These crispy funnel cake sticks are an easy-to-make, bite-sized version of the classic fair treat. Perfectly golden and dusted with powdered sugar, they’re great for dipping in chocolate sauce, caramel, or fruit jam.
Crispy Funnel Cake Sticks
Description
These crispy funnel cake sticks are an easy-to-make, bite-sized version of the classic fair treat. Perfectly golden and dusted with powdered sugar, they’re great for dipping in chocolate sauce, caramel, or fruit jam.
Ingredients
Scale
- 2 cupsall-purpose flour
- 1/4 cupgranulated sugar
- 1 teaspoonbaking powder
- 1/2 teaspoonsalt
- 2large eggs
- 1 cupmilk
- 1 teaspoonvanilla extract
- Vegetable oilfor frying
- Powdered sugarfor dusting
Instructions
- Prepare the Batter:In a large bowl, whisk together the flour, sugar, baking powder, and salt.In a separate bowl, whisk the eggs, milk, and vanilla extract until frothy.Gradually add the wet ingredients to the dry ingredients, whisking until you have a smooth batter. The consistency should be slightly runnier than pancake batter.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk the eggs, milk, and vanilla extract until frothy.
- Gradually add the wet ingredients to the dry ingredients, whisking until you have a smooth batter. The consistency should be slightly runnier than pancake batter.
- Heat the Oil:In a deep skillet or large pot, heat about 2 inches of vegetable oil to 350°F (175°C). Use a candy thermometer to monitor the temperature for the best results.
- In a deep skillet or large pot, heat about 2 inches of vegetable oil to 350°F (175°C). Use a candy thermometer to monitor the temperature for the best results.
- Pipe the Sticks:Transfer the batter to a piping bag with a medium round tip or use a plastic bag with the corner snipped off.Carefully pipe 3-4 inch sticks of batter into the hot oil, frying only a few at a time to avoid overcrowding.
- Transfer the batter to a piping bag with a medium round tip or use a plastic bag with the corner snipped off.
- Carefully pipe 3-4 inch sticks of batter into the hot oil, frying only a few at a time to avoid overcrowding.
- Fry and Drain:Fry each funnel cake stick for about 30-60 seconds on each side, or until golden brown.Remove the sticks from the oil with a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain.
- Fry each funnel cake stick for about 30-60 seconds on each side, or until golden brown.
- Remove the sticks from the oil with a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain.
- Serve:Dust the funnel cake sticks generously with powdered sugar. Serve immediately with dipping sauces like chocolate or caramel.
- Dust the funnel cake sticks generously with powdered sugar. Serve immediately with dipping sauces like chocolate or caramel.
Notes
Storage: Best served fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer to maintain crispiness.
Dipping Sauce Ideas: Try marshmallow fluff, chocolate sauce, caramel dip, or fruit preserves.
