Photo: Caitlin Bensel; Styling: Audrey Davis
You can make the cakes as big as you'd like, but this size is great for a not-so-overwhelming treat and perfect for our Funnel Cake Ice Cream Sandwiches. Keep in mind that hot oil is critical to a crispy funnel cake, so use a candy thermometer to monitor and maintain the oil's temperature.
Makes 14, 4-inch mini cakes
1. Fill a 12- to 14-inch cast-iron skillet halfway with canola oil. Heat oil over medium-high to 375°F, and maintain temperature throughout frying.
2. Whisk together flour, sugar, baking powder, and salt in a medium bowl. Whisk together milk, vanilla, and eggs in a small bowl. Add milk mixture to flour mixture, and whisk until well combined. (A few small lumps are okay.) Pour batter into a large squeeze bottle with a 1/4-inch opening or a wet measuring cup with a spout.
3. Hold bottle 1 to 2 inches above hot oil, and squeeze about 1/4 cup batter into oil in a circular motion, crossing over lines to create a 4-inch cake. Repeat process twice, to make 3 cakes. Fry cakes until golden brown, about 2 minutes per side. (Fry no more than 3 funnel cakes at a time to help control oil temperature.) Drain cakes on paper towels. Repeat process with remaining batter to make 14 cakes, making sure oil returns to 375°F between batches. Sprinkle with powdered sugar before serving.