Description
These Funnel Cake Fries are a delightful treat, featuring light and crispy fried batter strips dusted with cinnamon powdered sugar. Perfect for a fun snack or dessert, they combine the classic funnel cake flavor with an easy-to-eat fry shape, fried to a golden brown crisp for a perfect balance of texture and sweetness.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons cornstarch
Wet Ingredients
- 1 large egg
- 1/2 cup whole milk
- 1/4 cup club soda (cold)
- 1 teaspoon vanilla extract
For Frying and Coating
- 4 cups vegetable oil (for frying)
- 1/2 cup powdered sugar
- 1 teaspoon ground cinnamon
Instructions
- Heat the Oil: Pour 4 cups of vegetable oil into a deep pot or Dutch oven and clip a candy or frying thermometer to the pot. Heat the oil to 375°F, maintaining the temperature between 370°F and 380°F to ensure perfect crispiness.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 cup all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, 1/4 teaspoon salt, and 2 teaspoons cornstarch until fully blended.
- Combine Wet Ingredients: In a separate bowl, lightly beat 1 large egg, then stir in 1/2 cup whole milk, 1/4 cup cold club soda, and 1 teaspoon vanilla extract until smooth. Keep the club soda cold to maintain batter lightness.
- Make the Batter: Pour the wet mixture into the dry ingredients and stir gently until mixed with no dry pockets, keeping the batter thick but pourable and slightly lumpy without overmixing.
- Prepare for Frying: Transfer the batter into a 16-ounce squeeze bottle or a pastry bag fitted with a 1/4-inch round tip for controlled and even batter dispensing into the hot oil.
- Fry the Batter: Once the oil is at 375°F, squeeze the batter into the oil in 3-inch zigzag strips, frying 3–4 strips at a time to avoid lowering the oil temperature.
- Cook and Turn: Fry each batch for 2 to 2½ minutes, turning once halfway through to ensure even golden brown cooking without burning.
- Drain and Coat: Use a spider skimmer to transfer fries to a wire rack set over a baking sheet to drain excess oil. While still hot, toss them in a mixture of 1/2 cup powdered sugar and 1 teaspoon ground cinnamon to coat evenly and serve immediately.
Notes
- Maintaining the oil temperature is crucial for crispy fries and avoiding greasy texture.
- Using cold club soda helps incorporate air into the batter, making the fries lighter and fluffier.
- A squeeze bottle or pastry bag helps create uniform fry shapes and prevents batter waste.
- Fry in small batches to keep oil temperature stable and fries crispy.
- Serve immediately after dusting with cinnamon sugar for best texture and flavor.
