Funnel Cake: A Classic Fair Favorite at Home

In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, whisk the milk, egg, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until a smooth batter forms. The batter should be thick but pourable. If it’s too thick, add a little more milk to reach the desired consistency.
Heat the Oil:

Pour about 2-3 inches of vegetable oil into a deep skillet or heavy-bottomed pot. Heat the oil over medium-high heat to 375°F (190°C). You can check the temperature using a thermometer or drop a small amount of batter into the oil to see if it sizzles immediately.
Fry the Funnel Cake:

Once the oil is hot, pour the batter into a funnel or squeeze bottle. Cover the opening with your finger and carefully release the batter over the hot oil in a circular, swirling motion. Start from the center and work your way outward to form a lacy, spiral shape.
Fry the funnel cake for about 2-3 minutes, or until it turns golden brown. Use tongs to flip it halfway through to ensure both sides cook evenly.
Remove the funnel cake from the oil and place it on a paper towel-lined plate to drain any excess oil.
Dust with Powdered Sugar:

Generously dust the funnel cake with powdered sugar while it’s still warm. You can use a sifter or a fine mesh sieve for even distribution.
Serve and Enjoy:

Serve your funnel cake immediately, warm and crispy. It’s perfect on its own, or you can top it with chocolate sauce, whipped cream, or fresh fruit for extra indulgence.
Serving and Storage Tips: