Description
Crisp, golden funnel cake whisks carnival memories onto your plate with powdered sugar-dusted perfection. Delicate fried batter swirls create a nostalgic treat that brings sweet excitement to any dessert moment.
Ingredients
Scale
Main Ingredients:
- 2 cups (240 grams) all-purpose flour
- 1 ½ cups (355 ml) milk
- 2 large eggs
- 4 cups (946 ml) vegetable oil for frying
Sweeteners and Seasoning:
- ¼ cup (50 grams) granulated sugar
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
Dry Ingredients:
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
Instructions
- Heat vegetable oil in a large, deep skillet or heavy-bottomed pot to 350°F (177°C), ensuring the oil is deep enough for proper frying.
- In a medium mixing bowl, thoroughly combine all-purpose flour, granulated sugar, baking powder, and salt using a whisk to eliminate any potential lumps.
- Create a separate mixing bowl and vigorously whisk whole milk, large eggs, and pure vanilla extract until the mixture becomes smooth and fully integrated.
- Gradually incorporate the dry ingredient mixture into the wet ingredients, stirring gently with a spatula until just combined, being careful not to overmix the batter.
- Test the oil temperature with a small drop of batter – it should sizzle and float immediately when ready.
- Using a funnel, piping bag, or ladle, carefully drizzle 1/3 to of batter into the hot oil, creating intricate circular and criss-cross patterns.
- Fry the funnel cake for approximately 1-2 minutes per side, rotating when the bottom turns golden brown and crispy.
- Extract the funnel cake using a slotted spider or metal spatula, allowing excess oil to drip back into the pan.
- Place the fried cake on a wire rack or layer of paper towels to absorb additional oil and help maintain crispiness.
- Generously dust the warm funnel cake with confectioners’ sugar using a fine-mesh sifter, ensuring even coverage.
- Serve immediately while still warm and crisp for the best texture and flavor experience.
Notes
- Precise oil temperature is crucial for achieving a crispy, golden-brown funnel cake that’s light and airy.
- Whisk dry and wet ingredients separately to ensure smooth, lump-free batter for the perfect texture.
- Create intricate web-like patterns by slowly drizzling batter in circular motions for classic funnel cake appearance.
- Use a candy thermometer to monitor oil heat, preventing burning or undercooked centers.
- Drain excess oil on paper towels to keep the funnel cake crisp and not greasy.
- Serve immediately after dusting with powdered sugar for the most delightful, melt-in-your-mouth experience.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snacks, Desserts
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 525 kcal
- Sugar: 15 g
- Sodium: 290 mg
- Fat: 35 g
- Saturated Fat: 5 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 85 mg