Ingredients
- 2 cups (240 grams) all-purpose flour
- 3 tablespoons (38 grams) granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 1/3 cups (320 grams) whole milk
- 2 large eggs
- 1 teaspoon vanilla
- vegetable oil (for deep frying)
- 3/4 cup confectioners sugar (for dusting)
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon until well combined.
- In a separate medium bowl, whisk together the milk, eggs, and vanilla, until smooth and well combined.
- Pour the wet mixture into the dry, then whisk until smooth. Transfer the batter into a large piping bag.
- Fill a large dutch oven or pot with 2-3-inches deep of oil. Heat over medium-high, bringing the oil temperature up to 375°F on a candy thermometer, about 3-4 minutes (the oil will be shimmering hot). Meanwhile, prepare a large baking sheet by lining with paper towels.
- When the oil is hot, snip the tip of the piping bag off, then drizzle about 1/3 cup of the batter into the hot oil, in a swirling and criss-crossing motion. Fry for about 90 seconds, or until the cake looks golden, then carefully flip with tongs and fry the other side until golden. Transfer to the paper-towel lined baking sheet.
- Continue with remaining batter, ensuring the oil temperature stays within the 350-375°F range.
- Dust the warm funnel cakes with confectioners sugar and serve warm!
Notes
How to store: Transfer the completely cooled funnel cake into an airtight container with a layer of parchment paper between the cakes and store at room temperature for up to 2 days.
How to reheat: Reheat in the oven at 350℉ for 10-15 minutes, or in the air fryer for 5-10 minutes until heated through and crisp.
How to freeze: Transfer individual funnel cakes into freezer bags or wrap them individually in plastic cling wrap and freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Deep Fry
- Cuisine: American