Description
This Funnel Cake recipe delivers the classic fairground treat in minutes. With a simple batter and quick frying, you can enjoy crispy, golden funnel cakes dusted with powdered sugar right at home.
Ingredients
Units
Scale
- 2 eggs
- 2 tablespoons sugar
- 1 cup milk
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup confectioner’s sugar, for sprinkling on top
- Vegetable oil, for frying
Instructions
- Prepare Oil: In a large, thick-bottomed skillet, pour vegetable oil to about 2 inches deep. Preheat over medium-high heat while you make the batter.
- Make Batter: In a large mixing bowl with a hand mixer, beat the eggs, sugar, milk, flour, baking powder, and salt until smooth.
- Test Oil Temperature: Test your oil by dropping a tiny sprinkling of flour into it. If the flour sizzles, the oil is hot enough. Alternatively, use a thermometer to check the temperature, which should be between 370-375°F (187-190°C). Once it tests hot enough, turn the temperature down to medium.
- Pour Batter: Pour about ½ cup of batter into a measuring cup. Slowly drizzle the batter into the hot oil in a thin stream, swirling and crisscrossing the batter over itself.
- Fry: Fry on each side until golden brown (about 90 seconds per side), then remove to a paper-towel-lined plate.
- Dust and Serve: Dust generously with powdered sugar and serve warm immediately.
- Repeat: Repeat with the remaining batter, ensuring the oil returns to temperature between batches.
Notes
- Use a thermometer to accurately check the oil temperature for best results.
- Do not overcrowd the skillet when frying.
- Drain the fried funnel cakes well on paper towels to remove excess oil.
- Serve immediately for the best texture and flavor.
- For added flavor, drizzle with chocolate syrup, caramel, or fruit sauce.
Nutrition
- Calories: 350
- Sugar: 15g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg
