Funnel cakes are made of a simple pancake-esque batter that’s drizzled into a pot of hot oil. The batter takes literally less than 5 minutes to stir together, and the frying process is also only a few-minute affair. Oh, and if you don’t have an actual funnel, that’s not even a problem, I’ll tell you how to make funnel cake without one.
- 2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon sugar
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup water
- 2 tablespoons butter (melted)
- 1 teaspoon vanilla extract
- Optional: 1/4 cup powdered sugar
- Optional: strawberry syrup
- Optional: chocolate syrup
- For decoration: fresh fruit
Preheat an air fryer, electric skillet, or open deep-sided skillet to 365 F.
Sift flour, baking powder, sugar and salt together; put aside. Then, in a large bowl, mix eggs, milk, water, butter and vanilla extract. Add the egg mixture to the flour mixture and beat with an electric whisk on medium speed until the mixture is smooth and lump-free. The consistency should be fine.
Place your finger over the bottom opening of the funnel and fill with 1/2-2/3 cup of batter. Hold the funnel close to the surface of the oil and be careful not to touch it. Then remove your finger and pour the dough into the oil, creating continuous circles of different sizes. Fry until lightly golden on one side, then use tongs to turn the dough over and fry for another 45 seconds.
Remove the dough from the deep fryer and place it on a plate covered with absorbent paper.If desired, sprinkle with sifted powdered sugar and/or garnish with strawberry or chocolate sauce. If you wish, you can add fresh fruit just before serving.
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