Description
Delight in homemade funnel cakes, a classic fairground treat made crispy and golden by frying a smooth, sweet batter in hot oil. Topped with a generous dusting of confectioner’s sugar, these funnel cakes are perfect for satisfying your sweet tooth with minimal effort using simple pantry ingredients.
Ingredients
Scale
Batter
- 2 eggs
- 2 tablespoons sugar
- 1 cup milk
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Topping
- 1 cup confectioner’s sugar for sprinkling on top
For Frying
- vegetable oil (for frying, about 1 inch deep in skillet)
Instructions
- Preheat oil: In a large, thick-bottomed skillet, pour vegetable oil to a depth of about one inch. Place over medium-high heat and allow the oil to heat while preparing the batter.
- Prepare batter: In a large mixing bowl, combine eggs, sugar, milk, all-purpose flour, baking powder, and salt. Beat with an electric mixer until smooth and well blended, scraping the sides down as needed to ensure even mixing.
- Test oil temperature: Sprinkle a small pinch of flour into the hot oil. If it sizzles immediately, the oil is hot enough. Reduce heat to medium to maintain temperature suitable for frying.
- Fry funnel cakes: Using a funnel, place half a cup of batter into it and cover the opening with your finger. Hold the funnel over the hot oil and remove your finger, moving your hand in a zig-zag or swirling motion to create a criss-crossed pattern with the batter in the oil. Ensure the batter strands connect to form the cake. Continue until the funnel is empty.
- Cook and flip: Fry the funnel cake until the bottom is lightly golden brown. Carefully flip using tongs and cook the other side until golden as well.
- Drain and finish: Remove the cooked funnel cake to a paper towel-lined plate to drain excess oil. Sprinkle generously with confectioner’s sugar while still warm.
- Repeat process: Repeat frying with the remaining batter, ensuring each funnel cake rests separately on paper towels for best crispness. Serve warm for best flavor and texture.
Notes
- For best results, keep the oil temperature steady to avoid greasy or undercooked funnel cakes.
- You can substitute milk with a non-dairy alternative to make the recipe dairy-free if desired.
- Use a squeeze bottle for more control if you don't have a funnel, allowing you to pipe the batter in a similar swirling pattern.
- Serve funnel cakes with additional toppings like fresh fruits, chocolate syrup, or cinnamon sugar for variety.
- Ensure to monitor oil temperature frequently during frying to maintain consistent quality.
Nutrition
- Serving Size: 1 funnel cake
- Calories: 524 kcal
- Sugar: 20 g
- Sodium: 350 mg
- Fat: 26 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 70 mg
