like the versions I've had on the boardwalk or at carnivals.

This recipe, however, reminds me more of pancake batter, and was nearly identical to that Boardwalk Funnel Cake. Don't be intimidated by the concept of frying at home. It doesn't require any special deep-frying appliances. You'll need a deep cast-iron pan, like a Dutch oven, as well as a deep-fry or candy thermometer. You should also line a baking sheet with paper towels, and place a wire cooling rack on top, on which to place your fried funnel cakes after they come out of the oil.

When I was a child, funnel cake was finished with nothing more than a liberal dusting of powdered sugar. Nowadays, you can get variations that are topped with a cinnamon-powdered sugar mixture, apple- or cherry-pie filling, or even ice cream!

For a classic, nostalgic feel, serve on disposable paper plates, set it in the middle of the table, and let everybody pick off pieces!

Recipe from Taste of Home

Click here to pin this recipe for later!

Discover more nostalgic summer recipes!

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• Bavarian Almonds by Palatable Pastime
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• Boardwalk Funnel Cake by The Redhead Baker
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• Mom's Rhubarb Cake by Monica's Table
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• Pineapple Upside Down Cake by The Freshman Cook
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• Root Beer Float Ice Cream Sandwiches by My Imperfect Kitchen
• Sherbet Float by Cookin' Mimi
• Strawberry Jello Angel Food Cake by A Day in the Life on the Farm
• Strawberry Jello Pie by Tramplingrose: Cooking, Baking & Ranting in Small-Town South Dakota
• Toasted Coconut Puppy Chow by Helpful Homemade
• Watergate Salad by Flavor Mosaic

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