Description
Classic homemade funnel cakes are crispy, golden, and dusted with a generous amount of confectioner's sugar. This easy-to-make treat uses simple pantry ingredients and is fried to perfection, delivering a delightful sweet snack or dessert.
Ingredients
Scale
Batter Ingredients
- 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 deep)
- 1 cup confectioner’s sugar (for sprinkling on top)
Instructions
- Heat the Oil. In a large, thick-bottomed skillet, pour vegetable oil to a depth of about 1 inch. Place over medium-high heat and allow it to preheat while you prepare the batter.
- Make the Batter. In a large mixing bowl, combine the eggs, sugar, milk, all-purpose flour, baking powder, and salt. Use an electric mixer to beat the ingredients until the batter is well blended and smooth, scraping down the sides of the bowl as needed.
- Test the Oil Temperature. To check if the oil is hot enough, drop a small pinch of flour into the oil. If it sizzles immediately, the oil has reached the proper frying temperature. Once hot, reduce the heat to medium to maintain temperature while frying.
- Fry the Funnel Cakes. Using a funnel, add about 1/2 cup of batter into it, holding your finger over the opening to control flow. Hold the funnel over the hot oil and remove your finger, moving your hand in a zig-zag or swirling motion, crisscrossing the batter to form lace-like strands that connect and form a cake. Continue until the funnel is empty.
- Cook Until Golden. Let the funnel cake cook until the bottom side is lightly browned. Carefully flip the cake using tongs and cook the other side until golden brown as well.
- Drain and Serve. Remove the cooked funnel cake and place it on a paper towel-lined plate to drain excess oil. Sprinkle generously with confectioner’s sugar while still warm. Repeat the frying process with the remaining batter, placing each finished funnel cake on its own paper towel-lined plate.
Notes
- Use an electric mixer to ensure the batter is smooth and well combined without lumps.
- Maintain the oil temperature at medium to avoid burning the cakes or undercooking them.
- Be cautious when frying and flipping the cakes to prevent oil splatters.
- You can substitute milk with any plant-based milk to make a dairy-free version.
- Serve funnel cakes immediately for the best crispy texture before they soften.
Nutrition
- Serving Size: 1 funnel cake
- Calories: 524 kcal
- Sugar: 18 g
- Sodium: 300 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 55 mg
