Description
This classic American funnel cake recipe features a crispy, golden fried treat dusted with powdered sugar. Made from a simple batter of flour, sugar, baking powder, eggs, and milk, these funnel cakes are fried to perfection and perfect for a quick and delightful dessert or 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 (add up to ¾ cup more if needed for batter consistency)
- 2 large eggs, lightly beaten
- ½ teaspoon vanilla extract (optional)
For Frying and Serving
- Vegetable oil for frying (enough to fill pot 2-3 inches deep)
- Powdered sugar for dusting
Instructions
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the whole milk, beaten eggs, and vanilla extract if using until smooth.
- Combine Batter: Gradually add the dry ingredients to the wet ingredients while whisking, stirring until the batter is smooth and fully combined. If the batter is too thick, add additional milk in small increments until it reaches a pourable consistency.
- Heat Oil: Fill a heavy-bottomed pot or deep saucepan 2-3 inches deep with vegetable oil. Place over medium-low heat and use a candy thermometer to heat the oil to 370-375°F (187-190°C). Adjust heat as necessary to maintain this temperature for frying.
- Fry the Funnel Cakes: Pour about ⅓ to ½ cup of batter into a liquid measuring cup with a spout or use a funnel with a ½-inch opening. Drizzle the batter slowly into the hot oil in a swirling and crisscross pattern to form a web of batter. Fry each side for about 90 seconds or until golden brown, then carefully flip to cook the other side.
- Drain and Serve: Remove the funnel cakes from the oil and place them onto a paper-towel-lined plate to drain excess oil. Dust generously with powdered sugar while still warm. Serve immediately for best texture and flavor.
- Repeat: Repeat the frying process with the remaining batter, ensuring the oil temperature returns to 370-375°F between batches for consistent frying results.
Notes
- If the batter is too thick, gradually add additional milk (up to ¾ cup) to achieve a pourable consistency suitable for drizzling.
- If you have a funnel with a ½-inch opening, you can use it to drizzle the batter into the oil by plugging the bottom with your finger to fill it, then releasing the batter while moving the funnel in circular patterns.
- Maintain oil temperature carefully to ensure even browning and crispy texture without burning.
- Use a heavy-bottomed pot to maintain steady oil heat and reduce the risk of burning the funnel cakes.
Nutrition
- Serving Size: 1 funnel cake
- Calories: 410 kcal
- Sugar: 10 g
- Sodium: 250 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 55 mg
