Funnel Cake
This Funnel Cake Recipe brings the joy of fairground food straight to your kitchen. Made with simple pantry staples like flour, milk, eggs, and sugar, these crispy golden cakes are dusted with powdered sugar for a sweet, nostalgic treat.
Equipment
- Mixing bowls (medium and large)
- Whisk
- Measuring cups and spoons
- Heavy-bottomed pot or deep fryer
- Candy thermometer
- Funnel, squeeze bottle, or measuring cup (for pouring batter)
- Tongs or slotted spoon
- Paper towels
- Plate for serving
- Fine sieve or sifter (for powdered sugar)
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 2 large eggs
- ½ teaspoon vanilla extract optional
- Vegetable oil for frying
- Powdered sugar for dusting
Instructions
- In a medium bowl, whisk together flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, whisk milk, eggs, and vanilla until smooth.
- Gradually add the wet ingredients to the dry mixture, whisking until the batter is smooth and lump-free. The texture should resemble pancake batter, pourable but not runny.
- Heat 2-3 inches of vegetable oil in a heavy-bottomed pot to 370-375°F (188-190°C). Use a candy thermometer to monitor temperature.
- Once the oil is hot, pour the batter into a funnel, squeeze bottle, or measuring cup.
- Stream the batter in a circular motion into the oil, creating a lattice pattern about 6 inches wide.
- Fry for 1½-2 minutes per side or until golden brown, flipping once.
- Remove the funnel cake with tongs and place on a paper towel-lined plate to drain excess oil.
- Repeat with the remaining batter, ensuring the oil returns to temperature between batches.
- Dust each funnel cake generously with powdered sugar while warm and serve immediately.
Notes
Nutritional Information (per serving):
- Calories 310 kcal
- Carbohydrates 38 g
- Protein 6 g
- Fat 15 g
- Saturated Fat 2 g
- Cholesterol 55 mg
- Sodium 200 mg
- Sugar 8 g
