Funnel Cake
We love making this Funnel Cake at home with pantry ingredients. It cooks with a crispy texture and is ready in less than 10 minutes!
Servings: 5
Ingredients
- 2 cups All Purpose Flour
- 2 Tablespoon Granulated Sugar
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- 1 cup Whole Milk
- 2 Large Eggs
- ½ teaspoon Vanilla Extract
- Vegetable Oil for frying
- 1 cup Powdered Sugar
Instructions
- Stir together the flour, sugar, baking powder and salt in a mixing bowl. Set aside.
- In a separate mixing bowl, whisk together the milk, eggs and vanilla extract.
- Slow stir the flour mixture into the milk mixture and stir until the mixture is smooth.
- Line the bottom of the saucepan with approximately 2 inches of vegetable oil. Heat on medium heat until the oil is approximately 375 degrees F.
- Slowly drizzle approximately ½ cup of the batter into the oil. Swirl and criss-cross the batter across itself when adding to the oil.
- Fry each side of the funnel cake in the oil for 60-90 seconds until golden brown.
- Remove from the oil and place on a plate lined with a paper towel.
- Dust with powdered sugar immediately and serve warm.
- Repeat this process with the remaining batter until all the funnel cakes are formed.
- Enjoy!
Notes
Use a candy thermometer to make sure that the oil does not get too hot or the funnel cake will burn so watch the oil closely and adjust the temperature as needed.
The batter makes approximately 4-6 cakes depending on the size of your funnel cakes.
You can use a funnel or a piping bag to drizzle the batter into the oil for frying if you prefer. I
f using a funnel, make sure that it’s well cleaned before using. Refrigerate any leftovers in an airtight container for up to 2 days.
Nutrition
Calories: 350kcal | Carbohydrates: 70g | Protein: 9g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 71mg | Sodium: 362mg | Potassium: 152mg | Fiber: 1g | Sugar: 31g | Vitamin A: 174IU | Calcium: 125mg | Iron: 3mg
