Funnel Cake Bites
Crispy on the outside, tender and slightly chewy on the inside, Funnel Cake Bites are the perfect little pockets of fairground nostalgia you can make at home.
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Servings: 4 servings
Equipment
- Mixing Bowl
- Deep Fryer
- Squeeze Bottle or Piping Bag
- Slotted Spoon
- Paper Towels
Ingredients
Dry Ingredients
- 1.5 cups All-purpose flour
- 2 tablespoons Sugar
- 1.5 teaspoons Baking powder
Wet Ingredients
- 1 cup Milk, room temperature
- 2 large Eggs, room temperature
- 1 teaspoon Vanilla extract
For Frying
- Oil (vegetable, canola, or peanut oil) For frying
For Dusting
- Powdered sugar For dusting before serving
Instructions
- In a bowl, mix the flour, sugar, and baking powder. Whisk together until evenly combined and no lumps remain.
- In another bowl, whisk together the milk, eggs, and vanilla extract. Beat until smooth and slightly frothy.
- Combine the wet ingredients with the dry ingredients until smooth. Stir just until combined — a few small lumps are okay. The batter should be pourable but not watery.
- Heat oil in a deep fryer or large saucepan to 350°F (175°C). A candy thermometer helps, but you can test by dropping a small bit of batter; it should sizzle and rise slowly.
- Use a squeeze bottle or piping bag to pour the batter into the hot oil in a circular pattern, forming small spirals about 2 to 3 inches across.
- Fry until golden brown, about 2-3 minutes on each side. Use tongs or a slotted spoon to flip carefully for even browning.
- Remove and drain on paper towels. Let excess oil drip off, then transfer to a wire rack if available to keep crisp.
- Dust with powdered sugar before serving. Optionally add cinnamon sugar, chocolate drizzle, or fresh berries for garnish.
Notes
Store leftover Funnel Cake Bites in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 2 days. Crispness will decline when stored.