Awesome Funnel Cake

Funnel cake is the state-fair classic that turns a thin egg-and-milk batter into a crisp, lacy spiral of fried dough. The name comes from the tool, you pour the batter straight through a funnel held over hot fat, opening and closing the spout with your finger to create the signature looping pattern.

Start the pour from the center of the pan and spiral outward, the way you would draw a spiral on paper. This builds a connected, dinner-plate-sized cake that holds together when flipped.

The batter should be smooth and lump-free, gently beat until you can hold no more lumps. Too thick and it will not flow, too thin and it will scatter into beads in the oil instead of forming a continuous ribbon.

Fry hot, around 375°F (190°C), and just 2 to 3 minutes a side is enough. Drain on paper to wick off excess fat, then shower with confectioners sugar while still hot so it clings to the surface.

Serve warm. Funnel cake waits for no one once it cools.

Pro Tips

• Use a wide-mouth funnel with a tip large enough for the batter to flow but small enough to control the stream.
• Test the oil with a single drop of batter, it should sizzle and rise within seconds.
• Flip with two spatulas, the lacy structure is fragile and a single flip can tear it.
• Keep cakes warm on a rack in a 200°F (95°C) oven while you fry the rest, never stack them or they steam each other limp.

Variations

• Drizzle warm with chocolate sauce or strawberry syrup for a sundae-style treat.
• Add a teaspoon of vanilla and a pinch of cinnamon to the batter for a churro-like aroma.
• Top with sliced strawberries and whipped cream for a fairground strawberry shortcake style.