Description
This classic American funnel cake recipe creates crispy, golden fried treats perfect for dessert or a fair-inspired snack. Made with a simple batter of flour, sugar, milk, eggs, and a hint of vanilla, these funnel cakes are deep-fried until golden and dusted with powdered sugar. Crispy on the outside and soft inside, they are best served warm right out of the oil.
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 (add up to ¾ cup more if needed for consistency)
- 2 large eggs, lightly beaten
- ½ teaspoon vanilla extract (optional)
For Frying and Serving
- Vegetable oil for frying
- Powdered sugar for dusting
Instructions
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the milk, eggs, and vanilla extract until thoroughly combined.
- Combine Batter: Gradually add the dry ingredients into the wet ingredients while whisking. Stir until the batter is smooth and has a pourable consistency. If the batter is too thick, add a little more milk until pourable.
- Heat Oil: Pour vegetable oil into a heavy-bottomed pot to a depth of 2-3 inches. Heat over medium-low heat and monitor with a candy thermometer. Heat the oil until it reaches 370-375°F (187-190°C).
- Fry Funnel Cakes: Pour about ⅓ to ½ cup of batter into a liquid measuring cup with a spout. Drizzle the batter in a thin, swirling, criss-cross pattern into the hot oil. Fry for about 90 seconds on each side or until golden brown and crisp.
- Drain and Serve: Remove the funnel cake from the oil with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Dust generously with powdered sugar and serve warm.
- Repeat: Repeat frying with the remaining batter, allowing the oil to return to the correct temperature between batches for best results.
Notes
- If your batter is too thick, add additional milk a tablespoon at a time until it reaches a pourable consistency; some may need up to ¾ cup extra milk.
- If you have a funnel with a ½ inch opening, use it for drizzling the batter into the oil. Plug the hole with your finger after pouring the batter in, then remove your finger and move the funnel in a circular pattern to create the classic funnel cake shape.
- Use a candy thermometer to maintain consistent oil temperature for even frying and crispy results.
- Ensure oil depth is sufficient to allow the batter to float and cook evenly without sticking to the bottom of the pot.
Nutrition
- Serving Size: 1 funnel cake
- Calories: 410 kcal
- Sugar: 15 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 65 mg
