How to Make Funnel Cake

If you ever wanted to make homemade funnel cake, then today is for you.

This funnel cake will be ready before you know it, so let’s get started.

Ingredients

• ¾ cup milk
• 2 large eggs
• 1 teaspoon vanilla
• 2 tablespoons granulated sugar
• 1¾ cups (210 g) all-purpose flour
• ½ teaspoon salt
• ¾ teaspoon baking powder
• Oil for frying (about 2 inches in a large Dutch oven or pot)
• Powdered sugar for dusting

Instructions

Heat the Oil

Pour about two inches of oil into a large Dutch oven or pot and set it over medium-high heat. Bring the oil to 370 °F; a candy thermometer is very helpful. If the oil is too cold the cakes will be soggy, if too hot they will burn.

Make the Wet Mixture

In a large bowl whisk together the milk, eggs, vanilla, and granulated sugar until smooth.

Combine the Dry Ingredients

In a smaller bowl whisk together the flour, salt, and baking powder.

Make the Batter

Stir the dry ingredients into the wet ingredients until just combined and lump-free; the batter should resemble a runny pancake batter.

Pipe the Funnel Cakes

Transfer the batter to a piping bag fitted with a ½-inch round tip (or snip the tip to create that opening). Squeeze the batter into the hot oil in a circular motion to form 6-inch nests. Fry one at a time at first; once confident you can fry two or three at once, depending on pot size.

Fry

Fry until deep golden brown, then flip with a spider or slotted spoon. Remove to a wire rack lined with paper towels to drain excess oil.

Serve

Dust liberally with powdered sugar and serve warm. This recipe makes about nine standard funnel cakes.

Let me know what you call these if there’s a different name where you live.