Description
Crispy Funnel Cake Sticks are a delightful fried treat featuring a light and airy batter, perfectly golden and dusted with powdered sugar. These sticks offer the nostalgic taste of classic carnival funnel cakes in an easy-to-handle finger food format, perfect for sharing or enjoying as a sweet snack.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 1/2 cups milk
- 1 teaspoon vanilla extract
Frying and Finishing
- Vegetable oil (for frying, about 2 inches deep)
- Powdered sugar (for dusting)
Instructions
- Mix Dry Ingredients: In a large mixing bowl, combine 2 cups of all-purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt. Stir them together thoroughly to evenly distribute all components.
- Prepare Wet Ingredients: In a separate bowl, whisk together 2 large eggs, 1 1/2 cups milk, and 1 teaspoon vanilla extract until the mixture is smooth and fully combined.
- Combine Batter: Gradually pour the wet mixture into the dry ingredients, stirring continuously until the batter is smooth and free of lumps, ensuring an even texture for frying.
- Heat Oil: Pour vegetable oil into a skillet or fryer to a depth of about 2 inches. Heat the oil to 375°F (190°C), using a thermometer to maintain a consistent frying temperature.
- Pipe Batter into Oil: Fill a squeeze bottle or piping bag with the batter. Carefully pipe the batter into the hot oil in long strips, doing this in batches to avoid overcrowding the pan and to maintain oil temperature.
- Fry Funnel Cake Sticks: Fry each strip for 2 to 3 minutes on each side or until they turn golden brown and crisp. Use tongs or a slotted spoon to flip them gently during cooking for even crispiness.
- Drain and Serve: Remove the fried sticks with a slotted spoon and drain on paper towels to remove excess oil. While still warm, dust generously with powdered sugar for a sweet finishing touch.
Notes
- Maintain oil temperature between batches to ensure even frying and prevent soggy sticks.
- Use a squeeze bottle or piping bag with a medium tip for neat, consistent strips.
- Serve immediately for the best crisp texture; leftovers can be reheated briefly in the oven.
- For extra flavor, try adding a pinch of cinnamon or nutmeg to the dry ingredients.
