Micah A. Leal
The fragrance of funnel cakes permeate the air of every state fair and festival. For most of us, the smell alone evokes fond childhood memories. Unsurprisingly, funnel cakes are easy to make and even easier to mass produce (meaning you can double or triple our recipe if you’re making them for a crowd).
Simply a batter made of flour, brown sugar, eggs, milk, and some flavorings, the funnel cake mixture is not dissimilar from a pancake batter. This recipe uses cake flour to ensure the inside of the cake is tender. It's the vanilla extract and cinnamon that give off a characteristic funnel cake scent as they cook. Funnel cakes only require 2 to 3 minutes in hot oil before you transfer them to a paper towel-lined plate to be dried and dusted with a generous amount of powdered sugar. It’s the sweet coating of powdered sugar around the fried dough that makes this dessert a staple at public gatherings around the country—it’s undeniably delicious and so easy to make for yourself.
How to Make It
Step 1
In a bowl, whisk together flour, brown sugar, baking powder, salt, and cinnamon until well combined. In a separate bowl, whisk together eggs, milk, and vanilla. Add dry ingredients to wet ingredients and whisk until no lumps remain. Allow to rest for 15 minutes before using.
Step 2
While batter is resting, heat 2 inches of vegetable oil in a Dutch oven or deep fryer to 375°F. Line a plate with paper towels; set aside.
Step 3
Transfer batter to a pitcher. Making 1 funnel cake at a time, pour 1/3 cup batter into oil in a small steady stream, pouring mixture in circles that overlap, making one large circle roughly 6 inches wide. Fry for 2 to 3 minutes, flipping the funnel cake over halfway through frying using a slotted spatula, until evenly browned all over. Transfer to paper towel-lined plate to dry. Repeat with remaining batter.
Step 4
Dust each funnel cake generously with powdered sugar and serve immediately.
