Description
Funnel Cake Fries are a fun and crispy twist on traditional funnel cake, perfect as a sweet snack or dessert. Light and airy strips of batter are fried until golden brown and dusted with powdered sugar for a delightful treat.
Ingredients
Units
Scale
Batter
- 1 large egg
- 1/2 cup milk plus 1-2 tablespoons, if needed
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
For Frying and Serving
- Vegetable or canola oil for frying (about 3 inches deep)
- Powdered sugar for dusting
Instructions
- Prepare the Wet Ingredients: In a medium bowl, whisk together the egg, milk, and vanilla extract until smooth.
- Combine Dry Ingredients: In a separate bowl, mix the flour, baking powder, sugar, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until the batter is smooth and pourable. If the batter is too thick, add 1 to 2 tablespoons of milk one at a time until it reaches the right consistency.
- Ready the Piping Method: Pour the batter into a piping bag fitted with a small round tip or use a squeeze bottle for better control when frying.
- Heat the Oil: In a deep pan or Dutch oven, heat about 3 inches of vegetable or canola oil over medium-high heat until the temperature reaches 340°F–350°F (170°C–175°C), adjusting heat as necessary to maintain temperature.
- Fry the Batter Strips: Pipe 3 to 4 strips of batter, each about 5 to 6 inches long, directly into the hot oil. Fry for 2 to 3 minutes on one side, then carefully flip and fry for another 2 to 3 minutes until golden brown and crispy.
- Drain Excess Oil: Use a slotted spoon or tongs to transfer the funnel cake fries to a plate lined with paper towels to drain excess oil. Repeat with remaining batter, keeping the oil at the correct temperature.
- Serve with Powdered Sugar: Once all fries are cooked, dust them generously with powdered sugar and serve immediately while warm and crispy.
Notes
- To ensure crispiness, maintain the oil temperature between 340°F and 350°F throughout frying.
- If you don’t have a piping bag or squeeze bottle, a sturdy resealable plastic bag with a small corner cut off can work as a substitute.
- Serve funnel cake fries immediately for the best texture; they tend to soften as they cool.
- For variation, try sprinkling cinnamon sugar instead of powdered sugar for an extra flavor boost.
- Use a candy thermometer for precise oil temperature monitoring to avoid greasy or undercooked fries.
Nutrition
- Serving Size: 1 fry
- Calories: 90 kcal
- Sugar: 3 g
- Sodium: 90 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 20 mg
