Funnel Cake
Delicious homemade funnel cake with crispy edges and soft, fluffy center, perfect for carnivals at home.
Ingredients
For the batter
- 1.5 cups all-purpose flour
- 2 tbsp sugar
- 0.5 tsp salt
- 0.75 tsp baking powder
- 1 large egg
- 1.25 cups milk
- 1 tsp vanilla extract
For frying
- Vegetable oil for frying Vegetable oil Ensure a depth of at least 2 inches in the pan.
Instructions
Preparation
- Pour oil into a large Dutch oven or saucepan to a depth of at least 2 inches. Heat the oil over medium-high heat until it reaches 375℉.
- Sift the flour, sugar, salt, and baking powder into a medium bowl.
- In another medium bowl, whisk together the egg, milk, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until the batter is smooth and pourable.
Cooking
- Pour the batter into a squeeze bottle, measuring cup, or funnel. Slowly pour 1/3 cup of the batter in a steady stream into the hot oil, starting with a circle shape and then crisscrossing and swirling with the remaining batter.
- Fry for about 90 seconds, then carefully flip the funnel cake using tongs to fry the other side for another 90 seconds.
- Once both sides are golden brown, remove the cake from the oil and place it on a plate lined with paper towels.
- Dust with powdered sugar or your favorite topping and serve warm.
- Continue frying the remaining batter until all is used.
Notes
Funnel cake is best served warm. Customize with powdered sugar, chocolate or caramel sauce, or fresh fruit and whipped cream. Store leftover funnel cake in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350℉ to restore crispiness.