Funnel Cake

5 mins
Serves 9
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Directions

  1. 1Pour about two inches of oil into a large Dutch oven or pot and set it over medium-high heat. I want this to be 370 before we start adding our batter in.
  2. 2Pour about two inches of oil into a large Dutch oven or pot and set it over medium-high heat. I want this to be 370 before we start adding our batter in.
  3. 3Pour about two inches of oil into a large Dutch oven or pot and set it over medium-high heat. I want this to be 370 before we start adding our batter in.
  4. 4In a large bowl, add three quarters of a cup of milk, two large eggs, one teaspoon of vanilla, and two tablespoons of granulated sugar; whisk until smooth.
  5. 5In a large bowl, add three quarters of a cup of milk, two large eggs, one teaspoon of vanilla, and two tablespoons of granulated sugar; whisk until smooth.
  6. 6In a large bowl, add three quarters of a cup of milk, two large eggs, one teaspoon of vanilla, and two tablespoons of granulated sugar; whisk until smooth.
  7. 7In a smaller bowl, combine 1 and 3/4 cups of all-purpose flour (210g), 1/2 teaspoon of salt, and 3/4 of a teaspoon of baking powder; whisk.
  8. 8In a smaller bowl, combine 1 and 3/4 cups of all-purpose flour (210g), 1/2 teaspoon of salt, and 3/4 of a teaspoon of baking powder; whisk.
  9. 9In a smaller bowl, combine 1 and 3/4 cups of all-purpose flour (210g), 1/2 teaspoon of salt, and 3/4 of a teaspoon of baking powder; whisk.
  10. 10Combine the wet and dry ingredients, folding together until smooth.
  11. 11Combine the wet and dry ingredients, folding together until smooth.
  12. 12Combine the wet and dry ingredients, folding together until smooth.
  13. 13Fill a pastry bag with batter, and squeeze it out into a circular motion to create a disc, about six inches in diameter. Fry until deep golden brown; flip with a spider or slotted spoon.
  14. 14Fill a pastry bag with batter, and squeeze it out into a circular motion to create a disc, about six inches in diameter. Fry until deep golden brown; flip with a spider or slotted spoon.
  15. 15Fill a pastry bag with batter, and squeeze it out into a circular motion to create a disc, about six inches in diameter. Fry until deep golden brown; flip with a spider or slotted spoon.
  16. 16Place the funnel cakes on a wire cooling rack with paper towels to sop up the excess oil.
  17. 17Place the funnel cakes on a wire cooling rack with paper towels to sop up the excess oil.
  18. 18Place the funnel cakes on a wire cooling rack with paper towels to sop up the excess oil.
  19. 19Dust liberally with powdered sugar and serve.
  20. 20Dust liberally with powdered sugar and serve.
  21. 21Dust liberally with powdered sugar and serve.

Ingredients

  • 2 inches Oil for frying
  • 2 inches Oil for frying
  • 2 inches Oil for frying
  • 0.75 cup Milk
  • 0.75 cup Milk
  • 0.75 cup Milk
  • 2 Large Eggs
  • 2 Large Eggs
  • 2 Large Eggs
  • 1 tsp Vanilla
  • 1 tsp Vanilla
  • 1 tsp Vanilla
  • 2 Tbsp Granulated Sugar
  • 2 Tbsp Granulated Sugar
  • 2 Tbsp Granulated Sugar
  • 1.75 cups All-Purpose Flour
  • 1.75 cups All-Purpose Flour
  • 1.75 cups All-Purpose Flour
  • 0.5 tsp Salt
  • 0.5 tsp Salt
  • 0.5 tsp Salt
  • 0.75 tsp Baking Powder
  • 0.75 tsp Baking Powder
  • 0.75 tsp Baking Powder
  • 1 Powdered Sugar
  • 1 Powdered Sugar
  • 1 Powdered Sugar

Equipment

Dutch oven or potCandy thermometerWhiskLarge bowlSmaller bowlFunnelPastry bagSpatulaSpider or slotted spoonWire cooling rackPaper towelsMeasuring cupsMeasuring spoonsScissors
Funnel Cake | Clip Recipe