Description
This quick and easy funnel cake recipe delivers the classic fairground treat right to your home. Crispy and golden on the outside with a light, fluffy texture inside, these delicious funnel cakes are perfect for a fun dessert or snack. Made with simple ingredients and fried until perfectly crisp, then dusted with confectioner’s sugar, they’re sure to satisfy your sweet cravings.
Ingredients
Scale
Batter
- 2 eggs
- 2 Tbsp sugar
- 1 cup milk
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
For Frying and Topping
- Vegetable oil (for frying, about 2 inches deep in skillet)
- 1 cup confectioner’s sugar (for sprinkling on top)
Instructions
- Heat the Oil: In a large, thick-bottomed skillet, pour vegetable oil to about 2 inches deep and preheat over medium-high heat while you prepare the batter.
- Make the Batter: In a large mixing bowl, use a hand mixer to beat together the eggs, sugar, milk, all-purpose flour, baking powder, and salt until you get a smooth, consistent batter.
- Test Oil Temperature: Carefully drop a small pinch of flour into the hot oil. If it sizzles immediately, check that the oil temperature is between 370-375°F (187-190°C) using a thermometer, then reduce the heat to medium to maintain this temperature.
- Fry the Funnel Cakes: Pour about ½ cup of batter into a measuring cup. Slowly drizzle the batter into the hot oil in a thin, swirling and crisscrossing motion to form the funnel cake shape.
- Cook Until Golden: Fry each side for approximately 90 seconds until the funnel cake turns golden brown. Use tongs or a slotted spoon to carefully flip and remove the cake onto a paper-towel-lined plate to drain excess oil.
- Dust and Serve: Generously dust the warm funnel cakes with confectioner’s sugar and serve immediately.
- Repeat: Continue frying the remaining batter, ensuring the oil temperature returns to the proper range before cooking each new batch for consistent results.
Notes
- Maintain the oil temperature between 370-375°F to achieve a crispy outside and fully cooked inside.
- Use a thermometer for accurate oil temperature control to prevent greasy or undercooked funnel cakes.
- Funnel cakes are best served fresh and warm.
- For variation, try topping with fruit preserves, cinnamon sugar, or drizzle with chocolate sauce.
- Ensure the batter is smooth to allow easy pouring and even frying.
