Description
Delight in the classic fairground treat of funnel cakes made at home with simple ingredients. Crispy on the outside, soft inside, and dusted with confectioner’s sugar, these funnel cakes are a perfect sweet snack or dessert to enjoy fresh and warm.
Ingredients
Scale
Batter
- 2 eggs
- 2 tablespoons sugar
- 1 cup milk
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Topping and Frying
- 1 cup confectioner’s sugar for sprinkling on top
- vegetable oil for frying (enough to fill skillet about 1 inch deep)
Instructions
- Heat the oil. In a large, thick-bottomed skillet, pour vegetable oil to a depth of about one inch. Place the skillet over medium-high heat and allow the oil to preheat while preparing the batter.
- Prepare the batter. In a large mixing bowl, add eggs, sugar, milk, all-purpose flour, baking powder, and salt. Using an electric mixer, beat the ingredients together until the batter is smooth and well blended, scraping down the bowl sides as needed.
- Test the oil temperature. Sprinkle a tiny pinch of flour into the hot oil. If it sizzles immediately, the oil is hot enough for frying. Once hot, lower the heat to medium to maintain the temperature.
- Fry the funnel cakes. Using a funnel, hold your finger over the opening and pour in about 1/2 cup of batter. Hold the funnel over the hot oil and remove your finger to let the batter flow in a zig-zag or swirling pattern, criss-crossing to ensure the batter forms connected strands. Continue until the funnel is empty, then cook until the bottom is lightly browned.
- Flip and cook the other side. Carefully flip the funnel cake with tongs and cook until the other side is golden brown and crispy.
- Drain and serve. Remove the funnel cake to a plate lined with paper towels to absorb excess oil. Sprinkle the top generously with confectioner’s sugar. Repeat the frying process with the remaining batter, placing each cooked funnel cake on its own paper towel-lined plate.
Notes
- Make sure your oil is at the right temperature to prevent greasy funnel cakes; if oil is too cool, cakes absorb excess oil.
- You can substitute milk with buttermilk for a tangier flavor and lighter texture.
- If you don't have a funnel, use a squeeze bottle or a piping bag with a large round tip to create the batter shapes.
- Serve funnel cakes immediately after frying for best crispness.
- For variation, top with fresh berries, chocolate syrup, or cinnamon sugar instead of just confectioner’s sugar.
Nutrition
- Serving Size: 1 funnel cake
- Calories: 524 kcal
- Sugar: 18 g
- Sodium: 300 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 70 mg
