Description
Funnel Cake Delight brings carnival magic straight to your kitchen with crispy, golden strands of sweet perfection. Powdered sugar cascades over light, airy pastry, creating a nostalgic treat that transports you to fairground memories with each delightful bite.
Ingredients
Scale
Main Dry Ingredients:
- 3 cups all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
Wet Ingredients:
- 2 large eggs
- 2 ¾ cups whole milk
- ½ stick (113 grams/4 ounces) melted unsalted butter
- 1 teaspoon vanilla extract
Cooking and Garnish:
- Oil for frying
- Powdered sugar for garnish
Instructions
- Heat canola or vegetable oil in a medium to large saucepot over medium-low temperature, ensuring the oil reaches and maintains 375 degrees Fahrenheit (190 degrees Celsius). Use a deep-fry thermometer to monitor the precise temperature.
- Create a wet ingredient mixture by whisking eggs, whole milk, unsalted melted butter, and pure vanilla extract in a large mixing bowl until thoroughly combined and smooth.
- In a separate medium bowl, thoroughly blend all dry ingredients: all-purpose flour, granulated sugar, baking powder, and kosher salt, ensuring even distribution of components.
- Gradually incorporate the dry ingredient mixture into the wet ingredients, adding in three incremental stages. Whisk vigorously after each addition to eliminate potential lumps and create a silky, uniform batter.
- Transfer the smooth batter into a large squeeze bottle with a wide opening or use a clean pitcher for controlled pouring. Ensure the container allows for precise batter distribution.
- Carefully drizzle approximately of batter into the hot oil using a circular, intersecting motion to create the traditional lattice-like funnel cake pattern. Maintain a consistent stream to achieve an even texture.
- Fry the funnel cake for 90 seconds until golden brown, then gently flip using long-handled tongs and cook an additional 30 seconds to ensure balanced coloration and crispness.
- Remove the funnel cake from the oil using a slotted spoon, allowing excess oil to drain on several layers of paper towels to absorb remaining grease.
- Generously dust the warm funnel cake with powdered sugar using a fine-mesh sifter, creating an elegant, sweet finish. Serve immediately for optimal taste and texture.
Notes
- Precise oil temperature is crucial for perfect golden-brown funnel cakes, ensuring crispy exterior and soft interior.
- Use a deep-fry thermometer to monitor oil heat consistently, preventing burning or undercooked results.
- Squeeze bottle or pitcher technique helps create those classic web-like funnel cake patterns with minimal mess.
- Powdered sugar works best when sprinkled immediately after frying while the cake is still warm and slightly greasy.
- Safety matters when working with hot oil: wear long sleeves, use tongs, and keep a fire extinguisher nearby.
- Batter consistency should be smooth and pourable, similar to pancake batter, without lumps for even frying.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 378 kcal
- Sugar: 12 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 95 mg