Pour 1.5 to 3 inches of oil into a saucepan or frying pan and heat oil to about 375°F/185-190°C).
In a small to medium bowl (I find a measuring cup works best), mix all ingredients together until well combined, smooth with no lumps. It should have the consistency of somewhat thin pancake batter.
When oil reaches temperature, slowly pour, in a thin stream, the batter into the oil. Pour it in circles, crossing over each other, until all batter has been poured into the oil. Fry about 1.5 minutes then turn the funnel cake over, and fry the other side another 1 to 1.5 minutes or until your funnel cake is golden brown and delicious on both sides.
If preferred, you can make two smaller funnel cakes by pouring half the batter in first, then pouring the rest of the batter in once the first funnel cake is done cooking.
Place cooked funnel cake onto a paper plate, or on a plate with a couple of paper towels placed over it. Let the funnel cake set for 1 to 3 minutes, then top with your favorite toppings and enjoy!
Yes, the "proper" way is to mix all the dry ingredients together, then mix all the wet ingredients together, then slowly add the wet ingredients to the dry ingredients. However, (1) I'm lazy, (2) this is faster, (3) only one bowl/cup to clean, and (4) when we're working with small total mass of ingredients as we are here, it really doesn't make any difference at all in the end!
0 servings