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Funnel Cake

A delightful carnival classic, this funnel cake recipe delivers the crispy, sugary goodness of fair favorites right in your kitchen.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups all-purpose flour Trader Joe’s flour is fine, don’t be bougie
  • 2 tbsp granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
  • 2 large eggs room temperature
  • 1 1/2 cups whole milk or almond milk if you prefer
  • 1 tsp vanilla extract buy good vanilla for better results
  • Vegetable oil for frying or canola, neutral preferable
  • Powdered sugar for dusting timing is everything
  • Optional toppings: cinnamon, berry compote, whipped cream, lemon curd Trader Joe’s preserves = small miracles

Method
 

Preparation
  1. In a bowl, mix together the flour, sugar, baking powder, and salt.
  2. Whisk in the eggs, milk, and vanilla extract until you achieve a smooth batter that is slightly thinner than pancake batter.
  3. Heat vegetable oil in a deep skillet to a temperature between 350–375°F.
Cooking
  1. Using a squeeze bottle or a heavy-duty zip-top bag with a corner snipped, squeeze the batter in circular shapes into the hot oil.
  2. Fry in small batches to avoid crowding, until golden brown on both sides, approximately 2-3 minutes per side.
  3. Remove from the oil and drain on paper towels immediately.
  4. Dust generously with powdered sugar while still warm.

Notes

To reheat leftovers, place them in a 350°F oven for 5-8 minutes to bring back some crispiness. Using a high-quality vanilla extract is highly recommended for the best flavor.