Funnel Cake
Delight in the crispy, airy goodness of homemade funnel cake, a carnival classic topped with powdered sugar.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 Tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup whole milk Add more if needed for batter consistency.
- 2 large eggs Lightly beaten.
- 1/2 teaspoon vanilla extract Optional.
For Frying
- Vegetable oil For frying.
- Powdered sugar For dusting.
Instructions
Preparation
- In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In another bowl, combine milk, lightly beaten eggs, and vanilla extract. Whisk until uniform.
- Gradually pour the dry mixture into the wet mixture, stirring continuously until a smooth batter is achieved. Adjust with more milk if needed.
- Fill a medium-sized saucepan with vegetable oil about 2 to 3 inches deep and heat to 370-375°F (187-190°C).
Frying
- Pour 1/3 to 1/2 cup of batter into a liquid measuring cup. Drizzle the batter into the hot oil in a thin stream, swirling and crisscrossing it.
- Fry for about 90 seconds until golden brown, then flip and fry for another 90 seconds.
- Remove from oil and place on a paper towel-lined plate to absorb excess oil.
Serving
- Dust the warm funnel cake with powdered sugar before serving.
Notes
Funnel cakes are best enjoyed fresh. Monitor oil temperature closely to avoid burning. Experiment with toppings such as fresh fruits or sauces.