Description
Enjoy the classic taste of fairground fun with these Sweet Whirlwind Fairground Funnel Cakes. Crispy, golden, and dusted with powdered sugar, these delightful treats are made by frying a smooth batter in hot oil, creating a crispy, lacy pattern that melts in your mouth. Perfect for a fun dessert or snack for gatherings and family treats.
Ingredients
Scale
For the Funnel Cakes:
- 1 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tbsp sugar
- 1 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- Oil for frying (vegetable or canola oil recommended)
- Powdered sugar for topping
Instructions
- Prepare the Oil: Heat oil to 375°F (190°C) in a deep skillet or saucepan, ensuring there is enough oil to allow the funnel cakes to float and cook evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, sugar, and salt thoroughly to combine and aerate the mixture.
- Combine Wet Ingredients: In a separate bowl, beat the eggs, then add the milk and vanilla extract, whisking until the mixture is smooth and homogenous.
- Mix: Gradually pour the wet ingredients into the dry ingredients while stirring continuously to form a smooth batter without lumps; the batter should be slightly thick but pourable.
- Fry: Transfer the batter to a squeeze bottle or piping bag for easy handling. Carefully drizzle the batter into the hot oil in a circular, spiral, or random lacy pattern to create the classic funnel cake shape. Fry for 1 to 2 minutes until the edges are crispy and golden brown, flipping the cake as needed to ensure even cooking on both sides.
- Serve: Carefully remove the funnel cake from the oil using a slotted spoon or tongs, allowing excess oil to drain. Place on paper towels to absorb any remaining oil. Dust generously with powdered sugar or add your favorite toppings like fruit, syrup, or whipped cream while still warm for best enjoyment.
Notes
- Maintain the oil temperature at 375°F for optimal frying results; too hot oil will burn the cakes, too cool will make them greasy.
- Use a squeeze bottle or piping bag for more controlled batter shapes and thinner, crispier funnel cakes.
- Drain funnel cakes well on paper towels to reduce excess oil.
- Experiment with toppings such as cinnamon sugar, fresh berries, chocolate sauce, or ice cream for variation.
- Serve immediately for best texture and taste; funnel cakes lose crispness if left to sit.
