Funnel Cakes

Funnel cakes are a classic fairground treat, beloved for their crispy texture and delicate sweetness. The golden lattice pattern created by the batter makes for an irresistible treat, while the dusting of powdered sugar adds the perfect finishing touch.

1. Ingredients:

• 1 1/2 cups plain flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons granulated sugar
• 1 cup milk
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon (optional)
• 1/4 teaspoon ground nutmeg (optional)
• 2 cups vegetable oil (for frying)
• Powdered sugar (for dusting)

Directions:

1. In a large bowl, whisk together the flour, baking powder, salt, sugar, cinnamon, and nutmeg.
2. In a separate bowl, whisk together the milk, egg, and vanilla extract until well combined.
3. Gradually pour the wet ingredients into the dry ingredients, stirring gently until the batter is smooth. The batter should be thick, but pourable.
4. Heat the vegetable oil in a deep fryer or large saucepan over medium heat until it reaches 180°C (350°F). You can test the oil by dropping a small amount of batter into it – it should immediately float and sizzle.
5. To make the funnel cakes, pour the batter into a funnel or a squeeze bottle with a narrow tip. Hold the funnel over the hot oil and drizzle the batter in a circular motion to form a lattice pattern.
6. Fry the funnel cakes for 2-3 minutes on each side, or until golden brown and crispy. Use tongs or a slotted spoon to carefully flip them.
7. Once golden and crisp, remove the funnel cakes from the oil and place them on a paper towel-lined plate to drain any excess oil.
8. Dust generously with powdered sugar and serve immediately. Optional: Top with whipped cream, chocolate sauce, or fresh berries.

Prep Time: 10 minutes | Cooking Time: 6-8 minutes | Total Time: 18 minutes
Kcal: 300 kcal (per funnel cake) | Servings: 4 servings