Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp fine salt
- 2 tbsp granulated sugar
- 2 large eggs
- 1 1/4 cups whole milk
- 1 tsp vanilla extract
- Neutral oil, for frying (about 6 cups)
- Powdered sugar, for dusting
- Warm chocolate and caramel sauces, for dipping
Instructions
- Mix the batter. Whisk the flour, baking powder, salt, and sugar. In another bowl, whisk the eggs, milk, and vanilla; stir into the dry ingredients just until combined — a few lumps are fine.
- Heat the oil. Pour 2 inches of oil into a heavy pot and heat to 375°F (190°C). Line a sheet pan with paper towels.
- Pipe the fries. Transfer the batter to a zip-top bag, snip a 1/2-inch corner, and pipe 4-inch lines directly into the hot oil, a few at a time.
- Fry golden. Fry 1-2 minutes per side until deep golden. Lift out with a spider or slotted spoon and drain on the paper towels.
- Sugar and serve. Dust generously with powdered sugar while hot and serve immediately with warm chocolate and caramel for dipping.
💡 Fry smarts
375°F oil is the sweet spot — too cool and the fries go greasy; too hot and they burn outside while raw inside. A zip-top bag with the corner snipped is the easiest piping tool you'll ever use. Fry in small batches so the oil temperature doesn't crash between rounds.
Common questions
I don't have a piping bag — what can I use?
A zip-top bag with a corner snipped off works perfectly. A squeeze bottle is even easier.
Can I make funnel cake fries ahead?
They're best fresh and hot, but leftovers reheat surprisingly well — 3-4 minutes in the air fryer at 375°F.
Can I air-fry them instead?
You can — spray the piped batter generously with oil and air-fry at 400°F for 5-6 minutes. Good, though deep-frying is still king.
What oil is best for frying?
Any neutral oil with a high smoke point: vegetable, canola, or peanut oil.
Love this recipe?
Save it to your "Fall Baking Recipes" board so it's always one click away when the craving hits.
📌 Pin it for later