Golden and crispy on the outside, light and airy on the inside, and topped with your favorite toppings, this homemade funnel cake recipe is a childhood fair favorite that you can now make any time of the year!
In a deep skillet, add 1-inch of oil. Heat over medium-low heat until temperature reaches 375°F on a digital thermometer. Line a baking sheet with paper towels.
In a large bowl, whisk together milk, eggs, water, and vanilla until well combined.
In a medium bowl, stir together flour, sugar, baking powder, cinnamon, and salt until combined.
Slowly whisk the flour mixture into the milk mixture until smooth.
Using your finger, cover the bottom hole of a large funnel. Add 1 cup batter to the top of the funnel. Holding the funnel over the center of the skillet, remove your finger and swirl the funnel in a circular motion to create a 6- or 7-inch round cake. Fry 1 minute, or until bottom is golden brown. Flip and fry 1 minute more, or until golden brown all over. Transfer to paper towel-lined baking sheet to drain. Repeat with remaining batter, making sure the oil stays at 375 before adding batter.
Sprinkle with powdered sugar and serve warm.
Notes
Storage:I think these are best served fresh, but you can store them in an airtight container in the refrigerator up to 3 days. Freeze: Store funnel cakes individually in airtight containers in the freezer up to 3 months. Wait to sprinkle with powdered sugar until thawed and reheated. Reheat: To make sure the funnel cakes get crispy, I recommend reheating them in an oven and not the microwave.