I’m squeezing this one in a little late, I know. But Halloween hasn’t passed and technically I think you can get away with pumpkin everything until at least Thanksgiving. So anyway, I’ve never made funnel cake before but after doing a quick search it turns out it’s easy enough.
Here’s a few tips before getting started.
1: Go out and grab yourself one of these squirt bottles, they’re less than a dollar at Walmart
2: Make sure you aren’t lazy (like me) and melt your butter all the way or it will clog up the bottle
3: Don’t refrigerate this, try to keep it warm if possible (I kept the bottle about 6 inches away from the frying pan on the stove top while cooking)
Next time I might experiment with cutting the nozzle a little larger. This came out good, but a little thin and crunchy.