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Homemade Funnel Cake Made in the Instant Pot Recipe

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  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Dessert
  • Method: Instant Pot
  • Cuisine: American

Description

This Homemade Funnel Cake recipe uses an Instant Pot for frying, delivering a crispy, golden treat dusted with powdered sugar. With a smooth, thick batter made from simple pantry ingredients, this carnival favorite is easy to prepare at home using the sauté mode of the Instant Pot and vegetable oil heated to 350°F.

Ingredients

Wet Ingredients

  • 1 cup milk
  • 4 eggs
  • 4 tablespoons water
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 4 tablespoons sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups flour

Frying

  • Vegetable oil, enough to fill 2 inches of the Instant Pot

Topping

  • 1 cup powdered sugar

Instructions

  1. Heat the Oil: Fill the Instant Pot with vegetable oil to a depth of 2 inches. Set it to sauté mode and attach a candy thermometer to monitor the oil temperature, heating it to 350°F. This heating process typically takes 20-30 minutes.
  2. Prepare Wet Ingredients: In a mixing bowl, whisk together the eggs, milk, vanilla extract, and water until the mixture is smooth and well combined.
  3. Add Dry Ingredients: Whisk in the sugar, salt, and baking powder into the wet mixture until fully incorporated.
  4. Finish the Batter: Gradually add the flour to the mixture, stirring continuously until you achieve a thick, smooth batter with no lumps.
  5. Prep Piping Bag: Once the oil reaches 350°F, transfer the batter into a gallon-sized zip lock bag and cut off a small corner to create a piping bag, or alternatively use a piping or squeeze bottle for better control.
  6. Fry the Funnel Cake: Carefully squeeze the batter into the hot oil in random, overlapping lines to form a freeform cake, leaving space for expansion. Cook for 5 minutes until golden on one side, then use tongs or a slotted spoon to flip it and cook another 5 minutes on the other side.
  7. Drain and Cool: Remove the cooked funnel cake from the oil and place it on paper towels or a wire rack to drain excess oil and cool slightly.
  8. Finish and Serve: Once the funnel cake has cooled enough to handle, dust generously with powdered sugar and add any desired toppings. Serve immediately to enjoy the best texture.

Notes

  • Maintain the oil temperature at around 350°F to ensure a crispy texture and even cooking.
  • Use a candy thermometer for precise temperature control when frying in the Instant Pot.
  • Cut the piping bag corner small to control the flow of batter and create classic funnel cake shapes.
  • Serve funnel cakes immediately after dusting with powdered sugar for optimal crispness.
  • Be cautious when frying in the Instant Pot; handle hot oil carefully to avoid burns.

Find it online: https://slsrecipes.com/homemade-funnel-cake-made-in-the-instant-pot-recipe/