County Fair Funnel Cakes
Ingredients:
2 large eggs
1 cup milk
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1 tbsp granulated sugar
1 tsp baking powder
1/4 tsp salt
Oil for frying (vegetable or canola)
Powdered sugar (for dusting)
Directions:
Prepare the Batter:
In a large mixing bowl, whisk together eggs, milk, and vanilla extract until well combined.
In a separate bowl, sift together the flour, sugar, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, whisking until the batter is smooth and free of lumps. The consistency should be similar to pancake batter, so it can easily flow through a funnel or squeeze bottle.
Heat the Oil:
In a large deep skillet or pot, pour about 2 inches of oil and heat it to 375°F (190°C). Use a thermometer to maintain the correct temperature for frying.
Fry the Funnel Cakes:
Once the oil is hot, carefully pour the batter into a funnel or squeeze bottle. While pouring the batter into the hot oil, move the funnel in a circular motion to create a swirling, lacy pattern. Fry for about 1-2 minutes on each side, or until golden brown.
Use tongs or a slotted spoon to carefully flip the funnel cake and cook the other side. Once fully cooked and golden, remove it from the oil and let it drain on paper towels.
Dust with Powdered Sugar:
While the funnel cakes are still warm, generously dust them with powdered sugar. You can also add toppings like whipped cream, chocolate syrup, or fresh fruit for a fun twist.
Serve and Enjoy:
Funnel cakes are best enjoyed fresh and warm. Serve them immediately after dusting with powdered sugar.
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Kcal: Approximately 250 kcal per funnel cake
Servings: Makes 4-6 funnel cakes