Sweet Whirlwind Fairground Funnel Cakes
Bring the joy of the fair to your kitchen with these crispy, golden funnel cakes topped with powdered sugar. Light, airy, and fun to eat—perfect for a sweet treat anytime!
Equipment
- Mixing Bowl
- Whisk
- Measuring cups and spoons
- Deep skillet or fryer
- Squeeze bottle or funnel
- Tongs
- Paper Towels
Ingredients
For the Funnel Cake Batter
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 eggs large
- 1 1/2 cups milk
- 1 tsp vanilla extract
For Frying and Topping
- 4 cups vegetable oil for frying
- 1/4 cup powdered sugar for dusting
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, beat the eggs, then whisk in milk and vanilla extract.
- Gradually add the wet ingredients to the dry, whisking until a smooth batter forms.
- Heat oil in a deep skillet or fryer to 375°F (190°C).
- Pour batter into a squeeze bottle or funnel. Hold over the hot oil and drizzle batter in a circular, crisscross motion to form a cake.
- Fry until golden brown, about 1–2 minutes per side. Use tongs to flip.
- Drain on paper towels and immediately dust with powdered sugar. Serve warm.
Notes
For extra flair, top with fruit, whipped cream, or chocolate syrup. Batter can be made ahead and chilled for up to 1 day.