Funnel Cake Recipe: The Best Homemade Guide for Crispy Perfection
Enjoy the nostalgic taste of fairground funnel cakes at home with this easy recipe. Crispy on the outside and soft on the inside, these treats are perfect for any occasion.
Equipment
- Deep-sided pan or pot
- Measuring cups and spoons
- Whisk
- Tongs
- Paper towels
Ingredients
Batter
- 1/4 cup milk
- 1 egg
- 1 tbsp water
- 1/2 tsp vanilla extract
- 1 tbsp granulated sugar
- 3/4 tsp baking powder
- 1 pinch salt
- 1/2 cup all-purpose flour
For Frying and Serving
- vegetable oil for frying
- 4 tbsp powdered sugar for dusting
Instructions
- In a large liquid measuring cup or batter bowl with a spout, whisk together milk, egg, water, and vanilla extract.
- Add granulated sugar, baking powder, and salt to the mixture and whisk until combined.
- Gradually add the flour, whisking until the batter is completely smooth. Set aside.
- In a medium, deep-sided pan or pot, heat 1 inch of vegetable oil to 375°F (190°C) over medium-high heat. To test if the oil is ready, insert the end of a wooden spoon; if bubbles form around it, the oil is ready. Reduce heat to medium.
- Drizzle the batter from the measuring cup in a thin line, swirling around the pan and overlapping as desired to form a lattice pattern.
- Cook for 2 minutes or until light golden brown, then flip and cook another 2 minutes or until golden brown.
- Remove the funnel cake and place it on a paper towel-lined plate to drain excess oil.
- Dust with 2 tablespoons of powdered sugar and serve warm. Repeat the process with the remaining batter.
Notes
For a fun twist, top your funnel cakes with fresh fruits, whipped cream, or chocolate sauce. Enjoy immediately for the best taste and texture.