Description
Classic American funnel cake recipe featuring a crispy, golden fried treat dusted with powdered sugar, perfect for dessert or a sweet snack. This easy-to-make batter is poured in a swirling pattern and fried quickly to a delicate crunch.
Ingredients
Scale
Dry Ingredients
- 2 cups (250 g) all-purpose flour
- 2 Tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup (236 ml) whole milk (or more as needed)
- 2 large eggs, lightly beaten
- ½ teaspoon vanilla extract (optional)
For Frying and Serving
- Vegetable oil for frying
- Powdered sugar for dusting funnel cakes
Instructions
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the whole milk, lightly beaten eggs, and vanilla extract (if using) until smooth.
- Make Batter: Gradually add the dry ingredients to the wet ingredients while whisking, stirring until the batter is smooth and pourable. Set the batter aside.
- Heat Oil: Fill a heavy-bottomed pot or medium saucepan 2 to 3 inches deep with vegetable oil. Place a candy thermometer in the oil ensuring it does not touch the bottom. Heat the oil over medium-low heat until it reaches 370 to 375 degrees Fahrenheit (187 to 190 degrees Celsius).
- Fry Funnel Cakes: Using a liquid measuring cup, portion about ⅓ to ½ cup of batter. Slowly drizzle the batter into the hot oil in a thin stream, moving the cup in a swirling and crisscross pattern. Fry each side for about 90 seconds until golden brown.
- Drain and Serve: Remove the funnel cake from oil with a slotted spoon and place on a paper-towel lined plate to drain excess oil. Dust generously with powdered sugar and serve warm.
- Repeat: Reheat oil to temperature between batches and repeat with remaining batter until all funnel cakes are cooked.
Notes
- If the batter is too thick, add additional milk in small increments (up to ¾ cup) until it reaches a pourable consistency.
- A clean funnel with a ½ inch opening can be used to pour batter more easily by filling and releasing batter in circular motions.
- Maintain oil temperature between batches to ensure even frying and crisp texture.
- Use paper towels to drain fried cakes to reduce excess oil for a lighter bite.
- For a non-dairy option, substitute milk with almond or oat milk and keep the diet as vegetarian.
Nutrition
- Serving Size: 1 funnel cake
- Calories: 410 kcal
- Sugar: 9 g
- Sodium: 300 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 65 mg
