Description
This Homemade Funnel Cakes Recipe captures the nostalgic taste of fair food with crispy, golden fried cakes dusted generously with powdered sugar. Made from a simple batter of eggs, milk, flour, and a touch of vanilla, these funnel cakes are quick to prepare and perfect for serving warm as a delightful dessert or snack at any time.
Ingredients
Scale
Funnel Cake Batter
- 2 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For Frying & Serving
- Vegetable oil for frying (about 2 inches deep)
- Powdered sugar for dusting
Instructions
- Prepare the Batter: In a large bowl, whisk together the eggs, milk, and vanilla extract until smooth. Gradually add the granulated sugar, all-purpose flour, baking powder, and salt. Mix thoroughly until the batter reaches a smooth, slightly thick consistency similar to pancake batter.
- Heat the Oil: Pour about 2 inches of vegetable oil into a deep skillet or heavy-bottomed pan. Heat the oil over medium-high heat until it reaches 375°F (190°C), ensuring it is hot enough for frying without burning the batter.
- Form and Fry Funnel Cakes: Pour the prepared batter into a funnel, squeeze bottle, or a piping bag with the tip cut off. Hold it above the hot oil and drizzle the batter in a swirling, crisscross pattern to create a lattice shape. Fry the funnel cake for about 1 to 2 minutes on each side, or until both sides are golden brown and crisp.
- Drain and Serve: Carefully remove the funnel cake from the oil using tongs or a slotted spoon. Let it drain on paper towels to remove excess oil. Once drained, dust generously with powdered sugar. Serve immediately while warm for the best taste.
Notes
- For extra flavor, add a pinch of cinnamon or nutmeg to the batter before frying.
- Funnel cakes are best enjoyed fresh and hot for optimal crispiness.
- You can customize toppings by adding fresh fruit, chocolate syrup, or whipped cream instead of just powdered sugar.
