Classic Funnel Cake

Instructions

1. 1

   In a large Mixing Bowl, whisk together the All-Purpose Flour, Granulated Sugar, Baking Powder, Salt, and Cinnamon (if using) until evenly combined.

2. 2

   In a separate Mixing Bowl or large Measuring Cups, whisk together the Eggs, Milk, and Vanilla Extract until smooth.

3. 3

   Pour the wet ingredients into the dry ingredients and Whisk until you have a smooth, lump-free batter. It should be the consistency of thin pancake batter — pourable but not watery. If it's too thick, add Milk 1 tablespoon at a time. Let the batter rest for 5 minutes.

4. 4

   Pour the Vegetable Oil into a deep, heavy-bottomed Skillet or Dutch Oven to a depth of about 1.5 to 2 inches. Heat over medium-high heat until the oil reaches 375°F. Use a Meat Thermometer for accuracy — this temperature is key for a crispy, non-greasy result.

5. 5

   Transfer the batter to a squeeze bottle, a liquid Measuring Cups with a spout, or a Ziploc Bag with one corner snipped off (about a ½-inch opening).

6. 6

   Once the oil is at temperature, hold your batter dispenser about 3–4 inches above the oil. Squeeze or pour the batter in a thin, steady stream in a circular, overlapping, figure-8 or spiral pattern to form a lacy cake about 6–7 inches in diameter. Work quickly and continuously — the whole pour should take about 10–15 seconds.

7. 7

   Fry for 90 seconds to 2 minutes, until the bottom is deep golden brown. Use Tongs or a spider strainer to carefully flip the funnel cake and fry the other side for another 60–90 seconds until golden.

8. 8

   Lift the funnel cake out of the oil and let it drain on a Wire Rack set over a Baking Sheet, or on a paper-towel-lined plate. Allow the oil to return to 375°F before frying the next one. Repeat with remaining batter to make approximately 4 funnel cakes.

9. 9

   Dust each funnel cake generously with sifted Powdered Sugar immediately before serving. Add Whipped Cream, sliced Strawberries, or a drizzle of Chocolate Sauce if desired.