Funnel cakes are quick and easy crunchy desserts. This deep-fried bread is the favorite street food at the local fair. Carnival-style funnel cakes are of the size of a paper plate in which it is served. Generously dusted with powdered sugar, these crispy and chewy sweet treats are hard to pass.
Mix all the dry ingredients all-purpose flour, baking powder, salt, and sugar in a bowl.
In another bowl whisk together eggs, milk, vanilla extract, and water.
Add small dry ingredients in small amounts to egg-milk mix and whisk until combined. Repeat until all dry and wet ingredients are well combined.
Traditionally funnel cake batter is poured into the funnel. You can pour batter into measuring cups or piping bags or squeeze bottles for easy pouring.
Use a Dutch oven or heavy bottom pan with high sides to avoid oil splatter. Fill the pan with 1” of oil depth.
Wait for the oil to reach 375F.
Squirt the batter into hot oil, moving in circular or swirling overlapping motion making a 6-inch round.
Fry until golden brown, flipping over once.
Remove from oil and transfer to a kitchen paper towel to drain off excess oil before you dust with powdered sugar.
Dust a generous amount of powdered or confectioners sugar while funnel cakes are still hot.
Serve immediately.
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Notes
Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on the products used.