Description
Crispy, golden funnel cake fries made from a light vanilla batter fried until perfectly crunchy and dusted with powdered sugar. This fun twist on classic funnel cake serves as a delicious treat or dessert, perfect for sharing or enjoying as a sweet snack.
Ingredients
Scale
Frying Oil
- Vegetable oil (for frying)
Batter
- 2 large eggs
- 2 tablespoons granulated sugar
- 1 ¼ cups (300 ml) whole milk
- 1 teaspoon vanilla extract
- 2 cups (240 ml) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Heat the oil: Fill a heavy-bottomed pot with two inches of vegetable oil and heat it to 375°F (190°C). This is the optimal temperature for frying the funnel cake fries to achieve a crispy exterior while avoiding greasiness.
- Mix eggs and sugar: In a large bowl, whisk together the 2 large eggs and 2 tablespoons of granulated sugar until the mixture becomes foamy and bright yellow, providing a light texture to the batter.
- Add milk and vanilla: Whisk in 1 ¼ cups of whole milk and 1 teaspoon of vanilla extract until fully combined, infusing the batter with a subtle vanilla flavor and creating a smooth liquid base.
- Incorporate dry ingredients: Gradually add 2 cups of all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt to the wet mixture. Whisk to combine until just smooth and free of lumps, being careful not to overmix to keep the batter light.
- Prepare batter dispenser: Transfer the batter into a squeeze bottle or a large piping bag, making sure to cut an opening about ½ inch wide for piping. This will make it easier to form the fries into the hot oil.
- Set up frying station: Arrange a plate or wire rack lined with paper towels nearby to drain excess oil from the fries after frying.
- Fry the fries: Once the oil is at 375°F, pipe strips of batter into the oil, about 5-6 fries at a time, avoiding overcrowding which can lower the oil temperature. Fry for about 1 minute, then flip using a metal slotted spoon and cook until golden brown on both sides.
- Drain and cool: Remove the fries from the oil and place them on the paper-lined rack to drain excess oil. This helps keep the fries crispy.
- Finish and serve: Continue frying the remaining batter in batches. Once all fries are cooked, dust generously with confectioners’ sugar before serving while warm for the best flavor and texture.
Notes
- Make sure the oil temperature stays consistent at 375°F to ensure even frying and crispiness.
- Do not overcrowd the fryer; frying in small batches prevents oil temperature drop.
- Use a metal slotted spoon or spider for easy flipping and removal from hot oil.
- For even crispier fries, drain well on a wire rack rather than just paper towels.
- You can add cinnamon to the powdered sugar dusting for extra flavor variation.
