Ingredients
The following ingredients have 132 Servings
- Canola or vegetable oil for frying
- 2 cups (250 grams) all-purpose flour (spooned & leveled)
- 1 and 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 and 1/2 cups (360 ml) milk
- 1/4 cup (50 grams) granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
Instruction
- Place a large skillet or large pot over medium heat and fill halfway with oil. Allow oil to heat to 350°F (177°C) while you prepare the funnel cake batter.
- In a medium-sized mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
- In a separate large mixing bowl, whisk together the milk, granulated sugar, eggs, and vanilla extract until fully combined. Add the dry ingredients to the wet ingredients and mix until just combined.
- Once the oil has reached 350°F (177°C) pour the funnel cake batter into a funnel, using your finger to close off the end of the funnel, (or pour the batter into a plastic squeeze bottle or liquid measuring cup).
- Carefully pour about 1/4 - 1/3 cup of the batter into the oil in a circular motion overlapping itself. Allow to cook until lightly golden brown on the bottom (about 1-2 minutes), then carefully flip with tongs or a flat spatula and allow to cook for an additional 1-2 minutes or until cooked through.
- Carefully remove the cooked funnel cakes with tongs or a flat spatula and transfer to a baking sheet or plate lined with paper towels. Allow to cool slightly, then top with powdered sugar or your favorite toppings, and enjoy!