FUNNEL CAKES

Pour the batter into a funnel, piping bag, or squeeze bottle. If using a funnel, cover the bottom with your finger to prevent the batter from leaking out.
Hold the funnel or squeeze bottle over the hot oil and release the batter in a thin, steady stream, moving in a circular motion to create a lacy pattern. Fry one cake at a time to avoid overcrowding the pot.
Cook the funnel cake for 2-3 minutes on each side, or until golden brown and crispy.
Use tongs or a slotted spoon to carefully remove the funnel cake from the oil and drain on paper towels.

Tips

Consistency: Ensure the batter is smooth and the right consistency. It should flow easily but not be too runny.
Temperature Control: Maintain the oil temperature at 375°F (190°C) for optimal frying. If the oil is too hot, the cakes will burn; if too cool, they will absorb excess oil and become greasy.
Variations: Customize your funnel cakes by adding toppings like cinnamon sugar, chocolate syrup, fresh fruit, whipped cream, or caramel sauce.
Storage: Funnel cakes are best enjoyed fresh. If you need to store them, keep them in an airtight container at room temperature for up to a day and reheat in the oven to restore their crispiness.

Enjoy these delightful Funnel Cakes as a sweet treat that brings a taste of the carnival to your home!