Description
This classic American funnel cake recipe delivers crispy, golden fried treats with a light and fluffy texture. Perfectly sweetened and dusted with powdered sugar, these funnel cakes are easy to make at home using simple pantry ingredients and stovetop frying.
Ingredients
Scale
Dry Ingredients
- 2 cups (250 g) all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup (236 ml) whole milk (or more as needed)
- 2 large eggs, lightly beaten
- ½ teaspoon vanilla extract (optional)
For Frying and Serving
- Vegetable oil for frying (about 2-3 inches deep)
- Powdered sugar for dusting
Instructions
- Mix dry ingredients: In a medium-sized bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until fully combined.
- Combine wet ingredients: In a separate bowl, whisk together the milk, lightly beaten eggs, and vanilla extract until the mixture is smooth and uniform.
- Create batter: Gradually add the dry ingredients to the wet ingredients while whisking, stirring continuously until you have a smooth, pourable batter. If the batter is too thick, add extra milk in small increments until desired consistency is reached.
- Heat oil: Fill a heavy-bottomed pot or medium saucepan with vegetable oil, about 2 to 3 inches deep. Heat it over medium-low heat and use a candy thermometer to bring the oil temperature to 370-375°F (187-190°C). Ensure the thermometer tip is centered in the oil.
- Fry funnel cakes: Using a liquid measuring cup with a spout or a funnel, pour about ⅓ to ½ cup of batter into the hot oil in a thin, swirling, criss-cross pattern to form the funnel cake. Fry each side for about 90 seconds or until golden brown.
- Drain and serve: Carefully remove the fried funnel cake with a slotted spoon and place on paper towels to drain excess oil. Dust generously with powdered sugar and serve warm.
- Repeat batches: Repeat the frying process with the remaining batter, allowing the oil to return to the proper temperature between batches to ensure even frying.
Notes
- If the batter is too thick, thin it out with additional milk, up to ¾ cup extra for a pourable consistency.
- For easier pouring and shaping, a funnel with a ½ inch opening can be used by plugging the bottom and then releasing batter slowly in a swirling pattern over the oil.
- Maintain the oil temperature between batches to ensure crisp, golden funnel cakes.
- Use a heavy-bottomed pot to keep oil temperature stable and avoid burning.
- Serve immediately for best texture; funnel cakes are best enjoyed warm.
Nutrition
- Serving Size: 1 funnel cake
- Calories: 410 kcal
- Sugar: 15 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 70 mg
