Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 3/4 cup milk (whole or 2%)
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- Vegetable oil, for frying (about 2-3 cups)
- Powdered sugar, for dusting
Instructions
- Prepare the batter
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, beat eggs with milk, sugar, and vanilla extract.
- Gradually stir the dry ingredients into the wet ingredients until smooth. Batter should be slightly thick but pourable.
- Heat oil
- In a deep skillet or Dutch oven, heat 2–3 inches of vegetable oil to 375°F (190°C). Use a thermometer to monitor the temperature.
- Pipe or pour batter into oil
- Fit a piping bag or a large resealable plastic bag with the corner cut off.
- Pipe the batter into 4–5 inch sticks directly into hot oil, working in batches to avoid crowding.
- Fry until golden
- Fry for 2–3 minutes per side, turning carefully with tongs or a slotted spoon until golden brown and crispy.
- Drain & cool
- Transfer cooked funnel cake sticks to a paper towel-lined plate to drain excess oil.
- Dust with sugar & serve
- Sprinkle generously with powdered sugar while warm. Serve immediately for best texture.
Notes
- For extra flavor, dust with cinnamon sugar instead of plain powdered sugar.
- Serve with chocolate sauce, caramel, or berry compote for dipping.
- Keep warm in a low oven (200°F / 95°C) while frying remaining batches.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 2 funnel cake sticks
- Calories: 280
- Sugar: 6g
- Sodium: 170mg
- Fat: 15g
- Saturated Fat: 2.5g
- Carbohydrates: 33g
- Protein: 5g
- Cholesterol: 40mg