Funnel Cake

  • Yield: 8 5-inch cakes
Funnel Cake

Ingredients

  • Vegetable oil, for frying
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 2 tablespoons light brown sugar
  • Rounded 1/4 teaspoon coarse salt
  • 3/4 cup plus 1 tablespoon whole milk
  • 1 large egg
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon vanilla extract
  • 1/2 cup confectioners' sugar

Directions

  1. Heat 1 inch vegetable oil in a deep-sided cast-iron pan to 350 degrees.

  2. In a medium bowl, whisk together flour, baking powder, brown sugar, and salt. Create a well in center of bowl and pour milk, egg, 2 tablespoons vegetable oil, and vanilla extract into well. Whisk into dry ingredients until batter is smooth and transfer batter to a squeeze bottle with a 1/4-inch opening at top (or to a wet measuring cup).

  3. Holding squeeze bottle 1 inch from oil, carefully squeeze batter into oil in a spiderweb pattern, starting from center, using about 1/4 cup batter per cake. Fry cake, flipping once, until golden brown on both sides, 3-4 minutes total. Transfer to a paper towel-lined plate to drain. Return oil to 350 degrees before frying next cake.

  4. Sift confectioners' sugar over cakes just before serving.

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