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Easy Crispy Homemade Funnel Cake Recipe

Close-up of a golden brown funnel cake recipe creation heavily dusted with powdered sugar on a white plate.

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Make classic, crispy funnel cakes at home quickly. This recipe focuses on achieving the perfect county fair texture with a simple batter and frying method.

Ingredients

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  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 large egg
  • 1 1/2 cups milk
  • 1 teaspoon vanilla extract
  • Vegetable oil, for frying
  • Powdered sugar, for dusting

Instructions

  1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  2. In a separate bowl, whisk the egg, milk, and vanilla extract until combined.
  3. Pour the wet ingredients into the dry ingredients. Whisk until the batter is smooth. Do not overmix; a few small lumps are acceptable.
  4. Pour about 2 inches of vegetable oil into a deep, heavy-bottomed pot or Dutch oven. Heat the oil to 375 degrees Fahrenheit (190 degrees Celsius). Use a thermometer to monitor the temperature.
  5. Transfer the batter to a funnel with a small piece of aluminum foil placed inside the spout to plug the hole. Hold the funnel over the hot oil.
  6. Remove the foil plug and quickly move the funnel in a circular or zigzag pattern to create a lattice shape, filling the pan without overcrowding.
  7. Fry for about 1 to 2 minutes per side, until golden brown and crisp.
  8. Use tongs to carefully remove the funnel cake from the oil. Place it on a wire rack lined with paper towels to drain excess oil.
  9. Repeat with the remaining batter, ensuring the oil temperature stays consistent between batches.
  10. Dust generously with powdered sugar before serving immediately.

Notes

  • For extra crispiness, ensure your oil is at the correct temperature before adding the batter.
  • If you do not have a funnel, you can use a large zip-top bag, snip a small corner off, and use that to pipe the batter.
  • Serve with fresh berries or chocolate sauce for variations.

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