Description
This homemade funnel cake recipe delivers a delightful carnival classic, featuring a crispy, golden exterior and soft, fluffy interior. Perfectly fried and generously dusted with powdered sugar, these treats are easy to make at home and sure to impress at any gathering.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup granulated sugar
Wet Ingredients
- 2 large eggs
- 1 1/2 cups milk
For Frying and Topping
- Vegetable oil, for frying
- Powdered sugar, for topping
Instructions
- Mix Dry Ingredients: In a mixing bowl, whisk together flour, baking powder, and salt until well combined to ensure an even distribution of leavening agents.
- Prepare Wet Ingredients: In a separate bowl, beat the eggs thoroughly, then stir in the granulated sugar and milk until the mixture is smooth and fully blended.
- Combine Batter: Gradually pour the wet mixture into the dry ingredients, stirring carefully to form a smooth, pourable batter without lumps.
- Heat Oil: Heat vegetable oil in a deep skillet or fryer to 375°F (190°C), ensuring there is about 1 to 1.5 inches of oil for proper frying depth.
- Pour Batter: Using a funnel, squeeze bottle, or piping bag, drizzle the batter into the hot oil in circular, swirling motions to create the classic funnel cake shapes.
- Fry Funnel Cakes: Fry each cake for 1 to 2 minutes on each side, or until they turn a beautiful golden brown and crispy texture is achieved.
- Drain and Dust: Remove the cooked funnel cakes with tongs and place them on paper towels to drain excess oil. Immediately dust generously with powdered sugar for the perfect finishing touch.
- Serve: Serve the funnel cakes warm to enjoy their crispness and sweet flavor at their best.
Notes
- Maintain oil temperature at 375°F for optimal frying and to prevent oil absorption.
- Use fresh oil or strain the oil before frying multiple batches for consistent taste.
- For variations, add vanilla extract or cinnamon to the batter for extra flavor.
- Be cautious when frying to avoid oil splatters; use long tongs and keep a safe distance.
