Description
This quick and easy funnel cake recipe creates crispy, golden treats that are perfect for dessert or a fun snack. Made with simple ingredients like eggs, sugar, milk, and flour, these classic carnival-style funnel cakes are fried to perfection and dusted with confectioner’s sugar for a delightful finish.
Ingredients
Scale
Batter Ingredients
- 2 eggs
- 2 Tbsp sugar
- 1 cup milk
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Frying and Topping
- Vegetable oil (for frying, about 2 inches deep)
- 1 cup confectioner’s sugar (for sprinkling on top)
Instructions
- Heat Oil: In a large, thick-bottomed skillet, pour vegetable oil to about 2 inches deep and preheat it over medium-high heat while preparing the batter.
- Make Batter: In a large mixing bowl, use a hand mixer to beat together eggs, sugar, milk, all-purpose flour, baking powder, and salt until you achieve a smooth batter.
- Check Oil Temperature: Test the oil by dropping a small pinched amount of flour into it. If it sizzles, the oil is hot enough. Confirm with a thermometer that the oil temperature is about 370-375°F (187-190°C), then reduce heat to medium.
- Fry the Funnel Cake: Measure about ½ cup of batter, then slowly drizzle it into the hot oil in a thin stream, swirling and crisscrossing the batter over itself to form a lattice pattern.
- Cook Until Golden: Fry the funnel cake for about 90 seconds on each side until golden brown. Use tongs or a spatula to flip carefully. Remove the cooked funnel cake and place it on a paper-towel lined plate to drain excess oil.
- Finish and Serve: Dust the warm funnel cakes generously with confectioner’s sugar and serve immediately for best taste and texture.
- Repeat: Repeat the frying process with the remaining batter, ensuring the oil returns to the correct temperature between batches for consistent results.
Notes
- Ensure the oil is at the correct temperature (370-375°F) to achieve crispy, crispy funnel cakes and prevent them from absorbing too much oil.
- Use a large measuring cup or squeeze bottle with a narrow opening to control the batter flow when pouring into the oil.
- Always drain fried funnel cakes on paper towels to remove excess oil before serving.
- Serve funnel cakes immediately for the best flavor and texture, as they can become soggy if left too long.
- Experiment with toppings such as cinnamon sugar, fresh berries, or chocolate sauce for variety.
