Description
This Homemade Funnel Cakes recipe delivers crispy, golden fried treats perfect for fairs or a special dessert. Made with simple pantry ingredients and fried to perfection, these funnel cakes are topped with a dusting of powdered sugar for a sweet finish. Enjoy them warm for the best experience!
Ingredients
Scale
Batter Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1/4 cup granulated sugar
- 1 1/2 cups milk
Frying Ingredients
- Vegetable oil, for frying (about 1 to 1.5 inches deep)
- Powdered sugar, for topping
Instructions
- Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Prepare Wet Mix: In a separate bowl, beat the eggs thoroughly, then add in granulated sugar and milk. Whisk the mixture until it becomes smooth and homogenous.
- Combine Batter: Gradually add the wet ingredients to the dry ingredients, stirring continuously until you achieve a pourable batter consistency with no lumps.
- Heat Oil: Pour vegetable oil into a deep skillet or fryer, heating it to 375°F (190°C) with about 1 to 1.5 inches of oil ensuring enough depth for frying.
- Funnel the Batter: Transfer the batter into a funnel, squeeze bottle, or piping bag. Carefully drizzle the batter into the hot oil in circular and swirling motions to create the signature funnel cake pattern.
- Fry Until Golden: Fry each funnel cake for approximately 1 to 2 minutes per side, or until they are golden brown and crisp.
- Drain and Dust: Remove the fried funnel cakes using tongs and place them on paper towels to drain excess oil. Immediately dust with powdered sugar while still warm.
- Serve: Serve the funnel cakes warm for the best taste and texture, and enjoy your homemade treat!
Notes
- The oil temperature is critical; too low and the cakes will be greasy, too high and they will burn quickly.
- You can use a funnel or a squeeze bottle for easier shaping of the batter.
- Serve immediately as funnel cakes are best enjoyed fresh and warm.
- Leftovers can be reheated but will lose some crispness.
- For a twist, add cinnamon or vanilla extract to the batter before frying.
