Equipment
Ingredients
Batter
- 180 ml whole milk
- 1 egg
- 13 g granulated sugar
- 2½ ml vanilla extract
- 120 g all-purpose flour
- 2 g baking powder
- 3 g kosher salt
Frying and Topping
- 700 ml vegetable oil, neutral
- 20 g confectioners' sugar
Nutrition (per serving)
Method
Whisk the milk, egg, sugar, and vanilla together in a medium bowl until fully combined.
In a separate small bowl, whisk together the flour, baking powder, and salt.
Incorporate the dry ingredients into the wet mixture, whisking until the batter is smooth and pourable.
Heat the vegetable oil in a heavy pot over medium-high heat until it reaches 190°C (375°F).
Line a baking sheet with paper towels and set it near the stove for draining.
Pour 160ml of batter into a measuring cup with a spout.
Drizzle the batter into the hot oil in a circular motion, then zig-zag across the center to connect the strands.
Fry the funnel cake for 90 seconds until the bottom is golden brown.
Flip the cake carefully using tongs and fry the second side for another 90 seconds.
Transfer the cake to the paper towel-lined sheet to drain excess oil.
Dust the hot cake generously with confectioners' sugar using a strainer.
Chef's Notes
- Ensure the oil is deep enough so the batter doesn't hit the bottom of the pot immediately.
- Serve immediately as the texture degrades quickly when cold.
