Ingredients
Scale
- about 3 cups canola or vegetable oil for frying
- 3/4 cup powdered sugar
- 1 1/2 teaspoons ground cinnamon
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup firmly packed light brown sugar
- 1 large egg plus 1 egg yolk, lightly beaten
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 – 2 cups whole milk (you could make these more vegan by using a milk alternative)
- fresh sliced peaches and raspberries for topping
Instructions
- Pour oil into a small sauce pan (I used a pan with about a 6 to 7-inch diameter), attach a fry or candy thermometer, and preheat oil to 375°F over medium heat. Keep and eye on the oil as it heats. You don’t want it to get too far above 375. Line a baking sheet with paper towels and set aside.
- In a small bowl, combine the powdered sugar and cinnamon. Transfer to a mesh sugar shaker or a small sifter and set aside set aside.
- In a medium bowl, sift together the flour, baking powder, salt and brown sugar. Stir until brown sugar has no or very few lumps. In another bowl, whisk together the egg, yolk, and vanilla extract. Create a well in the center of the dry ingredients and add the egg mixture. Slowly begin to add the milk, about 1/1/2 cups, while whisking together the eggs, flour mixture, and milk as you pour. The batter will be like pourable pancake batter. Whisk until no lumps remain and batter is on the juuust on the thick side of pourable. Transfer the batter to a large measuring cup or pitcher.
- If you have a funnel cake batter dispenser, now is your moment.
- If not, I used a pastry bag and Ateco 804 tip. I placed the tip in the bag, placed the bag in a tall pint glass to fill with batter. Some of the batter will begin to come out of the tip in the pint glass so before embarking on this process, make sure your oil is heated and you’re ready to go. Gently remove the bag from the pint glass, place your finger over the tip to keep the batter from spilling all over the floor and move towards the hot oil.
- Take a deep breath.
- Slowly pour 1/3 cup of the batter into the hot oil in a thin stream, forming a circular shape. The batter will immediately fluff up and fry. If the batter is too thick, add more milk so it pours easily. If the batter spreads too much in the fryer, use a fine-mesh strainer to help contain the batter. Fry until the underside of the funnel cake is browned, about 1 minute. Using the strainer, turn the funnel cake over. Fry until browned on the other side, about 1 minute more.
- Transfer the funnel cake to the prepared baking sheet. You can keep the fried cakes warm in a 200 degree F oven while your complete frying all the batter. Repeat with the remaining batter. Dust the funnel cakes with the confectioners sugar mixture and serve immediately.
