These funnel cakes are crisp, deep-fried cakes, topped with powdered sugar. One bite and you’ll be instantly transformed to your childhood days at the fair!
- vegetable oil
- 2 eggs
- 1/2 cup whole milk
- 2 TBSP water
- 1 TBSP vanilla extract
- 2 TBSP granulated sugar
- 1 1/2 tsp baking powder
- pinch salt
- 1 cup flour
- powdered sugar (for topping)
- Add approx. an inch or so of oil to a deep pan. Heat to 375 degrees.
- Meanwhile, whisk together egg, milk, water and vanilla until fully combined. I like to use a batter bowl so you can pour the batter directly into the pan.
- Add sugar, baking powder and salt and whisk until fully combined.
- Sift flour and then add to the batter. Whisk until smooth. There should be no lumps and should be able to pour very easily.
- Slowly pour the batter into the heated oil. If you don’t have a batter bowl, you can also use a funnel. You want to start on the outside and swirl inward until you reach the center. You’ll notice that as the batter heats, it will start to puff and rise to the top.
- Once the funnel cake is lightly browned, flip and let fry for an additional 2-3 minutes.
- Remove the funnel cake to a paper towel lined plate for a couple of minutes to get the excess oil off.
- Sprinkle powdered sugar with a dredge shaker and serve!