Description
This homemade funnel cake recipe uses the Instant Pot filled with vegetable oil to achieve a perfect deep-fried texture. The batter is a classic mix of eggs, milk, vanilla, sugar, and flour, piped directly into hot oil to create a crispy, golden treat dusted with powdered sugar. Ready in just 35 minutes, this fun and easy recipe yields four servings of classic carnival-style funnel cake right from your kitchen.
Ingredients
Scale
Wet Ingredients
- 1 cup milk
- 4 eggs
- 4 tablespoons water
- 2 teaspoons vanilla extract
Dry Ingredients
- 4 tablespoons sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 2 cups flour
For Frying and Serving
- Vegetable oil, enough to fill 2 inches of the Instant Pot
- 1 cup powdered sugar
Instructions
- Heat the Oil: Fill the Instant Pot with vegetable oil to a depth of 2 inches. Set the pot to sauté mode and use a candy thermometer to carefully heat the oil to 350°F. This heating process takes about 20 to 30 minutes.
- Prepare Wet Ingredients: In a mixing bowl, whisk together the eggs, milk, vanilla extract, and water until the mixture is smooth and uniformly combined.
- Add Dry Ingredients: Add the sugar, salt, and baking powder to the wet mixture and whisk until fully incorporated.
- Finish the Batter: Gradually stir in the flour, mixing until you have a thick and smooth batter without any lumps.
- Prep Piping Bag: Once the oil reaches 350°F, transfer the batter into a gallon-sized zip lock bag and cut a small corner off, or use a piping or squeeze bottle for better control when frying.
- Fry the Funnel Cake: Carefully squeeze the batter into the hot oil in random, overlapping circular lines to form a freeform cake. Ensure there is enough space for the batter to expand. Cook for 5 minutes until golden on one side, then gently flip using tongs or a slotted spoon and cook for another 5 minutes.
- Drain and Cool: Remove the cooked funnel cake from the oil and place it on paper towels or a wire rack to drain excess oil and cool slightly before serving.
- Finish and Serve: Once cooled, dust the funnel cake generously with powdered sugar. Add any additional desired toppings and serve immediately for the best taste and texture.
Notes
- The oil temperature must be maintained at 350°F for even cooking and to prevent excess oil absorption.
- Use a candy thermometer to monitor the oil temperature precisely.
- Be careful when flipping the funnel cake as the oil is very hot; a slotted spoon or tongs work best.
- You can customize the toppings with fruit, chocolate syrup, or whipped cream as preferred.
- Make sure the batter is thick enough to hold shape when piped into oil to get the characteristic crispiness.
