How to make funnel cake

The sweet aroma of fried dough wafts through the air, conjuring memories of county fairs and summer festivals. You’ve just returned home from the local carnival, your taste buds still tingling from the delicious funnel cake you indulged in. As you scroll through your phone, a burning question arises: “How can I replicate that delectable funnel cake experience in my own kitchen?” You’re ready to roll up your sleeves and recreate this classic treat but unsure where to begin. Let’s dive into the process of making funnel cake at home, ensuring that you can enjoy this nostalgic dessert anytime you crave it.

To make funnel cake, you need flour, sugar, baking powder, milk, eggs, vanilla extract, and powdered sugar for dusting. Whisk together the dry ingredients, then mix in the wet ingredients until smooth. Heat oil in a deep fryer, then pour the batter through a funnel in a swirling motion. Fry until golden brown, drain on paper towels, and sprinkle with powdered sugar.

To make funnel cake, start by gathering your ingredients: 2 cups of all-purpose flour, 2 tablespoons of granulated sugar, 1 tablespoon of baking powder, 1/2 teaspoon of salt, 2 large eggs, 1 1/2 cups of milk, 1 teaspoon of vanilla extract, and powdered sugar for dusting. First, in a large bowl, combine the flour, sugar, baking powder, and salt. In another bowl, whisk together the eggs, milk, and vanilla extract until fully mixed. Gradually add the wet ingredients to the dry ingredients, stirring until the batter is smooth; it should be somewhat thick but pourable.

Next, heat about an inch of vegetable oil in a deep skillet or frying pan over medium-high heat until it reaches approximately 350°F (175°C). To create the perfect funnel cake shape, you’ll need a funnel or a squeeze bottle. If using a funnel, place your finger over the spout and fill it with batter, then release your finger while moving the funnel in a circular motion to create a lattice pattern in the hot oil. Fry each piece for about 2-3 minutes on each side or until golden brown. Use a slotted spoon to remove the funnel cake from the oil, allowing any excess oil to drain off.

Finally, place the fried cake on paper towels to absorb any remaining oil. Once it’s cooled slightly, generously sprinkle powdered sugar over the top for that iconic sweet finish. Enjoy your homemade funnel cake warm and perhaps with a side of fruit or chocolate sauce for an extra treat!