Funnel Cake Recipe
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The funnel cake recipe is a deep-fried dessert that has won the hearts of fairgoers and food enthusiasts alike. With its crispy, golden exterior and a light dusting of powdered sugar, it’s a treat that’s hard to resist.
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Equipment
- Mixing bowl
- Heavy-bottomed pot
- Measuring cup with a spout
Ingredients
- 2 cups 250 g all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup 236 ml whole milk¹ (add more if needed, see note 1)
- 2 large eggs lightly beaten
- ½ teaspoon vanilla extract optional
- Vegetable oil for frying
- Powdered sugar for dusting the funnel cakes
Instructions
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt until fully combined.
- In a separate bowl, whisk together the milk, eggs, and vanilla extract (if using) until smooth.
- Gradually add the dry ingredients to the wet ingredients while whisking, stirring until the mixture is smooth. Set aside.
- Pour vegetable oil into a medium-sized saucepan, about 2-3 inches deep. Place the saucepan on the stove over medium-low heat and insert a candy thermometer. Ensure the thermometer is submerged in the middle of the oil and not touching the bottom. Heat the oil to 370-375°F (187-190°C).
- Once the oil is heated, pour about ⅓ to ½ cup of batter into a liquid measuring cup. Slowly drizzle the batter into the oil in a thin stream, swirling and criss-crossing the batter over itself. Fry for about 90 seconds per side, or until golden brown. Remove the funnel cakes from the oil and place them on a paper-towel-lined plate.
- Dust with powdered sugar and serve warm.
- Repeat the process with the remaining batter, ensuring the oil temperature returns to 370-375°F between batches.
Notes
Milk: If the batter is too thick, add more milk to achieve a pourable consistency. You may need as much as ½ to ¾ cup extra milk, depending on the consistency.
Funnel: If you have a funnel, use it instead! Use a clean funnel with a ½-inch opening. Plug the bottom of the funnel with your finger, fill it with ⅓-½ cup of batter, and hold the funnel over the oil. Remove your finger, then move the funnel in a circular or criss-cross motion to drizzle the batter into the oil.
Nutrition
Serving: 1funnel cake | Calories: 410kcal | Carbohydrates: 53g | Protein: 9g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Cholesterol: 79mg | Sodium: 381mg | Potassium: 147mg | Fiber: 1g | Sugar: 15g | Vitamin A: 2700IU | Calcium: 700mg | Iron: 2.3mg
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