Description
Enjoy this delightful funnel cake recipe perfect for fairs or home celebrations!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 quarts oil for frying (peanut or canola oil)
- Powdered sugar for dusting
Instructions
- Set a large 6-8 quart pot over medium-high heat. Add the oil, and clip a cooking thermometer to the side of the pot. Make sure the tip of the thermometer is down in the oil. Heat the oil to 375 degrees F. Set a paper towel lined tray to the side for the finished funnel cakes.
- Meanwhile, set out a mixing bowl. Combine the flour, sugar, baking powder, salt, milk, eggs, and vanilla. Whisk well, until the mixture is completely smooth. (No clumps.) Pour the batter into a squirt bottle. You can cut the tip of the squirt bottle to make the batter come out easier.
- Once the oil reaches the right temperature, squirt the batter into the hot oil. Move fast, making a 6 inch circle, then filling it in with small circles or zig zags. The temperature will come down as the cake cooks. Adjust the temperature as needed, to keep it around 350 degrees F.
- Fry the funnel cake for 30-60 seconds per side, flipping once. Try to pull each funnel cake out of the oil when it reaches a light honey color, or it will cool and be too crispy.
- Repeat with the remaining batter refilling the squirt bottle as needed. Once all the funnel cakes are ready, give them a generous sprinkling of powdered sugar. Serve warm and fresh.
Notes
- Ensure the oil is at the correct temperature for even cooking.
- You can use a variety of toppings such as fruits or chocolate.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 350
- Sugar: 14g
- Sodium: 211mg
- Fat: 22g
- Saturated Fat: 2g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 75mg