Classic Funnel Cakes
Crispy, golden fried cakes with a nostalgic twist, topped with your favorite sweet toppings.
Equipment
- deep fryer optional
Ingredients
- 3 eggs
- ¼ cup sugar
- 3 cups flour
- 2 cups milk
- ½ teaspoon salt
- 2 teaspoons baking powder
- 2 cups vegetable oil for frying
Instructions
- In a large bowl, combine the sugar and eggs. Mix well until the sugar is incorporated into the eggs.
- Slowly add in the milk, stirring continuously to ensure a smooth mixture.
- Gradually add the flour, salt, and baking powder into the bowl, one ingredient at a time. Mix well after each addition until all the dry ingredients are fully incorporated into the batter.
- Preheat your deep fryer or a large pot with vegetable oil to a temperature of 350°F (175°C).
- Using either a funnel or a baggie with the corner snipped off, pour the batter into the heated oil in a swirling motion, creating the characteristic shape of a funnel cake. Do not let the tip of the funnel or bag touch the oil.
- Allow the batter to firm up as it fries and then use tongs to gently stir the funnel cake in the oil, ensuring it browns evenly on all sides.
- Once the funnel cake has reached a golden brown color, carefully remove it from the oil using the tongs.
- Transfer the cooked funnel cake to a plate lined with a paper towel to drain any excess oil and allow it to dry.
- While the funnel cake is still hot, move it to a serving plate and get ready for the fun part - topping it with your favorite ingredients. Enjoy!
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