Funnel Cakes

Funnel cake is one of the most iconic fair foods. It’s made from a pancake-style batter that’s thin enough to drizzle and fried until golden-brown.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat enough neutral oil in a large pot or Dutch oven to a depth of 1 inch (about 4 cups) over medium-high heat until 375ºF. Meanwhile, fit a wire rack over a rimmed baking sheet or line the baking sheet with parchment paper. Make the batter.

Step 2

Whisk 1 1/4 cups whole milk, 2 large eggs, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, and 3/4 teaspoon kosher salt together in a large bowl until combined. Sprinkle 1 1/2 cups all-purpose flour and 3/4 teaspoon baking powder evenly over the top, and whisk until the batter is smooth and combined; do not overmix.

Step 3

When the oil is ready, transfer 1/2 cup of the batter to a measuring cup with a spout or a ladle. Slowly drizzle about 2/3 of the batter into the hot oil in a spiral motion, starting around the outside (about 8 inches wide) and working your way in, then continue drizzling the remaining batter across the spiral in a criss-cross motion. Fry until golden-brown, about 1 1/2 minutes per side. Use a metal spatula, spider, or tongs to transfer the funnel cake to the baking sheet. Let drain for 30 seconds, then generously dust with powdered sugar.

Step 4

Skim off any bits of fried dough from the oil. Repeat frying the remaining batter. The batter should remain thin enough to pour in a steady stream. If it thickens up, whisk in an extra tablespoon of milk.