Description
Delight in crispy, golden Funnel Cake Fries made from a light, airy batter fried to perfection. These sweet, indulgent snacks are dusted with confectioners sugar for the ultimate fairground treat you can easily make at home.
Ingredients
Scale
Batter Ingredients
- 2 large eggs
- 2 tablespoons granulated sugar
- 1 ¼ cups (300 ml) whole milk
- 1 teaspoon vanilla extract
- 2 cups (240 ml) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
For Frying
- Vegetable oil (for frying, enough to fill 2 inches of a heavy-bottomed pot)
For Garnish
- Confectioners sugar (for dusting)
Instructions
- Heat the oil: Fill a heavy-bottomed pot with two inches of vegetable oil and heat it to 375°F (190°C). Heating the oil properly is crucial for crispy results.
- Whisk eggs and sugar: In a large bowl, whisk together 2 large eggs and 2 tablespoons granulated sugar until the mixture is foamy and bright yellow, which helps to aerate the batter.
- Add wet ingredients: Whisk in 1 ¼ cups whole milk and 1 teaspoon vanilla extract until well combined, creating a smooth mixture.
- Combine dry ingredients: Add 2 cups all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt to the wet mixture. Whisk just until no lumps remain but be careful not to overmix to keep the batter light.
- Prepare piping bottle or bag: Transfer the batter into a squeeze bottle or a large piping bag fitted with an opening about ½ inch wide for easy batter dispensing.
- Fry the funnel cake fries: Once the oil reaches 375°F, pipe strips of batter directly into the hot oil in a straight line. Fry 5-6 fries at a time without overcrowding the pot.
- Cook until golden: Fry for about 1 minute, then flip each fry with a metal slotted spoon and cook until both sides are golden brown and crispy. Remove and drain excess oil on paper towels or a wire rack.
- Repeat and serve: Continue frying the remaining batter in batches. Once all fries are cooked, generously dust them with confectioners sugar before serving warm.
Notes
- Do not overcrowd the oil while frying as it lowers the temperature and results in greasy fries.
- Use a heavy-bottomed pot for stable heat retention to maintain consistent oil temperature.
- Be careful not to overmix the batter to avoid tough fries; a few small lumps are fine.
- Pipe the batter in straight lines to create traditional funnel cake fries shape.
- Serve immediately for the best texture and taste.
