Description
This classic Funnel Cake recipe creates a crispy, golden treat perfect for fairs or desserts at home. Lightly fried in hot vegetable oil and dusted with powdered sugar, these delightful pastries boast a sweet, vanilla-infused batter with a crisp exterior and soft interior. Perfect for serving warm and sharing with family and friends.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup whole milk
- 2 large eggs (lightly beaten)
- ½ teaspoon vanilla extract
For Frying and Serving
- Vegetable oil (for frying, about 2–3 inches deep)
- Powdered sugar (for dusting)
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until thoroughly combined.
- Mix Wet Ingredients: In a separate bowl, whisk the whole milk, lightly beaten eggs, and vanilla extract until the mixture is smooth and uniform.
- Combine Batter: Gradually add the dry ingredients to the wet mixture, whisking continuously until the batter is smooth and free of lumps. Set the batter aside for a brief rest.
- Heat the Oil: Pour 2–3 inches of vegetable oil into a medium saucepan or deep skillet. Heat over medium-low heat until the oil temperature reaches 370–375°F (187–190°C), suitable for deep frying.
- Fry the Funnel Cake: Pour about ⅓ to ½ cup of batter into a funnel or squeeze bottle, covering the spout with your finger to control batter flow. Holding the funnel above the hot oil, release the batter in a swirling, zigzag motion to create the characteristic lacy pattern. Fry each funnel cake for approximately 90 seconds on each side until golden brown and crisp.
- Drain and Dust: Using tongs, carefully remove the fried funnel cake from the oil and place it on a paper towel-lined plate to drain excess oil. While still warm, generously dust the funnel cake with powdered sugar for added sweetness.
- Repeat and Serve: Continue frying remaining batter in batches, ensuring the oil temperature returns to 370–375°F between batches. Serve the funnel cakes warm and enjoy.
Notes
- Ensure the oil temperature is maintained between 370–375°F for optimal crispiness and to prevent sogginess or burning.
- Using a funnel or squeeze bottle allows for easier control and creative shaping of the batter while frying.
- Adjust cooking time slightly depending on the thickness of the batter shapes to achieve a golden finish.
- For a dairy-free version, substitute whole milk with almond or oat milk, but frying times may vary slightly.
- Serve immediately after frying for best texture, as funnel cakes can lose crispness when cooled.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
