Funnel Cake
Homemade Carnival-Style Dessert with crispy edges, tender center, and a dusting of powdered sugar.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 large egg
- 3/4 cup whole milk
- 1 teaspoon pure vanilla extract
- Vegetable or canola oil for frying
- Powdered sugar for dusting
- Optional: A pinch of ground cinnamon
Instructions
- Whisk flour, sugar, baking powder, and salt in a bowl. In another bowl, beat egg with milk and vanilla. Combine wet into dry, stir until smooth, and let rest for 10 minutes.
- Heat oil in a skillet or Dutch oven to 375°F.
- Use a funnel or squeeze bottle to transfer batter into hot oil.
- Create spirals by swirling the batter above the oil surface.
- Cook for 1-2 minutes per side until golden brown. Dust with powdered sugar while warm and serve.
Notes
Store cooled funnel cake in an airtight container at room temperature for up to 24 hours. For longer storage, freeze individual pieces in freezer bags.
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