Homemade Funnel Cakes

Ingredients

• 4 cup Vegetable or canola oil (For frying)
• 2 cup All-purpose flour
• 3 tbsp Granulated sugar (For the funnel cake batter)
• 1.5 tsp Baking powder
• 0.5 tsp Salt
• 1.5 cup Milk
• 2 Large eggs
• 1 tsp Pure vanilla extract
• Confectioners' sugar (For serving, or use other toppings)
• 2 cup Sliced strawberries (Optional strawberry shortcake topping)
• 2 tbsp Granulated sugar (For sweetening the strawberries)
• Vanilla or strawberry ice cream (For serving; optional strawberry shortcake topping)
• Whipped cream (For serving; optional strawberry shortcake topping)

Steps

1. 1

   Heat the vegetable or canola oil in a pot to about 375°F (190°C).

2. 2

   While the oil heats, whisk the flour, granulated sugar, baking powder, and salt together in a medium-sized bowl until evenly combined.

3. 3

   Whisk the milk, eggs, and vanilla extract into the dry ingredients until the batter is smooth.

4. 4

   Transfer the batter to a funnel, squeeze bottle, or cake-decorating piping bag fitted with a round tip.

5. 5

   Once the oil is hot, swirl the batter into it in a spiral shape and fry until the first side is golden brown.

6. 6

   Turn the funnel cake over and continue frying until the second side is golden brown. The funnel cakes fry quickly.

7. 7

   Remove the funnel cake from the oil and place it on paper towels to drain.

8. 8

   Immediately dust the warm funnel cake with confectioners' sugar or add other toppings. Serve while hot. If frying several funnel cakes, keep them warm in the oven until ready to serve.

9. 9

   For the optional strawberry topping, toss the sliced strawberries with the 2 tablespoons of granulated sugar before frying and let them stand for about 15–20 minutes, until juicy.

10. 10

    Dust the warm funnel cakes with confectioners' sugar, then top with ice cream, the sweetened strawberries, and whipped cream. Serve immediately.

Notes

The optional strawberry topping should stand for 15–20 minutes until the berries release their juices. The source recommends keeping multiple fried funnel cakes warm in the oven until serving but does not specify an oven temperature. The listed 4 cups of oil are for frying; actual oil absorbed by the funnel cakes will be lower.

Nutrition per serving

• dessert
• fried
• American
• vegetarian
• fair food
• sweet
• optional fruit topping