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Crispy & Sweet Calendula and Honey Funnel Cake recipe with Edible Flowers. The batter is drizzled through a funnel and deep-fried into puffy deliciousness
It’s been years since I had funnel cake. It’s one of those dishes that goes hand in hand with a holiday or event – in this case, American county fairs. Part of the fun of these crispy treats is having them served up to you warm and brown and still grinning at having watched them being made. The way that’s done is with batter drizzled through a funnel and into a hot pan of oil. The stream of batter flowing into the pan creates a bubbly and twisty design that’s perfect for sprinkling with sugary toppings.
This calendula funnel cake recipe is an edible flower take on classic funnel cakes. You make it in the same way as other funnel cake recipes but it includes calendula flower petals in the batter. They add a touch of golden color but also a mild flavor that’s absolutely delicious. You can also decorate the tops of the funnel cakes with more calendula petals, either fresh or dried.
Homegrown Calendula Flowers
Although you can purchase dried calendula petals, you can also grow your own. Calendula is very easy to grow from seed and will grow in most gardening zones. Once you have a patch going, they’ll re-seed themselves for years to come. The best thing of all, the more flowers you pick, the more they produce.
All calendula flower varieties are edible, and you can pluck the petals fresh and use them in salads, desserts, cakes, and bread. It’s also easy to dry calendula flower petals to use for recipes throughout the year. For edible purposes, pluck the petals from each flower and discard the stem and center disc. They are too strong in flavor for food recipes. Spread the petals on a paper plate, or a drying rack, and air dry in a warm, dry, and dim place until bone dry. Store in jars or sealed bags until you need them, and they’ll last for at least a year.
More Calendula Ideas
Calendula & Honey Funnel Cake
- 1 cup Milk
- 1/4 cup dried Calendula flowers (or 1/2 cup fresh)
- 1 Tbsp Honey
- 1 Egg (free range)
- 1 Tbsp white Sugar
- 1 tsp Baking powder
- 1/4 tsp fine Sea salt
- Powdered sugar and honey for drizzling
- Calendula flower petals
- Groundnut oil for deep frying
- Pour the oil into a medium sized pan to a depth of 1.5 inches. Bring the oil up to about 350°F / 175°C while you’re making the batter.
- Using a stick (immersion) blender, pulse the flower petals into the milk until only tiny bits are visible. Please note that you should only use the petals and not the stem, leaves, or centre of the flower. Next, mix the egg and honey in and blend well. Add the dry ingredients in and mix well so that no lumps, bumps, or dry bits are visible.
- heck that the oil is at 350°F / 175°C with a Kitchen Thermometer. Take a funnel into your hand and with your finger pressed over the opening, fill it up with a ladle full of batter. Bring the funnel over the pan and move your finger so that the batter flows out and into the hot oil. Move the batter around in an area the same size you’d like your cakes and then close the funnel with your finger and set it aside when you have enough batter bubbling away.
- Allow the batter to fry until the edges are golden brown, then flip it over and let the other side cook until brown. Remove the cake from the pan and set it on a paper towel to drain and cool for a minute.
- Once slightly cooled, drizzle the funnel cake with honey and then dust it with powdered sugar. Calendula petals, dried or fresh, will add extra flavour and interest. Serve immediately.
For even more edible flower inspiration, head over here for more recipe ideas.