Description
These crispy funnel cake sticks are an easy-to-make, bite-sized version of the classic fair treat. Perfectly golden and dusted with powdered sugar, they’re great for dipping in chocolate sauce, caramel, or fruit jam.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- Vegetable oil for frying
- Powdered sugar for dusting
Instructions
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Prepare the Batter:
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk the eggs, milk, and vanilla extract until frothy.
- Gradually add the wet ingredients to the dry ingredients, whisking until you have a smooth batter. The consistency should be slightly runnier than pancake batter.
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Heat the Oil:
- In a deep skillet or large pot, heat about 2 inches of vegetable oil to 350°F (175°C). Use a candy thermometer to monitor the temperature for the best results.
- Pipe the Sticks:
- Transfer the batter to a piping bag with a medium round tip or use a plastic bag with the corner snipped off.
- Carefully pipe 3-4 inch sticks of batter into the hot oil, frying only a few at a time to avoid overcrowding.
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Fry and Drain:
- Fry each funnel cake stick for about 30-60 seconds on each side, or until golden brown.
- Remove the sticks from the oil with a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain.
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Serve:
- Dust the funnel cake sticks generously with powdered sugar. Serve immediately with dipping sauces like chocolate or caramel.
Notes
- Storage: Best served fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer to maintain crispiness.
- Dipping Sauce Ideas: Try marshmallow fluff, chocolate sauce, caramel dip, or fruit preserves.