Funnel Cake
How Did This Even Work?!
I did not expect funnel cake to become one of my favorite Ms. Wong's recipes, but here we are.
The last funnel cake I bought at the fair was such a letdown. I took one bite and threw it away. It was stale, greasy, tasted like old oil, and after paying fair-food prices for it, I was a little salty about the whole experience.
When I started testing funnel cake with Ms. Wong's Tempura Mix, my expectations were… cautious. Full transparency: most of the recipes I make and film for social content, I've never made before. I go into the process hoping for the best, but very aware that things may not go my way.
Then I took the first bite. I could not believe it. It was soft and moist inside, lightly sweet, golden on the outside, and not greasy at all. The part that really blew my mind was the versatility. Tempura is all about creating that light, crispy coating on chicken, shrimp, and vegetables. Funnel cake is basically the opposite: soft, tender, sweet, and cake-like. The fact that the same mix could do both is mind-boggling.
That's probably my favorite part of testing these recipes: figuring out what else this little bag can do. Hopefully, it inspires you to find a few tempura hacks of your own.
INGREDIENTS
- 40 ounces vegetable oil, for frying
- 1 bag (or 114 grams) of Ms. Wong’s Tempura Mix
- ⅓ cup milk
- 3 tablespoons sugar
- 1 teaspoon vanilla
- 1 large egg
- Powdered sugar, for finishing
TOOLS AND SUPPLIES
- 3-quart pot with a 9.5-inch diameter (the maximum recommended size)
- Clip-on oil thermometer
- Mixing bowl
- Cup for pouring the batter (any cup works, but a silicone cup is recommended for better control of the size and flow of the batter stream)
- Tongs
- Skimmer
- Wire rack and tray
- Fine-mesh sieve, for powdered sugar
Directions
STEP 1: Heat the Oil
Add 40 ounces of vegetable oil to a 3-quart pot with a 9.5-inch diameter. Attach the oil thermometer and heat the oil to 360°F.
STEP 2: Mix the Batter
Add 1 bag (114 grams) of Ms. Wong’s Tempura Mix to a bowl first. Add ⅓ cup milk, 3 tablespoons sugar, 1 teaspoon vanilla, and 1 large egg in any order. Mix until blended.
STEP 3: Form the Pouring Spout
Transfer the batter to a cup for pouring. Any cup will work, but I recommend using a silicone cup because it makes it easier to control the size and flow of the batter stream.
STEP 4: Fry Fearlessly
Working with one cake per batch, pour half of the batter into the oil in a consistent zigzag motion so the strands overlap and the cake is well formed. Fry the first side for 1–2 minutes.
When the top begins turning golden, the bottom shows light browning, and the cake holds its shape, use the tongs to guide the flip while the skimmer supports the entire cake from underneath so it stays whole. Fry the second side for 1–2 minutes.
When browning is visible from above and below and the cake holds its shape, use the tongs and supporting skimmer together to lift the whole cake from the oil and transfer it to the wire rack without breaking. It cooks quickly and may burn if left in too long.
Let the cake drain on the wire rack. Skim loose batter pieces from the oil, then repeat with the remaining batter to make the second funnel cake.
STEP 5: Cool and Finish
Let each funnel cake cool slightly on the wire rack, transfer it to a plate, then dust with powdered sugar so the sugar does not melt.
