📝 About This Recipe
Transport your taste buds to the nostalgic, neon-lit boardwalks and summer carnivals with this quintessential fried dough masterpiece. This recipe creates a batter that is light as air, frying up into a tangled web of crispy, golden-brown ribbons with a soft, pillowy interior. Dusted heavily with powdered sugar, it is a timeless treat that perfectly balances crunch and sweetness, making it the ultimate indulgence for any festive gathering.
🥗 Ingredients
The Batter Base
- 2 cups All-purpose flour (sifted for a smoother batter)
- 3 tablespoons Granulated sugar
- 1.5 teaspoons Baking powder (ensure it is fresh for maximum lift)
- 1/2 teaspoon Fine sea salt
- 1/4 teaspoon Ground cinnamon (optional, for a warm depth of flavor)
Wet Ingredients
- 1.5 cups Whole milk (at room temperature)
- 2 Large eggs (at room temperature)
- 1 teaspoon Pure vanilla extract
For Frying and Finishing
- 4 cups Vegetable oil (or enough for 1-2 inches of depth in the pan)
- 1/2 cup Powdered sugar (for generous dusting)
- 1 cup Fresh strawberries (sliced, for topping)
- 2 tablespoons Chocolate syrup (optional drizzle)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the sifted flour, sugar, baking powder, salt, and cinnamon until thoroughly combined.
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2
In a separate medium bowl, beat the eggs lightly, then whisk in the milk and vanilla extract until smooth.
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3
Gradually pour the wet ingredients into the dry ingredients. Whisk continuously 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
Pour the batter into a funnel (holding your finger over the bottom hole) or a squeeze bottle with a wide tip for easier control.
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5
In a heavy-bottomed skillet or deep pot, heat about 1-2 inches of vegetable oil to 375°F (190°C). Use a candy thermometer to ensure the temperature is accurate.
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6
Once the oil is hot, hold the funnel or squeeze bottle about 3-4 inches above the oil. Carefully release the batter in a circular motion, then crisscross over the center to create a web-like pattern about 6-8 inches in diameter.
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7
Fry the cake for about 60-90 seconds until the bottom is a deep golden brown and the edges are crisp.
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8
Using a wide slotted spatula or a pair of tongs, gently flip the funnel cake over. Be careful not to splash the hot oil.
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9
Fry the second side for an additional 60 seconds until it matches the golden color of the first side.
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10
Remove the cake from the oil and let it drain on a wire rack set over paper towels for 30 seconds to remove excess oil while maintaining crispness.
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11
While still hot, use a fine-mesh sieve to dust the cake generously with powdered sugar.
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12
Repeat the process with the remaining batter, ensuring the oil returns to 375°F between each batch.
💡 Chef's Tips
Maintain a consistent oil temperature of 375°F; if the oil is too cool, the dough will absorb too much grease, and if it's too hot, it will burn before cooking through. If using a traditional funnel, keep your finger firmly over the hole until you are directly over the pan to avoid messy drips. For a lighter texture, let the batter rest for 10 minutes before frying to allow the flour to hydrate. Don't overcrowd the pan; fry only one funnel cake at a time to ensure even cooking and heat retention. If the batter is too thick to pour, whisk in a tablespoon of milk at a time until it flows smoothly.
🍽️ Serving Suggestions
Serve warm with a side of cold vanilla bean ice cream for a classic 'a la mode' experience. Top with macerated strawberries and a dollop of whipped cream for a fruity twist. Drizzle with warm salted caramel or chocolate ganache for a decadent dessert. Pair with a glass of ice-cold lemonade or a hot cup of coffee to balance the sweetness. For a savory-sweet surprise, serve alongside a few strips of crispy, thick-cut bacon.