Instructions
In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
In a separate bowl, whisk together the eggs, milk, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, stirring until smooth.
Heat about 2 inches of vegetable oil in a deep skillet or fryer to 375°F (190°C).
Pour the batter into a squeeze bottle with a wide opening or a piping bag fitted with a large round tip.
Squeeze the batter into the hot oil in long, thin strips, cooking a few at a time.
Fry the strips for 2-3 minutes on each side, or until golden brown and crispy.
Remove the funnel cake fries with a slotted spoon and drain on paper towels.
Dust the hot fries generously with powdered sugar before serving.
Notes
- Consistency of the Batter: The batter should be smooth and pourable, similar to pancake batter. If it’s too thick, add a small amount of milk until it flows easily through the squeeze bottle or piping bag.
- Oil Temperature: Maintaining the oil at 375°F (190°C) is key to achieving crispy sticks. If the oil is too cool, the sticks will become greasy; if too hot, they may cook too quickly and burn on the outside before cooking through.
- Batches for Frying: Fry the sticks in small batches to prevent the oil temperature from dropping. Overcrowding the pan will affect crispiness and cooking consistency.
- Powdered Sugar Topping: Dust the powdered sugar while the sticks are still warm. This not only adds sweetness but also gives a visually appealing finish.
- Storage: Funnel cake sticks are best enjoyed fresh. If you have leftovers, store them in an airtight container at room temperature and reheat in an oven or air fryer to revive the crispiness.
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