Description

Ever wished you could capture the joy of a county fair in your kitchen? Funnel Cakes are the ultimate crispy, golden, and sweet treat that delivers that carnival vibe with every sugary bite. These lacy, fried cakes dusted with confectioners’ sugar are surprisingly easy to make and perfect for sharing at gatherings or indulging in a nostalgic dessert.

Ingredients

Scale

Funnel Cakes use pantry staples to create their iconic crispy texture. Here’s what you’ll need for 16 servings:

3 ⅔ cups all-purpose flour, divided: Forms the base of the batter, creating structure and crispiness.
2 teaspoons baking powder: Helps the batter puff up and stay light.
½ teaspoon salt: Balances the sweetness.
2 cups milk: Thins the batter for a pourable consistency.
3 large eggs: Bind the batter and add richness.
¼ cup white sugar: Sweetens the batter lightly.
1 quart vegetable oil: For frying, creating the crispy, golden exterior.
2 tablespoons confectioners’ sugar, or as needed: Dusts the cakes for a sweet, classic finish.

Why These Ingredients Matter

Flour and Baking Powder: Create a light, airy batter that fries into a crispy, lacy cake.
Milk and Eggs: Ensure a smooth, pourable batter that holds its shape when fried.
Sugar: Adds subtle sweetness to the batter, complemented by the powdered sugar topping.
Oil: High-heat vegetable oil ensures even frying and a golden, crispy texture.

Substitutions and Variations

Flour: Use a gluten-free all-purpose flour blend for a gluten-free version.
Milk: Substitute with plant-based milk (like almond or oat) for a dairy-free option.
Eggs: Replace with a vegan egg substitute (like flax eggs: 1 tbsp flaxseed meal + 3 tbsp water per egg).
Sugar: Swap white sugar with brown sugar for a slightly caramelized flavor.
Toppings: Add chocolate syrup, caramel drizzle, whipped cream, or fresh berries instead of or with confectioners’ sugar.
Vegan Option: Use plant-based milk, vegan egg substitute, and ensure the frying oil is vegetable-based.

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Instructions

Step 1: Gather and Prep

Gather 3 ⅔ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, 2 cups milk, 3 large eggs, ¼ cup white sugar, 1 quart vegetable oil, and 2 tablespoons confectioners’ sugar.
Set up a paper towel-lined plate for draining and a funnel or squeeze bottle for pouring batter.

Tip: A squeeze bottle with a narrow tip can be easier to control than a funnel for beginners.

Step 2: Make the Batter

In a medium bowl, mix 1 ⅔ cups flour, 2 teaspoons baking powder, and ½ teaspoon salt. Set aside.
In a large bowl, beat 2 cups milk, 3 large eggs, and ¼ cup white sugar until combined.
Add the flour mixture to the wet ingredients and beat until smooth.
Gradually add the remaining 2 cups flour, mixing until the batter is runny but thick enough to flow through a funnel (like a thin pancake batter).

Tip: Adjust with small amounts of flour or milk if needed to achieve a pourable but not watery consistency.

Step 3: Heat the Oil

In an 8-inch skillet, heat 1 inch of vegetable oil to 375°F (190°C). Use a deep-fry thermometer to monitor the temperature.

Tip: If you don’t have a thermometer, test the oil by dropping a small bit of batter in; it should sizzle and rise immediately.

Step 4: Fry the Funnel Cakes

Put your finger over the bottom opening of a funnel (or use a squeeze bottle) and fill with a generous ½ cup of batter.
Hold the funnel close to the hot oil’s surface, release the batter, and move in a circular or zigzag motion to create a lacy pattern.
Fry until the bottom is golden brown, about 1-2 minutes.
Carefully flip the cake using tongs and a wide spatula, and fry the other side for about 1 minute more until golden.

Tip: Keep the funnel close to the oil to avoid splattering, and don’t overcrowd the skillet.

Step 5: Drain and Dust

Remove the funnel cake from the oil and place it on the paper towel-lined plate to drain excess oil.
Sprinkle with confectioners’ sugar while warm.
Repeat with the remaining batter, adjusting the oil temperature as needed to maintain 375°F.

Tip: Fry one cake at a time to ensure even cooking and avoid lowering the oil temperature.

Step 6: Serve

Serve immediately while warm and crispy, stacking on a platter or serving individually.

Tip: Add extra toppings like whipped cream or syrup just before serving for a decadent touch.