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Funnel Cake

Funnel cake is a deep-fried dessert made from a simple batter of flour, eggs, sugar, milk, and vanilla, poured into hot oil in a swirling pattern. The batter crisps up to a golden-brown, lacy exterior with a tender, airy interior. Its final appearance is a whimsical, irregular shape with a crisp, textured surface.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour sifted
  • 2 large eggs beaten
  • 1 cup milk
  • 1/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 cups vegetable oil for frying

Equipment

  • Mixing bowl
  • Whisk
  • Funnel or piping bag
  • Deep frying thermometer
  • Heavy-bottomed pot or deep fryer
  • Slotted spoon
  • Paper towels

Method
 

  1. In a large mixing bowl, whisk together the sifted flour, sugar, baking powder, and salt until well combined. In a separate bowl, beat the eggs and then stir in the milk and vanilla extract.
  2. Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. The batter should be smooth but slightly thick—let it rest for a few minutes to relax the gluten and thicken slightly.
  3. Pour about 2 inches of vegetable oil into a heavy-bottomed pot and attach a deep-frying thermometer. Heat the oil over medium heat until it reaches 350°F (175°C). Watch for a steady bubbling when you test with a small drop of batter.
  4. Fit a funnel or piping bag with a large round tip. Carefully pour the batter into the funnel or piping bag, ready to swirl into the hot oil.
  5. Hold the funnel just above the hot oil, then squeeze and swirl the batter in a circular, lacy pattern. Be cautious of splattering as the batter hits the hot oil and sizzles loudly.
  6. Let the funnel cake fry undisturbed for about 2-3 minutes, or until the underside is golden brown. Use a slotted spoon to gently flip and cook the other side for another 2-3 minutes, until deep golden and crispy.
  7. Remove the fried funnel cake from the oil and drain on paper towels to remove excess grease. Repeat the process with the remaining batter, maintaining the oil temperature.
  8. Once cooked and drained, serve the funnel cake warm. Dust it with powdered sugar or your favorite toppings if desired, and enjoy its crispy, airy texture and sweet aroma.

Notes

Be cautious when working with hot oil. Use a thermometer to ensure the right frying temperature and avoid overcrowding the pan to keep oil temperature steady.