Instructions:
- Prepare the Batter:
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar.
- Add Wet Ingredients:
- In a separate bowl, beat the eggs, then add the milk and vanilla extract. Mix well.
- Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. The batter should be smooth but thick enough to flow slowly off a spoon.
- Heat the Oil:
- In a deep, heavy pot or a deep fryer, heat about 2 inches of vegetable oil to 375°F (190°C). Use a candy or deep-fry thermometer to monitor the temperature.
- Funnel Cake Fun:
- You can use a funnel to pour the batter, but if you don’t have one, a squeeze bottle or a plastic bag with a corner snipped off works too.
- Hold the funnel (or other tool) over the hot oil and pour a steady stream of batter into the oil while swirling it in a circular or crisscross pattern to create a lacy, funnel cake shape. Be careful not to overcrowd the pan; fry one cake at a time or as many as comfortably fit without touching.
- Fry and Flip:
- Fry for about 2-3 minutes on one side or until it’s golden brown and crispy. Using tongs or a slotted spoon, carefully flip the funnel cake and fry the other side until golden brown.
- Drain and Dust:
- Remove the funnel cake from the oil and place it on a plate lined with paper towels to drain any excess oil.
- While it’s still warm, dust the funnel cake generously with powdered sugar.
- Serve:
- Funnel cake is best enjoyed immediately while it’s hot and crispy.
- Variations:
- Get creative with toppings! You can add whipped cream, fresh berries, chocolate sauce, or even a drizzle of caramel for extra indulgence.
- Enjoy!
- Serve your homemade funnel cake as a fun and delicious treat at fairs, festivals, or right at home.
Enjoy your homemade funnel cake – it’s a delightful and nostalgic sweet treat!
