Ingredients
Method
- To begin, heat the oil in a deep-fat fryer or a larger heavy-bottomed skillet until it reaches a temperature of 375°F (190°C). This high temperature is ideal for frying the funnel cakes to perfection.
- In a large bowl, beat the eggs thoroughly. Add the milk, water, and vanilla to the beaten eggs and mix until well blended. Next, incorporate the flour, sugar, baking powder, and salt into the mixture, whisking diligently until the batter becomes smooth, free of any lumps. Set the bowl aside, as the preparation is now ready for use.
- To start making funnel cakes, cover the bottom of the funnel spout with your finger, preventing the batter from flowing out. Then, ladle approximately ½ cup of batter into the funnel. Hold the funnel several inches above the hot oil, and release your finger, allowing the batter to flow out in a spiral motion. Continue this technique until all of the batter has been used and transformed into delightful funnel cakes.
- Fry each funnel cake for about 2-5 minutes on each side or until they turn golden brown. Use tongs to carefully flip them during frying. Once fried, carefully remove the funnel cakes from the hot oil and place them on a wire rack to cool. Alternatively, you can place them on paper towels to absorb any excess oil. Repeat the frying process with the remaining batter to make more funnel cakes.After frying and cooling, dust the funnel cakes with powdered sugar to add a touch of sweetness. For the best experience, serve the funnel cakes while still warm. Enjoy the delicious treat!