Homemade Funnel Cake for that County Fair Feeling

Funnel Cake

You don’t have to wait for the next fair or carnival to have this delicious treat.

Total Time 40 minutes Servings 14 4 inch mini cakes

Ingredients

•  canola oil
•  2 cups flour all-purpose
•  2 tbsp granulated sugar
•  1 1/2 tsp baking powder
•  1/4 tsp table salt
•  3/4 cup whole milk
•  1 tsp vanilla extract
•  2 large eggs
•  powdered sugar for sprinkling

Instructions

1. Fill a 12- to 14-inch cast-iron skillet halfway with canola oil. Heat oil over medium-high to 375°F, and maintain temperature throughout frying.
2. Whisk together flour, sugar, baking powder, and salt in a medium bowl. Whisk together milk, vanilla, and eggs in a small bowl. Add milk mixture to flour mixture, and whisk until well combined. (A few small lumps are okay.) Pour batter into a large squeeze bottle with a 1/4-inch opening or a wet measuring cup with a spout.
3. Hold bottle 1 to 2 inches above hot oil, and squeeze about 1/4 cup batter into oil in a circular motion, crossing over lines to create a 4-inch cake. Repeat process twice, to make 3 cakes. Fry cakes until golden brown, about 2 minutes per side. (Fry no more than 3 funnel cakes at a time to help control oil temperature.) Drain cakes on paper towels. Repeat process with remaining batter to make 14 cakes, making sure oil returns to 375°F between batches. Sprinkle with powdered sugar before serving.