Funnel Cake Recipe

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.

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.

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 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.

Lift out and drain on paper towels. Once slightly cooled, dust with powdered sugar and serve right away.