A delightful twist on the classic funnel cake, featuring a hint of cinnamon for added warmth and flavor.
In a mixing bowl, combine the flour, cinnamon, baking powder, and sugar.
Mixing the dry ingredients thoroughly ensures an even distribution of flavors.
In a separate bowl, whisk together the egg, milk, and vanilla extract.
Whisking the wet ingredients well helps to create a smooth batter.
Gradually add the wet mixture to the dry ingredients, stirring until smooth.
Adding the wet ingredients slowly prevents lumps in the batter.
Heat about an inch of oil in a skillet to 375°F.
Use a thermometer to ensure the oil reaches the correct temperature for frying.
Pour the batter into a funnel, covering the hole with your finger.
Using a funnel helps to create the characteristic patterns of a funnel cake.
Hold the funnel over the hot oil and release the batter in a swirling motion to form a pattern.
Move the funnel steadily to create even patterns.
Fry the batter until golden brown, about 1-2 minutes per side.
Flip the funnel cake carefully to avoid splashing hot oil.
Remove the funnel cake from the oil and drain on paper towels.
Draining on paper towels removes excess oil, keeping the cakes crispy.
Sprinkle the funnel cake with powdered sugar and serve warm.
Serve immediately for the best texture and flavor.
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