Description
A classic county fair treat, funnel cakes are deep-fried pastries dusted with powdered sugar, made with a simple batter that’s quick and easy to prepare.
Ingredients
- 2 large eggs
- 1 cup milk
- 1 cup water
- 3 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
- Oil for frying (vegetable or canola)
- Powdered sugar for dusting
Instructions
- Heat 2 inches of oil in a deep pan over medium-high heat to 375°F (190°C).
- In a large bowl, whisk together eggs, milk, water, vanilla extract, sugar, baking powder, and salt. Gradually add flour, stirring until smooth and thick but pourable.
- Transfer batter into a squeeze bottle, piping bag, or funnel for easy pouring.
- Pour batter into hot oil in swirling circular motions to form a crisscross pattern. Fry 1-2 minutes per side until golden brown. Flip and remove with a slotted spoon.
- Drain on paper towels. Dust generously with powdered sugar while warm.
Notes
- Adjust frying time slightly to ensure even cooking, based on the thickness of the batter.
- Ensure the oil is at the correct temperature to prevent greasy cakes.
- Batter can be stored in the refrigerator for up to one day.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 funnel cake
- Calories: 300 kcal
- Sugar: 15 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 45 mg
