Funnel Cake

Heat the Frying Oil

• Pour the vegetable oil into a deep, heavy-bottomed pot or Dutch oven to a depth of at least 2 inches.
• Heat the oil over medium-high heat until it reaches 375°F (190°C). Use a deep-fry or candy thermometer for accuracy. This is the most critical step for a non-greasy, crispy result.

Fry the Funnel Cakes

• While the oil heats, prepare your funnel or a squeeze bottle. Pour about 1/2 cup of batter into your chosen tool.
• Once the oil is at temperature, hold the funnel a few inches above the hot oil. If using a funnel, cover the opening with your finger, fill it with batter, then release your finger to let the batter flow.
• Move the funnel in a continuous swirling and crisscrossing motion to create a lacy, 6-inch round cake. Drizzle the last bit of batter over the center to help it hold together.
• Fry for 60-90 seconds on the first side, until the edges are golden brown and crisp.
• Using heat-proof tongs, carefully flip the cake and cook for another 60 seconds on the other side until golden all over.

Drain, Dust, and Serve

• Carefully lift the funnel cake out of the oil with tongs or a spider strainer, allowing excess oil to drip back into the pot.
• Transfer the cake to a wire rack set over a baking sheet to drain. This keeps the bottom from getting soggy.
• While the cake is still hot, dust it generously with powdered sugar using a fine-mesh sieve.
• Serve immediately for the best crispy texture. Repeat the frying process with the remaining batter, making sure the oil returns to 375°F between each cake.