Description
Light, crispy, sweet funnel cakes reminiscent of county fair treats—made at home with easy pantry ingredients and deep‑fried to golden perfection.
Ingredients
- 2 large eggs
- 1 cup milk
- 1 cup water
- ½ teaspoon vanilla extract
- 3 cups all‑purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- Vegetable or canola oil, for deep‑frying
- Powdered sugar, for dusting
Instructions
- In a large mixing bowl, whisk together eggs, milk, water, and vanilla until smooth.
- In a separate bowl, whisk flour, granulated sugar, baking powder, and salt until evenly combined.
- Gradually add the dry ingredients to the wet mixture, stirring until a smooth batter forms, similar to pancake batter. Adjust thickness with small amounts of milk or flour if needed.
- Heat 2–3 inches of oil in a heavy-bottomed pot or deep fryer to **375 °F (190 °C)**—use a candy or deep-fry thermometer for accuracy. :contentReference[oaicite:1]{index=1}
- Pour batter in a thin stream into the hot oil using a funnel, squeeze bottle (with a ¼-inch tip), or a sturdy zip-top bag with a corner snipped off—moving in a spiral or zig-zag motion to create overlapping ribbons. :contentReference[oaicite:2]{index=2}
- Fry until golden brown on one side (about 1–2 minutes), then carefully flip and fry the other side until evenly golden and crisp.
- Use tongs or a slotted spoon to transfer funnel cake to paper towels or a wire rack over a tray to drain excess oil. :contentReference[oaicite:3]{index=3}
- While still warm, generously dust with powdered sugar. Serve immediately for the best crispy texture. :contentReference[oaicite:4]{index=4}
Notes
- Using a squeeze bottle provides better control and safer handling than a traditional funnel. :contentReference[oaicite:5]{index=5}
- Ensure the oil stays at ~375 °F; too hot will burn the cake before cooking through, too cool leads to greasy results. :contentReference[oaicite:6]{index=6}
- Leave gaps in the batter ribbons to promote even crispiness and texture. :contentReference[oaicite:7]{index=7}
- Funnel cakes are best eaten piping hot—once they cool, they quickly lose their crisp. :contentReference[oaicite:8]{index=8}
- Oil can be strained and reused once cooled, but discard responsibly if it’s degraded.
- You can top with fresh fruit, whipped cream, chocolate sauce, or cinnamon sugar for variety.
Nutrition
- Serving Size: 1 funnel cake
- Calories: Approx. 350–410 kcal
- Sugar: 10–20 g
- Sodium: Around 200–400 mg
- Fat: 18–20 g
- Saturated Fat: 2–4 g
- Unsaturated Fat: 14–16 g
- Trans Fat: Negligible
- Carbohydrates: 50–68 g
- Fiber: 1–2 g
- Protein: 2–9 g
- Cholesterol: 62–79 mg