📝 About This Recipe
Transport your kitchen to the magic of the boardwalk with this iconic state fair staple, featuring a delicate, lace-like batter fried to a perfect golden crunch. This recipe balances a light, airy interior with a crisp exterior, dusted heavily with snow-like powdered sugar for that nostalgic sweetness. It is the quintessential fast-food dessert—warm, indulgent, and designed to be shared straight from the fryer.
🥗 Ingredients
Dry Ingredients
- 2 cups All-purpose flour (sifted for a smoother batter)
- 3 tablespoons Granulated sugar
- 1 1/2 teaspoons Baking powder (ensures the cake puffs up)
- 1/2 teaspoon Salt (fine sea salt preferred)
- 1/4 teaspoon Ground cinnamon (optional, for a hint of warmth)
Wet Ingredients
- 2 Large eggs (at room temperature)
- 1 1/2 cups Whole milk (room temperature)
- 1 teaspoon Vanilla extract (pure extract for best flavor)
- 2 tablespoons Unsalted butter (melted and slightly cooled)
For Frying and Topping
- 4 cups Vegetable oil (or enough for 2 inches of depth in the pan)
- 1/2 cup Powdered sugar (for generous dusting)
- 1 cup Fresh strawberries (sliced, for garnish)
- 2 tablespoons Chocolate syrup (optional drizzle)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, salt, and cinnamon until well combined.
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2
In a separate medium bowl, beat the eggs lightly. Whisk in the milk, melted butter, and vanilla extract until the mixture is uniform.
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3
Gradually pour the wet ingredients into the dry ingredients. Whisk constantly until the batter is smooth and free of large lumps; it should have the consistency of a thick pancake batter.
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4
Let the batter rest for 10 minutes at room temperature. This allows the flour to hydrate, resulting in a more tender cake.
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5
In a deep, heavy-bottomed skillet or Dutch oven, heat about 1-2 inches of vegetable oil to 375°F (190°C). Use a candy thermometer to ensure accuracy.
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6
Prepare your pouring vessel. You can use a traditional funnel (blocking the hole with your finger), a squeeze bottle with a wide tip, or a measuring cup with a spout.
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7
Once the oil is at temperature, hold your funnel or bottle about 3-4 inches above the oil. Pour approximately 1/2 cup of batter into the hot oil in a circular motion.
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8
Quickly criss-cross back and forth over the circle to connect the strands, creating the signature 'nest' look. Work quickly so the cake cooks evenly.
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9
Fry for 60-90 seconds until the bottom is a deep golden brown. You will see the edges becoming crisp and firm.
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10
Carefully flip the cake using two spatulas or a pair of tongs, being mindful of oil splashes. Fry the second side for another 60 seconds.
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11
Remove the cake from the oil and let it drain on a wire rack set over paper towels for 30 seconds to remove excess grease.
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12
While still hot, use a fine-mesh sieve to generously dust the entire surface with powdered sugar.
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13
Repeat the process with the remaining batter, ensuring the oil returns to 375°F between each batch.
💡 Chef's Tips
Always use a thermometer; if the oil is too cold, the cake will be greasy, and if it's too hot, it will burn before the inside is cooked. If your batter is too thick to pour through a funnel, whisk in an extra tablespoon of milk at a time until it reaches a pourable consistency. For the best texture, sift your powdered sugar to avoid clumps and apply it immediately while the cake is hot so it 'grabs' the surface. Avoid overcrowding the pan; cook only one funnel cake at a time to keep the oil temperature stable. Use a neutral oil with a high smoke point like canola, peanut, or vegetable oil for the cleanest flavor profile.
🍽️ Serving Suggestions
Serve warm with a side of chilled strawberry compote or fresh macerated berries. Pair with a cold glass of fresh-squeezed lemonade to cut through the sweetness. Top with a scoop of premium vanilla bean ice cream for an 'un-fair' sundae experience. Drizzle with warm salted caramel or chocolate ganache for a gourmet twist. For a savory-sweet contrast, serve alongside a few strips of crispy smoked bacon.