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Mini Funnel Cakes

Photo: Caitlin Bensel; Styling: Audrey Davis

Total time 40 mins
Yield

Makes 14, 4-inch mini cakes

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.

Ingredients

  • Canola oil
  • 2 cups (8 1/2 ounces) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon table salt
  • 3/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • Powdered sugar, for sprinkling

How to Make It

  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.