Funnel Cake Recipe
This funnel cake recipe is a classic fair-style dessert made by pouring a thin batter into hot oil in swirly ribbons, then finishing with powdered sugar. You’ll see how to mix the malzemeleri quickly, control the oil temperature, and fry each cake until lightly golden without overbrowning.
Ingredients
Ingredients
Step-by-Step Method
Heat the oil
Pour about 1–1.5 inches (3–4 cm) of oil into a wide pot and heat over medium-high. The oil is ready when a small drop of batter sizzles and rises right away.
Mix the batter
Whisk the eggs in a bowl, then pour in the milk. Add flour, baking powder, and salt, and stir until smooth and pourable; if it feels too thick, thin it with a splash of milk.
Create the swirls
Transfer batter to a squeeze bottle, piping bag, or a zip-top bag with the corner snipped. Squeeze into the hot oil in overlapping circles and crisscross lines to form a loose spiral.
Fry and flip
Fry until the bottom turns light golden, then flip carefully with tongs. Cook the second side until golden as well; usually about 1–2 minutes total depending on thickness.
Drain and serve
Lift out and drain on paper towels. Once slightly cooled, dust with powdered sugar and serve right away.