Prep time: 10 minutes
Cook time: 5 minutes
Servings: 5 funnel cakes
Ingredients:
-2 cups all-purpose flour
-2 tbsp granulated sugar
-1 tsp baking powder
-1/2 tsp salt
-1 cup milk
-2 large eggs, lightly beatened
-1/2 tsp vanilla extract (optional)
-vegetable oil, for frying
-powdered sugar, for dusting
**Vegan option: use egg substitute
**Gluten-free: use gluten-free flour
Directions:
In a medium-sized bowl, whisk together flour, sugar, baking powder, and salt until well-combined.
In a separate bowl, whisk together the milk, eggs, and vanilla extract (optional) until well-combined.
While whisking, gradually add dry ingredients to wet, and stir the mixture is smooth and combined. Set aside.
Fill a medium-sized saucepan 2-3" deep with vegetable oil. Set on stovetop over medium-low heat and place a candy thermometer in the oil (make sure the top of the thermometer is in the middle of the oil and not touching the bottom or it will read hotter than it actually is). Heat the oil to 370-375 degrees fahrenheit.
Once the oil is heated, portion about 1/3-1/2 cup of batter into a liquid measuring cup. Slowly drizzle the batter into the oil in a thin stream, swirling and criss-crossing the batter over itself. Fry on each side until golden brown (about 90 seconds per side) then remove to a paper towel-lined plate.
Dust with powdered sugar and serve warm with a drizzle of chocolate, whipped cream like Jin had! Enjoy!!
*Note: Repeat with remaining batter if need be but beware of the oil temperature and use new oil if need be.