‘Texas Eats’ recipe: Buttermilk funnel cakes

Top off the rodeo with delicious funnel cakes

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SAN ANTONIO – Try out this new recipe from H-E-B that’s perfect for rodeo season!


Recipe makes 6 Servings

4 cup(s) canola oil

3 cup(s) all-purpose flour

1/3 cup(s) sugar

2 Tsp baking powder

1 1/2 Tsp kosher salt

3 large eggs, slightly beaten

1 cup(s) Low Fat Cultured 1% Milkfat Buttermilk

1 3/4 cup(s) whole milk

1 Tsp vanilla extract

1 cup(s) powdered sugar


1. In a large Dutch oven or heavy-bottomed pot add oil and heat to 325ºF - 350ºF.

2. Mix flour, sugar, baking powder, and salt. Whisk together to blend. Add in eggs, buttermilk, whole milk and vanilla extract. Whisk everything together until the batter is smooth.

3. Pour 1/4 - 1/2 cup batter through funnel into hot oil, moving in circular or spiral motion to make each cake. Fry each cake until golden brown, (about 1 - 2 minutes per side). Remove when cooked with tongs and lay on a rack to dry and allow excess oil to drain.

4. Dust with powdered sugar and enjoy!

Click here to print out the recipe on heb.com.

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