A delightful twist on the classic funnel cake, offering a crispy texture and a hint of vanilla.
Crack the eggs into a mixing bowl and whisk until frothy.
Whisking the eggs well ensures a light and airy batter.
Add the milk and vanilla extract to the eggs and whisk to combine.
Using room temperature milk helps the ingredients blend smoothly.
In a separate bowl, sift together the flour, sugar, salt, and baking powder.
Sifting the dry ingredients removes lumps and ensures even mixing.
Gradually add the dry ingredients to the wet mixture, whisking until smooth.
Adding the dry ingredients slowly prevents clumps in the batter.
Heat the oil in a frying pan to 375°F (190°C).
Use a thermometer to maintain the oil temperature for consistent frying.
Pour a portion of the batter into a funnel, covering the hole with your finger.
Ensure the batter flows smoothly through the funnel for even shapes.
Release the batter into the hot oil in a circular motion, creating a web-like pattern.
Move quickly to form a uniform pattern.
Fry until golden brown on one side, then flip and cook the other side.
Use a slotted spoon to flip the funnel cake safely.
Remove the funnel cake from the oil and drain on paper towels.
Draining excess oil keeps the funnel cake crispy.
Sprinkle with powdered sugar and serve warm.
Serve immediately for the best texture and flavor.
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