Fair Fun: Classic Funnel Cakes
Crispy, sweet, and generously dusted with powdered sugar, these homemade funnel cakes bring the joy of the county fair right to your kitchen. They are an iconic treat, perfect for any occasion that calls for a touch of nostalgic indulgence.
Ingredients
- 2 cup all-purpose flour
- 1/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 2 large eggs
- 1/2 tsp vanilla extract
- 4 cup vegetable oil for frying
- powdered sugar for dusting
Instructions
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
- In a separate medium bowl, whisk together the milk, eggs, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, whisking until just combined. Be careful not to overmix; a few small lumps in the batter are acceptable.
- Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer to 375°F (190°C). Use a thermometer to ensure accuracy.
- Place a funnel with a 1/4-inch opening over the hot oil, blocking the bottom opening with your finger. Pour about 1/2 cup of batter into the funnel.
- Release your finger and move the funnel in a circular or zigzag motion over the hot oil, creating an overlapping swirl pattern. Fry for 1-2 minutes per side, or until the funnel cake is golden brown and crispy.
- Carefully remove the fried funnel cake with tongs and transfer it to a wire rack lined with paper towels to drain any excess oil.
- Generously dust the warm funnel cake with powdered sugar. Serve immediately. Repeat the process with the remaining batter.
Notes
For best results, maintain a consistent oil temperature of 375°F (190°C). Serve these delectable treats immediately after frying, dusted with plenty of powdered sugar, or topped with fresh fruit, whipped cream, or chocolate sauce.