📝 About This Recipe
Transport yourself to the nostalgic boardwalks and summer fairs with this quintessential American classic. These funnel cakes feature a delicate, lace-like structure that is shatteringly crisp on the outside while remaining light and airy within. Dusted with a snowdrift of powdered sugar, they offer a perfect balance of sweet vanilla notes and rich, buttery fried dough flavor.
🥗 Ingredients
Dry Ingredients
- 2 cups All-purpose flour (sifted for a lighter texture)
- 2 tablespoons Granulated sugar
- 1.5 teaspoons Baking powder
- 1/2 teaspoon Fine sea salt
- 1/4 teaspoon Ground cinnamon (optional, for a warm undertone)
Wet Ingredients
- 2 Large eggs (at room temperature)
- 1.5 cups Whole milk
- 1 teaspoon Pure vanilla extract
- 2 tablespoons Unsalted butter (melted and cooled slightly)
Frying and Garnish
- 4 cups Vegetable oil (or enough for 2 inches of depth; peanut oil also works well)
- 1/2 cup Powdered sugar (for generous dusting)
- 1 cup Fresh strawberries (sliced, for serving)
- 2 tablespoons Chocolate syrup (optional drizzle)
👨🍳 Instructions
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1
In a large deep skillet or a heavy-bottomed Dutch oven, pour in the vegetable oil until it reaches a depth of about 1.5 to 2 inches. Heat the oil over medium heat until it reaches 375°F (190°C) on a candy or deep-fry thermometer.
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2
While the oil is heating, whisk together the flour, sugar, baking powder, salt, and cinnamon in a large mixing bowl until thoroughly combined and aerated.
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3
In a separate medium bowl, beat the eggs lightly. Whisk in the milk, vanilla extract, and the melted butter until the wet mixture is smooth.
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4
Gradually pour the wet ingredients into the dry ingredients. Whisk constantly until a smooth, pourable batter forms. It should be the consistency of thin pancake batter; if it's too thick, add a tablespoon of milk.
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5
Prepare a landing station by lining a large baking sheet with several layers of paper towels to drain the excess oil from the finished cakes.
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6
Test the oil by dropping a small dot of batter into the pan. If it sizzles and rises to the surface immediately, the oil is ready.
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7
Using a funnel (holding your finger over the bottom hole) or a squeeze bottle, fill with about 1/2 cup of batter.
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8
Hold the funnel about 4-6 inches above the hot oil. Remove your finger and move the funnel in a circular motion, then crisscross back and forth over the center to create a lacy, interconnected web of dough roughly 6-8 inches in diameter.
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9
Fry the funnel cake for about 60-90 seconds until the bottom is a beautiful golden brown. Use a wide slotted spatula or tongs to carefully flip the cake over.
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10
Fry the second side for an additional 60 seconds until golden and crisp. Do not overcook; the cake should remain slightly tender in the thicker intersections.
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11
Carefully lift the cake out of the oil, allowing the excess to drip off for a moment, and transfer it to the paper towel-lined tray.
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12
Repeat the process with the remaining batter, ensuring the oil returns to 375°F between batches to prevent the cakes from becoming greasy.
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13
While still hot, use a fine-mesh sieve to generously dust each funnel cake with powdered sugar until it looks like a winter landscape.
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14
Serve immediately while warm and crispy for the best texture and flavor.
💡 Chef's Tips
Maintain a steady oil temperature of 375°F; if the oil is too cool, the batter will absorb too much fat and become soggy. If you don't have a funnel or squeeze bottle, a measuring cup with a spout works, but pour in a very thin, steady stream. For the crispest results, sift your flour twice to ensure there are no lumps that could clog your funnel. Don't overcrowd the pan; fry only one funnel cake at a time to keep the oil temperature stable. If the batter seems to be spreading too thin in the oil, whisk in another tablespoon of flour to provide more structure.
🍽️ Serving Suggestions
Top with macerated strawberries and a dollop of fresh whipped cream for a 'Strawberry Shortcake' twist. Drizzle with warm salted caramel and a sprinkle of sea salt for a modern gourmet touch. Serve alongside a cold glass of fresh-squeezed lemonade to cut through the richness of the fried dough. Add a scoop of premium vanilla bean ice cream right in the center of the hot cake. For a savory-sweet contrast, serve with a side of crispy thick-cut bacon.