Description
Classic homemade funnel cakes are crispy, golden, and dusted with a generous sprinkle of confectioner’s sugar. This easy-to-make fried dessert uses simple pantry ingredients and delivers that carnival-style treat right in your own kitchen.
Ingredients
Scale
Batter
- 2 eggs
- 2 tablespoons sugar
- 1 cup milk
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For Frying
- vegetable oil (enough to fill skillet about 1 inch deep)
Topping
- 1 cup confectioner’s sugar for sprinkling on top
Instructions
- Preheat the Oil: In a large, thick-bottomed skillet, pour vegetable oil to a depth of about an inch. Place it over medium-high heat to preheat while preparing the batter.
- Make the Batter: In a large mixing bowl, combine the eggs, sugar, milk, all-purpose flour, baking powder, and salt. Beat with an electric mixer until the batter is smooth and well blended, scraping down the sides as needed.
- Test the Oil Temperature: Drop a small sprinkle of flour into the hot oil. If it sizzles immediately, the oil is ready. Reduce heat to medium to maintain temperature.
- Fry the Funnel Cakes: Using a funnel, cover the opening with your finger and pour about 1/2 cup of batter into it. Hold the funnel over the hot oil and release your finger, moving your hand in a zig-zag or swirling motion to create a criss-cross pattern of batter in the oil. Continue until the batter is used. Cook the batter until the bottom is lightly browned, then use tongs to carefully flip the funnel cake and cook the other side until golden.
- Drain and Serve: Remove cooked funnel cakes with tongs and place on paper towel-lined plates to drain excess oil. Sprinkle generously with confectioner’s sugar while still warm. Repeat with remaining batter.
Notes
- Use fresh vegetable oil for frying to ensure a clean flavor.
- Make sure the oil is hot enough to prevent the batter from absorbing too much oil.
- If you don’t have a funnel, you can use a squeeze bottle or a piping bag with the tip cut off.
- Serve funnel cakes immediately for the best texture and flavor.
- For variation, add cinnamon or vanilla extract to the batter.
Nutrition
- Serving Size: 1 funnel cake
- Calories: 524 kcal
- Sugar: 21 g
- Sodium: 300 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 55 mg
