Classic Funnel Cake

Add 1 cup of milk, 1 cup of water, and 1/2 teaspoon of vanilla extract. Continue whisking until well combined.
Stir in 1/4 cup of sugar, 1 tablespoon of baking powder, and 1/4 teaspoon of salt, mixing until fully incorporated.
Gradually add 3 cups of all-purpose flour to the mixture, whisking continuously until the batter is smooth and free of lumps.
2. Heat the Oil
Pour canola or vegetable oil into a heavy skillet or deep fryer, making sure the oil is about 1/2 to 1 inch deep.
Heat the oil to 375°F (190°C), using a thermometer to ensure the correct temperature for frying.
3. Fry the Funnel Cakes
Transfer the batter into a funnel or a squeeze bottle.
If using a funnel, cover the spout with your finger before filling it with batter. Carefully release your finger to drizzle the batter into the hot oil, creating a web-like pattern.
Fry each funnel cake for about 2-3 minutes on each side until golden brown.
Use tongs to remove the funnel cake from the oil and place it on a paper towel-lined plate to drain excess oil.
4. Serve
Once drained, dust the funnel cake generously with powdered sugar. You can also serve it with chocolate syrup, fruit, or whipped cream for an extra treat.
Serving and Storage Tips