Description
A classic American dessert, funnel cakes are deep-fried batter treats dusted with powdered sugar. This recipe yields crispy, golden funnel cakes with a light, fluffy interior, perfect for serving warm at fairs, festivals, or as a sweet snack.
Ingredients
Scale
Dry Ingredients
- 2 cups (250 g) all-purpose flour
- 2 Tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup (236 ml) whole milk (or more if needed for pouring consistency)
- 2 large eggs lightly beaten
- ½ teaspoon vanilla extract (optional)
For Frying and Serving
- Vegetable oil for frying
- Powdered sugar for dusting
Instructions
- Prepare Dry Mixture: In a medium-sized bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until fully combined.
- Mix Wet Ingredients: In a separate bowl, whisk the whole milk, lightly beaten eggs, and vanilla extract (if using) until smooth.
- Combine Batter: Gradually add the dry ingredients to the wet mixture while whisking, stirring until you achieve a smooth, pour-able batter. Adjust with extra milk if needed.
- Heat Oil: Fill a heavy-bottomed pot or medium saucepan with vegetable oil to a depth of 2-3 inches. Heat over medium-low heat and use a candy thermometer to bring the oil to 370-375°F (187-190°C), making sure the thermometer tip does not touch the bottom of the pot.
- Fry Funnel Cakes: Pour about ⅓ to ½ cup of batter into a liquid measuring cup with a spout. Slowly drizzle the batter into the hot oil in a swirling, criss-cross pattern. Fry for about 90 seconds on each side until golden brown.
- Drain and Dust: Using tongs or a slotted spoon, remove the funnel cake and place it on a paper towel-lined plate to drain excess oil. Immediately dust generously with powdered sugar.
- Repeat and Serve: Repeat the frying process with remaining batter, allowing the oil to return to the proper temperature between batches. Serve funnel cakes warm for best flavor.
Notes
- If the batter is too thick to drizzle, gradually add additional milk up to ¾ cup until it becomes pour-able.
- If you have a funnel with a ½-inch opening, you can use it to drizzle batter more easily. Plug the funnel bottom with your finger, add batter, hold over oil, remove finger, and swirl to form the cake.
- Maintaining the oil temperature between batches is critical for crispy, evenly cooked funnel cakes.
- Use powdered sugar right after frying to allow it to stick well to the warm funnel cake.
Nutrition
- Serving Size: 1 funnel cake
- Calories: 410 kcal
- Sugar: 10 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 70 mg
