Fall Festivals always make me hungry for Funnel Cakes! But savoring them only once or twice a year is just not often enough! With this easy, delicious recipe, I can now enjoy them anytime I wish!!
Easy Funnel Cake
Makes 4
Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar
- 3/4 cup milk
- 1 large egg
- 1/2 teaspoon vanilla extract
- Vegetable oil, for frying
- Powdered sugar for dusting
Instructions:
- In a large mixing bowl, whisk together the flour, baking powder, salt, and granulated sugar.
- In a separate bowl, beat the egg, then add the milk and vanilla extract. Mix well until combined.
- Pour the wet ingredients into the dry ingredients and stir until you have a smooth batter. It should be slightly thicker than pancake batter. If it's too thick, add a little more milk, a tablespoon at a time.
- Heat about 2 inches of vegetable oil in a deep, heavy-bottomed pan or a pot to 350 degrees. You can test the oil's readiness by dropping a small bit of batter into it. It's ready when it sizzles and floats to the surface.
- Once the oil is hot, you can start making the funnel cakes. For this, you'll need a funnel or a squeeze bottle. If using a funnel, cover the bottom with your finger and pour about 1/2 cup of batter into it. Release your finger and move the funnel over the hot oil, letting the batter drizzle out in a swirling pattern to form a circular shape.
- Fry the funnel cake for about 2-3 minutes on each side or until it turns golden brown. Use a slotted spoon or tongs to carefully flip it over.
- Once both sides are cooked, remove the funnel cake from the oil and place it on a plate lined with paper towels to absorb any excess oil.
- While the funnel cake is still warm, dust it generously with powdered sugar.
- Repeat the process with the remaining batter, making sure not to overcrowd the pan.
- Serve the funnel cakes immediately while they're still warm and crispy.
