Description
Delight in the classic fair treat with these Crispy Funnel Cake Sticks. Light, golden, and perfectly crispy on the outside with a tender, fluffy interior, they’re easy to make at home. Fried to perfection and dusted generously with powdered sugar, these funnel cake sticks are a sweet and satisfying snack or dessert for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 1/2 cups milk
- 1 teaspoon vanilla extract
For Frying & Serving
- Vegetable oil (for frying, approximately 2 inches deep)
- Powdered sugar (for dusting)
Instructions
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Stir well to distribute the leavening agent and seasoning evenly throughout the flour.
- Prepare Wet Mixture: In a separate bowl, whisk together the eggs, milk, and vanilla extract until the mixture is smooth and homogeneous.
- Combine Batter: Gradually pour the wet mixture into the dry ingredients, stirring continuously until the batter is smooth and free of lumps, ensuring an even texture for frying.
- Heat Oil: Heat about 2 inches of vegetable oil in a deep skillet or fryer to 375°F (190°C). Maintaining this temperature is critical for achieving a crispy golden exterior without absorbing excess oil.
- Pipe Batter into Oil: Using a squeeze bottle or piping bag, pipe the batter in long strips directly into the hot oil. Work in batches to avoid overcrowding the pan, which could lower the oil temperature.
- Fry Until Golden: Fry the funnel cake sticks for 2 to 3 minutes on each side. Flip carefully using a slotted spoon or tongs once the first side is golden brown. Continue frying until both sides are crispy and golden.
- Drain and Dust: Remove the cooked funnel cake sticks from the oil with a slotted spoon, allowing excess oil to drain. Place them on paper towels briefly, then dust generously with powdered sugar before serving.
Notes
- Maintain oil temperature consistently at 375°F to ensure crispiness and prevent soggy funnel cakes.
- Use a piping bag with a medium round tip or a squeeze bottle for easier handling and uniform strips.
- Do not overcrowd the skillet during frying to maintain proper oil temperature and even cooking.
- Powdered sugar can be substituted or complemented with cinnamon sugar or a drizzle of chocolate sauce for variation.
- Leftovers can be reheated in an air fryer or oven to retain crispiness.
