Description
This funnel cake offers an irresistible taste with a crispy texture. Simple to whip up with all-purpose flour, eggs, and milk, it’s a delightful addition to any gathering, ideal for sharing with friends or family.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 quarts oil for frying (peanut or canola oil)
- powdered sugar for dusting
Instructions
- In a large pot over medium-high heat, add oil and attach a cooking thermometer to the pot. Heat oil to 375°F and have a paper towel-lined tray ready.
- In a mixing bowl, whisk together flour, sugar, baking powder, salt, milk, eggs, and vanilla until smooth. Pour the batter into a squirt bottle, trimming the tip if necessary.
- Once the oil is at the right temperature, squirt the batter to form a 6-inch circle, filling in with smaller circles or zigzags. Adjust oil temperature to maintain around 350°F.
- Fry each funnel cake for 30-60 seconds per side, flipping once, and removing when it reaches a light honey color to prevent over-crisping.
- Continue with the remaining batter, refilling the squirt bottle as needed. Dust the finished funnel cakes with powdered sugar and serve warm.
Notes
Ensure the oil temperature is monitored for perfect frying and texture.
Using a squirt bottle allows for more creative designs in the funnel cake.
Nutrition
- Serving Size: 1 funnel cake
- Calories: 230
- Sugar: 5g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg