Funnel Cake Deep Fryer: The Ultimate Guide To Making Delicious Treats

Funnel cakes are a staple at fairs, festivals, and carnivals, but you can make them at home using a deep fryer or a large heavy-bottomed pot on the stovetop. The process is simple: combine flour, sugar, baking powder, and salt in a bowl, then add milk, eggs, and vanilla, and stir until the mixture is smooth. Next, heat oil in a deep fryer or pot to 365–375˚F. Carefully drizzle the batter in a swirling motion into the hot oil and fry for 2–3 minutes or until golden brown. Drain the funnel cake on a paper towel-lined plate and sprinkle with powdered sugar.

Choosing a deep fryer

When choosing a deep fryer for making funnel cakes, there are a few factors to consider. Firstly, you'll want to ensure that your deep fryer has a temperature control function that allows you to set the temperature you want, with a light or some other indicator to let you know when the oil is at the right temperature for frying. This is important because the oil needs to be at a steady temperature for frying funnel cakes, and the ideal temperature is around 365˚F to 375˚F.

Secondly, you'll want to consider the size of the deep fryer. Some deep fryers have a limited capacity, which can restrict the size of your funnel cakes. For example, a deep fryer with a maximum temperature of 375˚ and a capacity to hold 8 cups of food and 12 cups of oil will limit the size of your funnel cakes to about 4 1/2 to 5 inches across. Therefore, if you want to make larger funnel cakes, you'll need to choose a deep fryer with a larger capacity.

Additionally, it is important to select a deep fryer with safety features to prevent accidents. For instance, you should ensure that the deep fryer has a removable cover with a vent and a view window. This will allow you to monitor the frying process while also preventing oil splatter. It is also beneficial to have a wire frying basket that can be safely lowered into and raised from the hot oil.

Furthermore, you may want to opt for a deep fryer with a built-in thermometer, eliminating the need for an external one. This feature helps you maintain the desired temperature for frying funnel cakes.

Lastly, when choosing a deep fryer, it is essential to consider your budget and the cost of the appliance. Deep fryers can vary in price, so selecting one that fits within your budget is crucial.

Preparing the batter

To make funnel cakes, you'll need a few pantry staples. The ingredients listed here will make 5 funnel cakes.

Ingredients

• 2 cups (250 g) all-purpose flour
• 2 Tablespoons granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup (236 ml) whole milk (or more, if needed)
• 2 large eggs, lightly beaten
• ½ teaspoon vanilla extract (optional)
• Vegetable oil for frying
• Powdered sugar for dusting funnel cakes

Method

• In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt until well-combined.
• In a separate bowl, whisk together the milk, eggs, and vanilla extract (if using) until well-combined.
• While whisking, gradually add the dry ingredients to the wet ingredients, stirring until the mixture is smooth and combined. Set aside.

Tips

• If your batter is too thick, add additional milk as needed until your batter reaches a pourable consistency. Some people have needed to add as much as ½-3/4 cup of milk.
• You can make the batter ahead of time and store it in an airtight container in the fridge for up to two days.

Heating the oil

Firstly, select an appropriate oil for frying. Neutral-tasting oils with a smoke point of 400°F or higher are recommended, such as canola, vegetable, peanut, soybean, or safflower oil.

For the equipment, you can use a deep fryer, a large heavy-bottomed pot on the stovetop, or a deep cast-iron/electric skillet. If using a pot or skillet, use a thermometer to monitor the oil's temperature; a candy thermometer is ideal. If using a deep fryer, it will have a built-in thermometer to regulate the temperature.

Now, let's heat the oil. Pour about 2-3 inches of oil into your deep fryer, pot, or skillet. Set the desired temperature, which should be between 365°F and 375°F. Allow the oil to heat up until it reaches the set temperature. This is important for ensuring the funnel cakes cook evenly and don't become too greasy.

Once the oil is heated, you can proceed to the next step of frying the batter. Remember to maintain a steady temperature throughout the cooking process, as this is crucial for achieving the perfect funnel cake texture.

Frying the cake

Prepare the Oil:

Firstly, heat your oil. Use a neutral oil with a smoke point above 400°F, such as canola, vegetable, peanut, soybean, or safflower oil. Heat the oil in a deep fryer, a large heavy-bottomed pot on the stovetop, or a deep cast-iron/electric skillet. Aim for a temperature between 365°F and 375°F. Use a candy or deep-frying thermometer to monitor the temperature.

Pouring the Batter:

Cover the bottom opening of your funnel, batter dispenser, squeeze bottle, or liquid measuring cup with your finger. Fill it with batter, positioning it close to the hot oil's surface. For a funnel, hold it several inches above the oil. Release your finger and, with a swirling/circular motion, pour the batter into the oil. For a more traditional funnel cake, pour the batter in a zig-zag or criss-cross pattern. For a neater, rounder shape, pour the batter in a spiral, starting from the centre and moving outwards in a circle. Work quickly, as the oil may bubble up slightly.

Frying:

Fry the cake for around 2 minutes on each side, or until it reaches a golden-brown colour. Use tongs and a wide spatula to carefully flip the cake. The cake should be crispy and easy to tear when done. Drain the excess oil by placing the fried cake on a paper towel-lined plate.

Toppings:

Dust the funnel cake with a thick layer of confectioner's sugar, powdered sugar, or cinnamon sugar. For a more indulgent treat, top with whipped cream, ice cream, chocolate sauce, or fruit.

Safety:

Always be cautious when frying food. Keep the oil at a steady temperature, and never leave it unattended. Keep a metal lid nearby in case the oil reaches its smoking point and ignites. If this happens, quickly cover the pot with the lid. Never attempt to put out a grease fire with water.

Draining and serving

Once your funnel cake is golden brown, it's time to drain and serve. Use a slotted spoon or spatula to carefully remove the cake from the hot oil, and place it on a paper towel-lined plate to absorb any excess oil. Allow the cake to cool slightly, as it will be very hot.

Funnel cakes are best served fresh and warm. Dust the funnel cake with a thick layer of powdered sugar, also known as confectioner's sugar or icing sugar. You can use a fine-mesh strainer to lightly dust the sugar over the cake, ensuring an even coating.

If you want to get creative, there are several toppings you can add to your funnel cake. Some popular options include whipped cream, ice cream, chocolate sauce, caramel sauce, crushed cookies, fresh fruit, and sprinkles. You can also sprinkle on a pinch of cinnamon sugar or flaky salt to balance out the sweetness.

If you have any leftovers, funnel cakes can be stored in an airtight container at room temperature for up to three days. Reheat them in the oven at 350°F until heated through and crispy. Avoid using the microwave, as it will make the cake soggy instead of crispy.

Frequently asked questions