Description
Enjoy the classic fairground treat with these Sweet Whirlwind Fairground Funnel Cakes. Crispy, golden, and dusted with powdered sugar, these homemade funnel cakes bring nostalgic carnival flavors straight to your kitchen with a simple batter fried to perfection.
Ingredients
Scale
For the Funnel Cakes:
- 1 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tbsp sugar
- 1 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- Oil for frying (vegetable or canola oil recommended)
- Powdered sugar for topping
Instructions
- Prepare the Oil: Heat oil to 375°F (190°C) in a deep skillet or saucepan suitable for frying. Ensure there is enough oil for the funnel cakes to float and cook evenly.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until combined evenly.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs, milk, and vanilla extract until the mixture is smooth and homogenous.
- Mix Batter: Pour the wet ingredients into the dry ingredients bowl. Stir gently until the batter is smooth without lumps, but do not overmix to keep the cakes tender.
- Fry the Funnel Cakes: Transfer the batter to a squeeze bottle or piping bag. Carefully drizzle the batter in a circular, swirling pattern into the hot oil. Fry each funnel cake for 1–2 minutes until golden brown, flipping to cook evenly on both sides.
- Drain and Serve: Remove the cooked funnel cakes from the oil and drain them on paper towels to remove excess oil. While warm, dust generously with powdered sugar or add your favorite toppings, then serve immediately for the best taste and texture.
Notes
- Ensure the oil temperature remains steady at 375°F for crispy, non-greasy funnel cakes.
- Use a deep fryer thermometer to monitor oil temperature accurately.
- If desired, experiment with toppings like fresh berries, chocolate sauce, or whipped cream for added flavor.
- Do not overcrowd the pan while frying to maintain oil temperature and proper frying.
- Leftovers can be reheated briefly in an oven to regain crispness but are best enjoyed fresh.
