eatingonadime5.0
Funnel Cake Recipe
We love making this funnel cake at home with pantry ingredients. It cooks with a crispy texture and is ready in less than 10 minutes!
👥 5 Servings⏱️ Prep & Cook: 13 min⏳ Prep: 10 min🔥 Cook: 3 min👤 Carrie Barnard📖 eatingonadime
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●mixing bowl
- ●whisk
- ●saucepan
📝 Preparation Steps
1
In a large mixing bowl, stir together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside.
Granulated Sugar2 TablespoonBaking Powder1 teaspoonteaspoon Salt1/2
2
In a separate mixing bowl, whisk together 1 cup whole milk, 2 large eggs, and ½ teaspoon vanilla extract until smooth.
Whole Milk1 cupLarge Eggs2
3
Slowly add the dry ingredients to the milk mixture, stirring continuously until a smooth batter forms.
4
Pour enough vegetable oil into a heavy saucepan to create a depth of approximately 2 inches.
Vegetable Oil (for frying)
5
Heat the oil over medium heat until it reaches 375°F. Use a candy thermometer to monitor the temperature.
6
Slowly drizzle approximately ½ cup of batter into the hot oil, swirling and crisscrossing the batter as you pour to create the classic funnel cake shape.
7
Fry for 60–⏱️ 90 seconds on the first side, or until golden brown.
8
Carefully flip the funnel cake and fry for an additional 60–⏱️ 90 seconds until both sides are golden brown.
9
Remove the funnel cake from the oil and place it on a paper towel-lined plate to drain excess oil.
10
Immediately dust the warm funnel cake with powdered sugar.
Powdered Sugar1 cup
11
Repeat with the remaining batter, using approximately ½ cup batter per funnel cake, until all funnel cakes are cooked.
12
Serve warm and enjoy.
Nutrition Facts
calories
350 kcal
fat Content
4 g
serving Size
1 serving
fiber Content
1 g
sugar Content
31 g
sodium Content
362 mg
protein Content
9 g
trans Fat Content
0.01 g
cholesterol Content
71 mg
carbohydrate Content
70 g
saturated Fat Content
2 g
unsaturated Fat Content
2 g
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