Crispy Golden Funnel Cakes

# What You’ll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour

02 - 2 tablespoons granulated sugar

03 - 1 teaspoon baking powder

04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 2 large eggs

06 - 1 1/2 cups whole milk

07 - 1 teaspoon vanilla extract

→ For Frying & Serving

08 - Vegetable oil, about 4 cups

09 - Powdered sugar, for dusting

# How-To Steps:

01 - Whisk together flour, sugar, baking powder, and salt in a large mixing bowl.

02 - Beat eggs in a separate bowl, then whisk in whole milk and vanilla extract.

03 - Gradually add wet ingredients to dry, whisking until smooth and pourable but not overly thin; adjust consistency with a splash of milk if necessary.

04 - Pour vegetable oil to a depth of about 2 inches in a deep skillet or heavy-bottomed pot and heat to 375°F (190°C).

05 - Pour approximately 1/2 cup batter into a funnel or squeeze bottle, covering the spout with a finger. Holding it over hot oil, release the finger and move in a swirling pattern. Fry each side for 1 to 2 minutes until golden brown.

06 - Remove cakes using tongs and drain on paper towels to remove excess oil. Repeat with remaining batter.

07 - Dust warm funnel cakes generously with powdered sugar before serving.

# Expert Advice:

01 -

They look impossibly fancy but the batter is basically pancakes, so anyone can pull off the magic.
Ready in under thirty minutes from bowl to plate, which means dessert whenever the craving hits.
The crispy edges and tender center create a textural contrast that keeps you coming back for another bite.

02 -

The oil temperature is non-negotiable—I learned this the hard way with a batch that turned out dense and heavy because the oil wasn't hot enough.
Batter consistency matters more than recipe precision; if it won't pour smoothly through your funnel, thin it slightly with milk until it flows like thin pancake batter.
Don't skip the paper towels; they absorb just enough grease to keep these crispy rather than heavy.

03 -