Funnel cake is a delicious and classic carnival treat. It is made with a simple batter that is poured through a funnel into hot oil and fried until golden brown.
Funnel cakes can be served plain or topped with your favorite toppings, such as powdered sugar, whipped cream, fruit, or chocolate sauce.
1 cup all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt, 1 egg, 1/2 cup milk, 1 tablespoon vegetable oil, Vegetable oil for frying, Powdered sugar, for serving
In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, whisk together the egg, milk, and vegetable oil.
Add the wet ingredients to the dry ingredients and whisk until just combined. Heat the vegetable oil in a large pot or Dutch oven over medium heat to 375 degrees F (190 degrees C).
Pour the batter into a funnel and hold the funnel over the hot oil. Slowly spiral the batter into the oil, starting from the center and working your way out.
Fry the funnel cake for 1-2 minutes per side, or until golden brown. Remove the funnel cake from the oil and drain on paper towels. Serve immediately with powdered sugar.
For a richer flavor, use whole milk instead of skim milk. For a crispier funnel cake, fry it for a few minutes longer.
To prevent the funnel cake from sticking to the funnel, hold the funnel over the hot oil for a few seconds before adding the batter.
If you don't have a funnel, you can use a zip-top bag with the corner cut off. Funnel cakes can be stored in an airtight container at room temperature for up to 24 hours.