Ingredients
1quartvegetable oil for frying
2½cupsall purpose flour,spoon & leveled
1¼tspbaking powder
½tspsalt
½tspground cinnamon
2largeeggs
¼cuplight brown sugar,packed
1tsppure vanilla extract
1½cupswhole milk
Preparation
Pour oil into the pot set over medium heat. Heat to 375 degrees F. Prepare the batter as the oil is heating.
Whisk the flour, baking powder, salt, and cinnamon together in a large bowl. Set aside.
In a medium bowl, whisk the eggs, brown sugar, vanilla, and milk. Pour the wet ingredients into the dry ingredients and whisk until no lumps remain.
Place a wire rack over a baking sheet. This is where the cakes can cool immediately after frying.
If using a funnel, cover the bottom of the spout with a finger while pouring the batter in.
Measure about ⅓ cup of batter and pour into the hot oil, making one large swirl and making sure to connect some of the swirl layers.
Fry until golden brown for about 1 to 2 minutes on each side. Carefully remove with a metal spatula or metal slotted spoon and place onto the wire rack to slightly cool.
Repeat with the remaining batter, then turn off the heat.
Serve the funnel cakes while they’re still a little warm. Top with favorites like confectioners’ sugar, whipped cream, chocolate syrup, caramel, or sprinkles.
Cakes are best enjoyed the same day, though they keep in the refrigerator for a couple of extra days.
