Description
Classic homemade funnel cakes fried to golden perfection and dusted with sweet confectioner's sugar. This easy recipe uses simple pantry ingredients and results in crispy, light, and delicious treats perfect for dessert or a special snack.
Ingredients
Scale
Main Ingredients
- 2 eggs
- 2 tablespoons sugar
- 1 cup milk
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For Frying and Serving
- vegetable oil (for frying), about 1 inch deep
- 1 cup confectioner’s sugar for sprinkling on top
Instructions
- Preheat the Oil. In a large, thick-bottomed skillet, pour vegetable oil to a depth of about an inch. Place over medium-high heat to preheat while preparing the batter.
- Make the Batter. In a large mixing bowl, combine eggs, sugar, milk, all-purpose flour, baking powder, and salt. Beat with an electric mixer until the mixture is smooth and well blended, scraping down the sides as needed.
- Test the Oil Temperature. Drop a tiny sprinkle of flour into the hot oil; if it sizzles immediately, the oil is ready. Lower the heat to medium to maintain the proper frying temperature.
- Fry the Funnel Cakes. Using a funnel, hold your finger over the opening and pour about 1/2 cup of batter in. Hold the funnel over the hot oil and remove your finger, moving your hand in a zig-zag or swirling pattern, ensuring the batter criss-crosses to form a connected cake. Fry until lightly browned on the bottom.
- Flip and Cook Other Side. Carefully flip the cake with tongs and fry the other side until golden brown as well.
- Drain and Serve. Transfer the cooked funnel cake onto a paper towel-lined plate to drain excess oil. Sprinkle the top generously with confectioner’s sugar. Repeat the frying process with the remaining batter, making sure each finished funnel cake rests on a paper towel-lined plate.
Notes
- You can add a pinch of cinnamon or nutmeg to the batter for extra flavor.
- Use a funnel or a squeeze bottle for precise batter control.
- Maintain oil temperature to avoid greasy or burnt cakes.
- Serve funnel cakes fresh for the best crispy texture.
- Substitute milk with any plant-based milk for a dairy-free option.
Nutrition
- Serving Size: 1 funnel cake
- Calories: 524 kcal
- Sugar: 20 g
- Sodium: 350 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 75 mg
