Once the batter is mixed, I pour it into a squeeze bottle. This step makes shaping the fries effortless. If your squeeze bottle has a small opening, snip it slightly wider so the batter flows smoothly. Meanwhile, I heat my oil over medium heat until it reaches that sweet spot around 350°F. You want it hot enough so the fries puff and turn golden, but not so hot that they brown before cooking through.
As soon as the oil is ready, I pipe long strips of batter into the pot, cutting them with a spoon or tongs if they get too long. They puff up beautifully within seconds, and I flip them carefully so both sides turn a beautiful golden brown. The kitchen fills with that iconic fairground smell, and it’s impossible not to feel instantly happy.
After frying, I always transfer the fries to a paper towel-lined plate to drain. While they’re still warm—this is important—I shower them generously with powdered sugar. If you wait until they cool, the sugar won’t stick as well. I serve them immediately because funnel cake fries taste their absolute best fresh and warm, still slightly crisp on the edges.
Pro Tips for Best Results
One tip I swear by is keeping the oil at a consistent temperature. When I first tested this recipe, my oil got too hot, and the fries browned way too fast while staying doughy inside. Now, I always lower the heat slightly after the first batch to keep things even.
Another trick is not to overfill the squeeze bottle. When it’s too full, it’s harder to control the flow of batter, and you end up with wiggly, uneven fries. A half-full bottle gives you the best precision, especially if you want restaurant-style presentation.
I’ve also discovered that using fresh powdered sugar—not the stuff that’s been sitting open absorbing moisture—makes the coating fluffier and prettier. If your powdered sugar has clumps, sift it before sprinkling. It makes a surprisingly big difference.
Finally, fry in small batches. It prevents the oil temperature from dropping and keeps the fries from sticking together. When I rushed a batch once, I ended up with a tangle of fries fused together like a funnel cake blob—not ideal but still tasty!
Common Mistakes to Avoid
The biggest mistake you can make is using oil that’s too cool. If the oil isn’t hot enough, the fries absorb too much oil, making them heavy and greasy. I did this once in a hurry, and the difference was huge. Always wait until the batter sizzles instantly when dropped in.(See the next page below to continue…)