‘Texas Eats’ recipe: Buttermilk funnel cakes

Top off the rodeo with delicious funnel cakes

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.

About the Author

David Elder is the host and executive producer of the food and travel show Texas Eats on ABC KSAT 12

Recommended Videos