| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | 2 tbsp |
| Baking powder | 1 tsp |
| Salt | ½ tsp |
| Milk | 1 ¼ cups |
| Eggs | 2 large |
| Vanilla extract | 1 tsp |
| Vegetable oil | For frying (about 2 cups) |
| Powdered sugar | For dusting |
(Optional toppings: chocolate syrup, caramel, fresh berries, whipped cream, or cinnamon sugar!)
👩🍳 Step-by-Step Instructions
1️⃣ Make the Batter
In a bowl, whisk together flour, sugar, baking powder, and salt.
In another bowl, beat eggs, milk, and vanilla.
Gradually mix wet into dry until smooth (no lumps!).
2️⃣ Heat the Oil
Pour 2 inches of oil into a deep skillet or pot.
Heat to 375°F (190°C) (use a thermometer for accuracy).
3️⃣ Fry the Funnel Cakes
Fill a squeeze bottle or piping bag with batter (or use a funnel with a ½-inch opening).
Drizzle batter in a swirling motion into the hot oil (make 6-inch circles).
Fry for 1-2 mins per side until golden brown.
Drain on paper towels.
4️⃣ Dust & Devour!
Generously sift powdered sugar over warm funnel cakes.
Add extra toppings if desired.
💡 Pro Tips for Perfect Funnel Cakes
🔸 Oil temp is key! Too cool = greasy; too hot = burns.
🔸 No funnel? Use a ziplock bag with a corner snipped off.
🔸 Keep batter thin – Add a splash more milk if too thick.
🔸 Make mini versions – Perfect for kids!
🍽️ Serving Ideas
✨ Classic Fair Style – Just powdered sugar & a smile.
✨ Decadent Dessert – Top with Nutella + strawberries.
✨ Churro Twist – Toss in cinnamon sugar instead.
🤔 FAQ – Your Questions Answered!
Q: Can I use pancake batter?
A: No—it’s too thick. This recipe is specially designed for crispiness!
Q: How do I store leftovers?
A: Best fresh, but you can reheat in an air fryer for 2 mins.
Q: Can I bake these instead?
A: Sadly, no—they need frying for that authentic crunch.
