Ultimate Funnel Cake
A classic fairground treat with a crispy, golden texture, dusted with powdered sugar and customizable with your favorite toppings.
Equipment
- Deep Fryer or Heavy-Bottomed Pot
- Cooking Thermometer
- Slotted Spoon or Tongs
- Paper Towels
Ingredients
Batter
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 2 tbsp granulated sugar
- ¾ cup milk
- 2 large eggs
- ½ tsp vanilla extract
Frying & Toppings
- vegetable oil for frying
- ½ cup powdered sugar for dusting
Instructions
- In a large mixing bowl, whisk together flour, baking powder, salt, and sugar.
- In another bowl, beat the eggs, then add milk and vanilla extract.
- Slowly pour the wet ingredients into the dry ingredients while whisking until the batter is smooth. The consistency should be pourable, like pancake batter.
- In a deep pan, heat about 2 inches of vegetable oil to 375°F (190°C).
- Using a funnel, squeeze bottle, or measuring cup, pour the batter into the hot oil in a circular motion, creating a web-like pattern.
- Cook each funnel cake for about 90 seconds per side, flipping carefully with tongs.
- Remove from oil, drain on paper towels, and dust generously with powdered sugar.
- Serve warm with your favorite toppings!
Notes
For a fun twist, try drizzling with chocolate sauce, caramel, or adding fresh berries!