Funnel Cake Donuts
These delightful funnel cake donuts bring the carnival vibes right to your kitchen, perfect for celebrations or weekend treats.
Ingredients
For the batter
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk (whole milk preferred)
- 1 large egg
- 1/2 teaspoon vanilla extract
For frying and serving
- Vegetable oil Vegetable oil for frying
- Powdered sugar for dusting
- Ground cinnamon (for cinnamon sugar coating)
- Chocolate sauce or fruit preserves for dipping
- Fresh blueberries or mashed banana (for variations) Optional mix-ins for flavor
Instructions
Preparation
- Heat the vegetable oil in a deep pot or fryer at about 350°F (175°C).
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, egg, and vanilla extract.
- Pour the wet ingredients into the dry mix and stir gently, taking care not to overmix.
Cooking
- Use a spoon or small scoop to drop batter into the hot oil. Fry for 2–3 minutes per side until golden brown.
- Remove with a slotted spoon and drain on paper towels.
Serving
- Dust warm donuts with powdered sugar or roll in cinnamon sugar. Serve immediately.
Air Frying (optional)
- Preheat your air fryer to 375°F, spray the basket, and drop batter onto parchment or molds.
- Air fry for 6–8 minutes, flipping halfway, and dust with sugar when done.
Notes
Store leftovers in an airtight container at room temperature for up to 2 days. Best enjoyed freshly made; can be reheated in the microwave for a few seconds.