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Homemade Funnel Cake

Homemade Funnel Cake
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Homemade funnel cake is a classic carnival treat featuring a perfectly crispy exterior and light, fluffy interior. This easy-to-make recipe uses simple pantry staples to create a fun and customizable dessert, perfect for family gatherings, weekend snacks, or special occasions. With quick preparation and frying, enjoy this warm sweet indulgence dusted generously with powdered sugar or topped with your favorite fruits and sauces.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Wet Ingredients

  • 3/4 cup milk
  • 1 large egg
  • 1 teaspoon vanilla extract

For Frying and Finishing

  • Vegetable oil (for frying, about 2 inches deep in skillet)
  • Powdered sugar (for dusting)

Instructions

  1. Prepare the Batter: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. In a separate bowl, combine the milk, egg, and vanilla extract until smooth. Gradually pour the wet ingredients into the dry ingredients, stirring gently until you form a smooth, slightly runny batter perfect for frying.
  2. Heat the Oil: Fill a deep skillet or heavy-bottomed pan with about two inches of vegetable oil. Heat it over medium-high heat to 375°F (190°C). Use a thermometer if available to maintain the correct temperature for crispy results.
  3. Fry the Funnel Cake: Pour the batter into a squeeze bottle or a large piping bag fitted with a small round tip for precision, or use a sturdy spoon. Holding it over the hot oil, drizzle the batter in looping, circular motions to create a lacy spiral pattern. Fry until golden brown, about 2-3 minutes per side, then carefully flip to cook the other side.
  4. Drain and Dust: Remove the funnel cake with tongs or a slotted spoon and drain on paper towels. While still warm, dust generously with powdered sugar to finish.

Notes

  • Maintain oil temperature steadily around 375°F to ensure even cooking and avoid greasy cakes.
  • Use a squeeze bottle or piping bag for consistent batter flow and precise shapes.
  • Fry funnel cakes one at a time to preserve oil temperature and maintain crispiness.
  • Drain excess oil thoroughly on paper towels to keep the funnel cakes light and crunchy.
  • Serve immediately for the best combination of crispy exterior and tender interior.

Nutrition

Keywords: funnel cake, homemade funnel cake, carnival dessert, fried dough, sweet snack, quick dessert

Find it online: https://linacorner.com/homemade-funnel-cake/