Description
Delight in these crispy and golden Funnel Cake Fries, a fun twist on the classic carnival treat. Light, airy, and perfectly sweet with a dusting of cinnamon powdered sugar, these fries are made by frying a simple batter in hot oil, creating irresistible zigzag shapes that are perfect for sharing and snacking.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons cornstarch
Wet Ingredients
- 1 large egg
- 1/2 cup whole milk
- 1/4 cup club soda (cold)
- 1 teaspoon vanilla extract
For Frying and Topping
- 4 cups vegetable oil (for frying)
- 1/2 cup powdered sugar
- 1 teaspoon ground cinnamon
Instructions
- Heat the oil: Pour 4 cups of vegetable oil into a deep pot or Dutch oven and attach a candy or frying thermometer. Heat the oil to 375°F, adjusting the heat to maintain a temperature between 370°F and 380°F for perfectly crispy fries.
- Mix dry ingredients: In a medium bowl, whisk together 1 cup all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, 1/4 teaspoon salt, and 2 teaspoons cornstarch until well combined for a consistent batter base.
- Combine wet ingredients: In a separate bowl, lightly beat 1 large egg, then stir in 1/2 cup whole milk, 1/4 cup cold club soda, and 1 teaspoon vanilla extract until smooth. Keeping the soda cold helps create a light, airy texture.
- Make the batter: Pour the wet mixture into the dry ingredients and stir gently until there are no pockets of flour, maintaining some lumps to avoid overmixing. The batter should be thick but pourable.
- Prepare batter for frying: Transfer the batter to a 16-ounce squeeze bottle or a pastry bag with a 1/4-inch round tip, giving you control for piping the fries into the oil.
- Fry the fries: When the oil reaches 375°F, squeeze the batter into the hot oil in 3-inch zigzag patterns. Fry only 3 to 4 strips at a time to prevent the oil temperature from dropping.
- Cook until golden: Fry each batch for 2 to 2½ minutes, turning once halfway through for even cooking, until golden brown and crispy. Avoid burning by monitoring color closely.
- Drain and coat: Remove the fries with a spider skimmer and place them on a wire rack over a baking sheet to drain excess oil. While still hot, toss the fries in a mixture of 1/2 cup powdered sugar and 1 teaspoon ground cinnamon for a sweet, flavorful finish.
Notes
- Maintain oil temperature carefully to ensure crispy fries and avoid oily or burnt results.
- Using cold club soda keeps the batter airy, which is key to light funnel cake fries.
- Do not overcrowd the pot when frying to maintain consistent oil temperature.
- The squeeze bottle or pastry bag allows for precise shaping and less mess during frying.
- For a gluten-free option, substitute flour with a gluten-free baking blend.
- Serve immediately for best texture, as the fries can lose crispness if left out too long.
