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12 servings, 1 funnel cake (51 g) each
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Use a plastic squeeze bottle to add batter to hot oil. Be sure to cut enough of the tip off to allow batter to form a thick steady stream of batter.
Use a thermometer to check the temperature of the oil. Frying at too low a temperature will cause the funnel cakes to absorb too much oil, while too high a temperature will cause burning.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.