This classic Funnel Cake recipe brings the magic of the fair right into your kitchen. Crispy on the outside, light and fluffy on the inside, and dusted with a snowy layer of powdered sugar—every bite tastes like summer memories. Save this Funnel Cake recipe and tag a friend who would totally share a plate with you!
Yield: 4 large servings
Ingredients:
• 2 cups all-purpose flour (250 g)
• 2 tablespoons granulated sugar (25 g)
• 1 teaspoon baking powder (5 g)
• ½ teaspoon salt (3 g)
• 2 large eggs
• 1 ½ cups milk (360 ml)
• 1 teaspoon vanilla extract (5 ml)
• Vegetable oil for frying (about 4 cups / 950 ml depending on pan)
• Powdered sugar, for dusting
How to make it:
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In another bowl, beat the eggs, milk, and vanilla extract until smooth.
Gradually whisk the wet ingredients into the dry ingredients until you have a smooth, pourable batter similar to pancake batter.
Pour the batter into a squeeze bottle, piping bag, or a measuring cup with a spout for easy pouring.
Heat about 1–2 inches of vegetable oil in a deep skillet or heavy pot to 375°F (190°C).
Carefully drizzle the batter into the hot oil in swirling, crisscross patterns to form a classic Funnel Cake shape.
Fry for about 1–2 minutes per side until the Funnel Cake is golden brown and crispy.
Remove with tongs or a slotted spoon and place on a paper towel-lined plate to drain excess oil.
Generously dust the warm Funnel Cake with powdered sugar before serving.
Serve this homemade Funnel Cake warm with extra powdered sugar, fresh berries, or even a drizzle of chocolate for that true fair-style treat.