Homemade Funnel Cakes

Crispy on the outside, soft and tender on the inside, these sweet Homemade Funnel Cakes dusted in powdered sugar are the perfect treat.

Prep Time5

Cook Time5

Total Time10

Servings: funnel cakes

Author: Miranda Couse

Ingredients

3 cups canola oil for frying
1/2 cup whole milk
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon

Instructions

In a large skillet, add the 3 cups canola oil and place over medium heat. Let the oil come up to 375 degrees F and maintain that temperature.
While the oil is heating up, begin making the funnel cake batter.
In a medium mixing bowl, add the 1/2 cup whole milk, 2 large eggs, and 1 teaspoon vanilla extract. Whisk until combined.
In a large mixing bowl, add the 1 cup all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, 1 teaspoon salt, and 1/2 teaspoon ground cinnamon. Whisk until combined.
Pour the wet ingredients into the bowl of dry ingredients and whisk until the batter is smooth and combined.
Pour the batter into a squeeze bottle or a ziplock storage bag with a small hole cut in the corner.
Squeeze the batter into the oil in a circle motion. Let cook for one minute then flip carefully with tongs.
After another minute remove funnel cake from oil and place on a sheet pan lined with paper towels to soak any extra oil. Repeat until all the batter is used.

Notes

• Store in an airtight container for up to 3 days, reheat in the oven at 350 for five minutes.

• Serve warm with powdered sugar, chopped strawberries or vanilla ice cream.

• Be very careful not to splatter hot oil when flipping the funnel cakes. It is best to carefully turn them over with tongs, do not try to flip them with a spatula.

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