Funnel cakes are a classic fair or carnival treat that many people love for their crispy, fried goodness and sweet powdered sugar topping.
The batter for funnel cakes is simple, usually made from flour, sugar, milk, eggs, and baking powder. The consistency should be thin enough to flow through the funnel easily but thick enough to create the characteristic lacy pattern when poured into the hot oil.
Funnel cakes are best enjoyed fresh and hot, and they’re a fun and indulgent treat that’s perfect for satisfying a sweet tooth. Whether you’re at a fair, carnival, or making them at home, funnel cakes are sure to bring a smile to your face.
Ingredients
- 1 egg
- 2/3 cup milk (I used soy milk here.)
- 2 tbsp white sugar
- 1 1/4 cups flour
- 1 tsp salt
- 1 tsp baking powder
- about 2 cups of oil for frying
- optional: water, if needed to thin out the batter
Directions:
In a deep skillet or pan, heat about 2 cups of oil over medium heat until hot while you begin to make the funnel cake batter.
Make sure you test the oil later before pouring the batter in.
Measure out dry ingredients (sugar, salt, flour, and baking powder) in a small bowl.
In a larger bowl, mix the egg and milk together. Once the egg and milk is beaten together, gradually add in your dry ingredients.
The batter will become fairly thick. So if needed, add in some additional water to help make the funnel cake batter smooth.
Test the heated oil and see if it is ready and make sure it is not too hot.
It is is smoking when you do a test drop, turn down the heat a bit and wait.