Description
This classic funnel cake recipe features a crispy and golden fried treat with a light, fluffy interior. Made from a simple batter of flour, milk, eggs, and a touch of vanilla, these funnel cakes are deep-fried to perfection and dusted with powdered sugar for a sweet finish. Perfect for festivals, fairs, or a special indulgence at home.
Ingredients
Scale
Batter Ingredients
- 2 cups all-purpose flour (240 grams)
- 3 tablespoons powdered sugar (21 grams, plus more for dusting)
- 1 teaspoon baking powder (4 grams)
- ½ teaspoon ground cinnamon (optional)
- ¼ teaspoon kosher salt
- 1¼ cups whole milk (284 grams, room temperature)
- 2 large eggs (100 grams, room temperature)
- ½ teaspoon pure vanilla extract (2 grams)
For Frying
- Vegetable oil (for frying, about 2 inches deep)
Instructions
- Preheat the oil: Heat 2 inches of vegetable oil in a large Dutch oven or heavy-bottomed pot to 375°F (190°C). Use a thermometer to monitor the temperature closely and adjust the heat as needed to maintain this temperature throughout frying. Place a wire rack on a paper towel-lined baking sheet nearby to drain the cooked funnel cakes.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, powdered sugar, baking powder, ground cinnamon (if using), and kosher salt until evenly combined.
- Mix wet ingredients: In a separate medium bowl, whisk the whole milk, eggs, and pure vanilla extract together until smooth and combined.
- Combine wet and dry: Pour the wet ingredients into the bowl with dry ingredients and whisk until the batter is mostly smooth. Some small lumps are fine; do not overmix to avoid tough cakes.
- Prepare for frying: Transfer the batter to a piping bag fitted with a large round tip, a funnel, or a liquid measuring cup with a spout for easy pouring.
- Fry the funnel cakes: Carefully pipe or pour the batter into the hot oil, swirling and looping the batter in a circular pattern to create the classic funnel cake shape. Fry until the underside is golden brown, about 90 seconds.
- Flip and cook: Using tongs, gently flip the funnel cake and fry the other side for another 60-90 seconds until golden and cooked through.
- Drain and cool: Remove the funnel cake from oil and transfer to the prepared wire rack to drain excess oil. Repeat the frying process with the remaining batter.
- Serve: Let the funnel cakes cool slightly, then dust generously with powdered sugar before serving. Enjoy warm for the best texture and flavor.
Notes
- Maintain the oil temperature at 375°F for crispy, evenly cooked funnel cakes.
- If you don’t have a piping bag or funnel, a liquid measuring cup with a spout works well to drizzle the batter into the oil.
- For a less sweet version, reduce the powdered sugar in the batter and rely more on the dusting sugar.
- Ground cinnamon is optional but adds a subtle warmth and spice to the batter.
- Be careful when working with hot oil and never leave it unattended.
- Funnel cakes are best enjoyed fresh and warm to preserve their crispness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Keywords: Funnel cake, fried dessert, fair food, carnival treat, deep fried pastry
