- 1/4 teaspoon salt
- 1/2 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon (plus more for dusting)
- Vegetable oil (for frying)
- Powdered sugar (for dusting)
Equipment Needed
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Piping bag or plastic bag (with a corner snipped off)
- Deep frying pan or heavy pot
- Slotted spoon
- Paper towels (for draining)
- Cooling rack
Step-by-Step Instructions
To kick things off, I start by pulling together all my ingredients, laying them out on the countertop like a familiar stage for a cooking show. In a medium mixing bowl, I whisk the flour, granulated sugar, baking powder, and salt together. It’s a simple blend, but I’ve learned that the key is to mix thoroughly—no one wants lumps ruining their funnel cake sticks! I then add the milk, egg, vanilla extract, and cinnamon. As I stir it together, the batter transforms into a lovely thick consistency that seems practically inviting.
Next comes the fun part—frying! After pouring vegetable oil into my frying pan, I heat it up to about 375°F (I highly recommend using a thermometer for accuracy). I’ve made the mistake of not checking the temperature before, which turns the batter too greasy or, worse, leaves it raw. Once the oil is hot and shimmering, I transfer my batter to a piping bag. This is where the magic happens! I carefully squeeze the batter into the hot oil, creating twisty, random shapes. Watching them bubble and crisp up is a delight; it’s as close to magic as I’ll get in my kitchen!
After about 1-2 minutes, I flip them using my slotted spoon, ensuring both sides are golden brown. I can’t stress enough how important it is to keep an eye on them! They can go from perfectly cooked to burnt in a matter of seconds. Once they’re ready, I carefully remove them and let them drain on a cooling rack lined with paper towels. This place always smells heavenly and makes me want to dive right in! (See the next page below to continue…)