Description
Crispy, golden Funnel Cake Fries made from a smooth vanilla batter, deep-fried to perfection, and dusted with powdered sugar. These sweet, crunchy treats are perfect for sharing as a fun dessert or snack.
Ingredients
Units
Scale
Batter
- 1 large egg
- 1/2 cup milk plus 2 tablespoons if needed
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
For Frying and Serving
- Vegetable or canola oil for frying (about 3 inches deep)
- Powdered sugar for dusting
Instructions
- Prepare Wet Ingredients: In a medium bowl, whisk together the egg, ½ cup milk, and vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, mix the flour, baking powder, sugar, and salt thoroughly. Gradually add the dry ingredients to the wet mixture, stirring continuously until the batter is smooth and pourable. If the batter is too thick, add up to 2 additional tablespoons of milk, one at a time, until the desired consistency is reached.
- Prepare for Frying: Pour the batter into a piping bag fitted with a small round tip or transfer to a squeeze bottle for precise control during frying.
- Heat the Oil: In a deep pan or Dutch oven, heat about 3 inches of vegetable or canola oil over medium-high heat until the temperature reaches 340°F to 350°F (170°C to 175°C). Use a thermometer to maintain accurate heat levels throughout frying.
- Fry the Funnel Cake Fries: Pipe 3 to 4 strips of batter, each about 5 to 6 inches long, directly into the hot oil. Fry for 2 to 3 minutes on one side until golden brown, then carefully flip and fry for another 2 to 3 minutes on the other side until evenly crisp and browned.
- Drain Excess Oil: Using a slotted spoon or tongs, transfer the fried fries to a plate lined with paper towels to remove excess oil. Repeat the frying process with the remaining batter, ensuring to keep the oil temperature consistent.
- Finish and Serve: Once all funnel cake fries are cooked, dust them generously with powdered sugar. Serve immediately while warm and crispy for best taste and texture.
Notes
- Use a deep-fry thermometer to ensure the oil stays between 340°F and 350°F for optimal frying temperature.
- If you don’t have a piping bag or squeeze bottle, a zip-top bag with a corner snipped off can work for piping the batter.
- Adjust the milk quantity precisely to get a batter that is pourable but not too runny, ensuring perfect frying texture.
- Drain fries on paper towels to remove excess oil and keep them crispy.
- Serve immediately as the fries are best enjoyed fresh and warm.
- Vegetable or canola oil is preferred for its neutral flavor and high smoke point.
Nutrition
- Serving Size: 1 funnel fry
- Calories: 90 kcal
- Sugar: 3 g
- Sodium: 90 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 20 mg
