0:00
Repeat swirling and frying for remaining
0:02
batter to make four funnel cakes. Then
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stack and garnish for a festive fair
0:06
style presentation. We're making classic
0:08
fairground funnel cakes fast and golden
0:11
using simple pantry staples measured
0:13
exactly for crisp, delicate webs and
0:15
sweet finishes. First, whisk together
0:17
flour, sugar, baking powder, and salt to
0:20
evenly distribute leavenning and
0:21
sweetness for a smooth batter base. In a
0:24
separate bowl, beat eggs with milk and
0:26
vanilla until fully combined, creating a
0:29
silky, pourable base for the batter.
0:32
Gradually stream wet ingredients into
0:34
dry, whisking constantly, until the
0:36
batter becomes smooth and thin like
0:38
classic pancake batter. Pour vegetable
0:40
oil 2 in deep into a heavy pot and heat
0:45
F for crisp, quick frying. Transfer
0:48
smooth batter into a squeeze bottle or
0:50
funnel, ensuring a steady, controlled
0:52
stream for clean lacy patterns in hot
0:55
oil. Over hot oil, release batter in
0:58
overlapping circles and crisscrosses,
1:00
building a lacy disc that holds together
1:02
without thick spots. Fry 1 to 2 minutes
1:05
per side until deep golden. Then, gently
1:08
flip with a spider to cook the second
1:12
Drain briefly on paper towels. Transfer
1:14
to a plate. Shower generously with
1:16
powdered sugar and serve warm with your
1:18
favorite toppings. Repeat swirling and
1:21
frying for remaining batter to make four
1:23
funnel cakes. Then stack and garnish for
1:25
a festive fair style presentation.
