Funnel Cake Recipe
Dating back to the Middle Ages, funnel cake, also known as "plow lines" or "tortas de chanchullo," was a popular delicacy enjoyed during festivities and carnivals across Europ
Equipment
- Funnel or squeeze bottle
- Deep fryer or large skillet
- Tongs
- Paper towels
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 3/4 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- Vegetable oil, for frying
- Powdered sugar, for dusting
Instructions
- In a mixing bowl, whisk together the flour, baking powder, salt, and sugar.
- In a separate bowl, beat the egg, then add milk and vanilla extract. Mix well.
- Gradually add the wet ingredients to the dry ingredients, whisking until smooth and lump-free.
- Heat vegetable oil in a deep fryer or large skillet to 375°F (190°C).
- Pour the batter into a funnel or squeeze bottle.
- Holding the funnel or bottle over the hot oil, drizzle the batter in a circular motion, starting from the center and working outward to create a lacy pattern.
- Fry the funnel cake for 2-3 minutes on each side, or until golden brown and crispy.
- Using tongs, carefully remove the funnel cake from the oil and drain on paper towels.
- Dust generously with powdered sugar before serving.