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In a large bowl, whisk together the sugar, baking powder, salt, egg, and milk.
Gradually add the flour and whisk until smooth. Add vanilla if using.
Heat oil in a deep pan (about 2 inches deep) over medium heat until hot (about 350°F/175°C).
Pour batter into a squeeze bottle, piping bag, or use a funnel.
Pour batter in a circular motion into the hot oil to form a web-like shape.
Fry until golden brown on both sides, about 1–2 minutes per side.
Remove and drain on paper towels.
Dust with powdered sugar and serve warm.
Serving and Storage Tips:
Best served immediately after frying.
Store leftovers in the fridge for up to 1 day, reheat in oven or air fryer for crispness.
Variations:
Top with fresh fruits, chocolate sauce, or cinnamon sugar.
Use almond or oat milk for a dairy-free version.
Add a dash of nutmeg or cardamom for warm spice.
FAQ:
Can I make the batter in advance?
Yes, store it in the fridge for up to 1 day. Stir before using.
Can I air fry funnel cakes?
It’s possible, but they won’t be as crispy as deep-fried.
What’s the best oil to use?
Neutral oils like canola or vegetable oil work best.
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