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Homemade Funnel Cake

Homemade Funnel Cake
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Homemade Funnel Cake is a crispy, golden fried treat dusted with powdered sugar, replicating the classic fairground favorite. This easy-to-make recipe uses simple ingredients and straightforward steps to create a perfectly crunchy exterior with a soft interior, ready in under 30 minutes. Customize with toppings like fresh fruit or chocolate drizzle for an indulgent dessert or snack any time.

Ingredients

Scale

Batter Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup milk
  • 1 large egg
  • 1 teaspoon vanilla extract

For Frying

  • Vegetable oil (for frying, about 2 to 3 inches deep)

Topping

  • Powdered sugar, for dusting

Instructions

  1. Prepare the Batter: In a mixing bowl, combine the dry ingredients: all-purpose flour, sugar, baking powder, and salt. In a separate bowl, whisk together milk, egg, and vanilla extract. Gradually add the wet ingredients to the dry, stirring until you get a smooth, thick batter without lumps.
  2. Heat the Oil: Pour vegetable oil into a deep, heavy-bottomed pan or fryer, filling it about 2 to 3 inches deep. Heat the oil over medium heat until it reaches 350°F (175°C). Use a thermometer for accuracy—the right temperature ensures a crispy funnel cake without oil absorption.
  3. Create the Funnel Cake Shape: Using a funnel, a squeeze bottle, or a piping bag with a wide tip, start pouring the batter gently into the hot oil in a swirling motion, forming overlapping loops or a random lace pattern. This unique shape gives funnel cake its classic look and texture.
  4. Fry Until Golden Brown: Allow the batter to fry for about 2 to 3 minutes on each side, or until golden brown and crisp. Use tongs or a slotted spatula to carefully flip the funnel cake halfway through frying.
  5. Drain and Dust: Remove the funnel cake from the oil and place it on a paper towel-lined plate to drain excess oil. While still warm, dust generously with powdered sugar for that classic sweet finish.

Notes

  • Maintain oil temperature at 350°F to ensure even cooking and prevent sogginess.
  • Fry one funnel cake at a time to avoid temperature drops in the oil.
  • Use a batter consistency similar to pancake batter for controlled pouring.
  • If you don’t have a funnel, use a squeeze bottle or a sturdy plastic bag with a cut tip instead.
  • Let funnel cake cool for a minute or two before serving to hold shape and remain crispy.

Nutrition

Keywords: funnel cake, homemade funnel cake, fried dessert, carnival treat, powdered sugar, easy dessert

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