Description
This Quick and Easy Funnel Cake recipe brings the classic fairground treat right to your kitchen. With a simple batter made from eggs, sugar, milk, and flour, and fried to golden perfection, these funnel cakes are crispy on the outside and tender inside. Sprinkled with confectioner’s sugar, they are the perfect sweet snack or dessert that can be made in just minutes.
Ingredients
Scale
Batter Ingredients
- 2 eggs
- 2 Tbsp sugar
- 1 cup milk
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Topping & Frying
- 1 cup confectioner’s sugar (for sprinkling on top)
- vegetable oil (for frying, about 2 inches deep)
Instructions
- Preheat Oil: In a large, thick-bottomed skillet, pour vegetable oil to about 2 inches deep. Preheat the oil over medium-high heat while preparing the batter.
- Make Batter: In a large mixing bowl, use a hand mixer to beat together the eggs, sugar, milk, all-purpose flour, baking powder, and salt until the batter is smooth with no lumps remaining.
- Check Oil Temperature: Test the oil readiness by dropping a pinch of flour into it; if it sizzles immediately, the oil is hot enough. For accuracy, use a thermometer to ensure the oil is between 370°F and 375°F (187°C to 190°C). Once the oil reaches temperature, reduce the heat to medium to maintain it.
- Fry Funnel Cakes: Measure about ½ cup of batter into a measuring cup. Slowly drizzle the batter into the hot oil in a thin stream, swirling and crisscrossing the batter over itself to form the classic funnel cake shape.
- Cook Until Golden: Fry the batter in the oil for approximately 90 seconds on each side until golden brown and crispy. Use tongs or a slotted spatula to carefully flip the funnel cake halfway through.
- Drain and Dust: Remove the fried funnel cake and place it on a plate lined with paper towels to drain excess oil. While still warm, generously dust the top with confectioner’s sugar.
- Repeat & Serve: Repeat the frying process with the remaining batter, making sure the oil returns to the correct temperature before each batch. Serve the funnel cakes warm for the best texture and flavor.
Notes
- Maintain the oil temperature carefully to ensure even cooking and prevent soggy funnel cakes.
- Use a thermometer for precise oil temperature control.
- The batter can be made a few hours ahead and refrigerated; just stir before frying.
- For variation, add a pinch of cinnamon or vanilla extract to the batter.
- Be cautious when frying as hot oil can cause burns.
- Serve with additional toppings like fresh fruit, whipped cream, or chocolate sauce if desired.
