Homemade Funnel Cake

Ingredients

• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 tablespoon granulated sugar 1 tablespoon granulated sugar
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 3/4 cup (180ml) milk 3/4 cup (180ml) milk
• 1 large egg 1 large egg
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• Vegetable oil, for frying Vegetable oil, for frying
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 38g, 12g
• Protein: 6g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
2. 2.
   In a separate bowl, whisk together the milk, egg, and vanilla extract.
3. 3.
   Gradually pour the wet ingredients into the dry ingredients, whisking until smooth and well combined.
4. 4.
   Heat vegetable oil in a deep skillet or pot to a temperature of 180°C (350°F).
5. 5.
   Pour the batter into a funnel or a squeeze bottle with a wide opening.
6. 6.
   Carefully drizzle the batter into the hot oil, starting from the center and moving in a spiral motion to create a lacy pattern.
7. 7.
   Fry for about 2-3 minutes on each side, or until golden brown.
8. 8.
   Remove the funnel cake from the oil using a slotted spoon and transfer it to a paper towel-lined plate to drain excess oil.
9. 9.
   Repeat the process with the remaining batter.
10. 10.
    Dust the funnel cakes generously with powdered sugar before serving.

Treat your ingredients with care...

• Flour — Sift the flour before measuring to ensure a lighter batter.
• Vegetable oil — Use a neutral-flavored oil with a high smoke point, such as canola or vegetable oil, for frying.
• Powdered sugar — If you don't have powdered sugar, you can also use granulated sugar to sprinkle on top of the funnel cakes.

Tips & Tricks

• Make sure the oil is at the right temperature before frying to achieve a crispy texture.
• Drizzle the batter slowly and steadily to create a lacy pattern.
• Serve the funnel cakes immediately after dusting with powdered sugar for the best taste and texture.
• Experiment with different toppings such as chocolate sauce, caramel, or fresh berries.
• If you don't have a funnel, you can use a plastic squeeze bottle or a ziplock bag with a small hole cut in one corner.

Serving advice

Serve the funnel cakes warm and enjoy them as a delightful dessert or a sweet snack. They are best eaten fresh, so try to serve them immediately after frying.

Presentation advice

Place the funnel cakes on a serving plate and generously dust them with powdered sugar. You can also add a dollop of whipped cream or a scoop of vanilla ice cream on top for an extra indulgent touch.