Description
Classic crispy and sweet funnel cakes made at home with a simple batter fried to golden perfection and dusted with confectioner's sugar. A delightful treat perfect for dessert or snack time.
Ingredients
Scale
Batter
- 2 eggs
- 2 tablespoons sugar
- 1 cup milk
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For Frying and Serving
- Vegetable oil (for frying, about 1 inch depth)
- 1 cup confectioner’s sugar (for sprinkling)
Instructions
- Preheat the Oil: In a large, thick-bottomed skillet, pour vegetable oil to a depth of about an inch. Place the skillet over medium-high heat and allow it to preheat while preparing the batter.
- Make the Batter: In a large mixing bowl, combine eggs, sugar, milk, all-purpose flour, baking powder, and salt. Beat with an electric mixer until the mixture is well blended and smooth, scraping down the sides of the bowl as needed.
- Check the Oil Temperature: Test if the oil is hot enough by dropping a tiny sprinkling of flour into it. If the flour sizzles immediately, the oil is ready. Reduce the heat to medium.
- Fry the Funnel Cakes: Using a funnel, add 1/2 cup of batter into it then hold your finger over the funnel opening to control the flow. Hold the funnel over the hot oil and remove your finger to release the batter, moving your hand in a zig-zag or swirling motion to form a connected pattern. Continue until the batter is fully dispensed.
- Cook Until Golden: Let the funnel cake cook until the bottom is lightly browned. Carefully flip it over using tongs and cook the other side until golden and crispy.
- Drain and Serve: Remove the cooked funnel cake to a plate lined with paper towels to drain excess oil. Sprinkle generously with confectioner’s sugar. Repeat the frying process for remaining batter.
Notes
- Ensure the oil temperature is steady to avoid greasy or undercooked cakes.
- You can substitute milk with any plant-based milk for a slight twist.
- Use a funnel or squeeze bottle to create uniform patterns.
- Serve immediately for best crispness.
- Variations include adding cinnamon or vanilla extract to the batter for extra flavor.
Nutrition
- Serving Size: 1 funnel cake
- Calories: 524 kcal
- Sugar: 18 g
- Sodium: 300 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 85 mg
