Funnel Cake

Name: Funnel Cake
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 large Eggs; 1 1/2 cups Milk; 1 tsp Vanilla Extract; 2 cups All-purpose Flour; 2 tbsp Granulated Sugar; 1 1/2 tsp Baking Powder; 1/2 tsp Salt, Fine; 4 cups Neutral Oil, For deep-frying; about 1 quart (enough for 1.5 inches depth in a skillet); 1/2 cups Powdered Sugar, For dusting

Crisp, golden ribbons of batter dusted with snowy powdered sugar—this classic funnel cake is a fairground favorite you can make at home. Light and tender on the inside with a crackly, caramelized exterior, each warm bite is irresistible when served right out of the fryer. It’s simple to mix, fun to pipe, and impressive to serve.

Crisp, golden ribbons of batter dusted with snowy powdered sugar—this classic funnel cake is a fairground favorite you can make at... Show more

Traditional American Recipe

Health Grade

E · Indulgent

Rating

4.1

Time

30 min

Price

0,24 €

Calories

456 kcal

vegetarian

low calorie

quick

easy

Method

Make the batter

In a large bowl, whisk the eggs, milk, and vanilla extract until the mixture looks smooth and a little foamy. Add the all-purpose flour, granulated sugar, baking powder, and fine salt, then whisk just until the batter is mostly smooth and pourable. Stop as soon as the dry streaks disappear; overmixing can make the cakes tough.

Heat the oil

Pour the neutral oil into a large, deep skillet until it comes about 1.5 inches up the sides. Set it over medium heat and let it get hot enough that a drop of batter sizzles right away and floats. Keep a plate lined with paper towels nearby for draining the cakes.

Fry the cakes

Stir the batter once more, then pour it into a liquid measuring cup or small pitcher with a spout. Drizzle it into the hot oil in a loose spiral, then cross over it to make a lacy web; fry one cake at a time or in small batches so the pan stays uncrowded. Fry for 2 minutes, flip carefully, and fry for 2 more minutes until deep golden and crisp. Lift each cake out and let the excess oil drip off, then repeat with the remaining batter, letting the oil come back up to heat between batches.

Dust and serve

Transfer the cakes to the paper towel-lined plate, then dust them generously with powdered sugar while they're still warm. Serve immediately, when the edges are crisp and the centers are soft.