Funnel Cake Fries Easy Copycat Recipe (Fair Food at Home)
Easy copycat funnel cake fries—fried strips of sweet batter dusted with powdered sugar, made at home using a squeeze bottle for piping.
Servings: 4 servings
Ingredients
Ingredients
- 2 eggslightly beaten
- 1 1/2 cupsmilk
- 1/4 cuppacked brown sugar
- 2 cupsall-purpose flour
- 1 1/2 teaspoonsbaking powder
- 1/4 teaspoonsalt
- vegetable oil for frying
- 1 tablespoonpowdered sugar for dusting
Instructions
Instructions
- In a medium bowl, whisk together 2 eggs (slightly beaten), 1 1/2 cups milk, and 1/4 cup packed brown sugar until combined.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt.
- Add the dry ingredients to the wet ingredients and beat until the batter is smooth and free of large lumps.
- Pour the batter into a bottle with a spout (a clean ketchup bottle works well) for piping.
- Add vegetable oil to an electric skillet or deep fryer to a depth of about 3 inches and heat the oil to 375°F.
- Holding the bottle close to the oil surface, pipe the batter into the hot oil in lines about 4 inches long. Fry in batches without overcrowding the pan.
- Fry the funnel cake fries until golden brown, about 30 to 45 seconds per side; carefully flip each line once during frying. Allow the oil to return to 375°F between batches as needed.
- Use a slotted spoon or tongs to transfer the fried fries to a wire rack or a cookie sheet to drain.
- Dust the hot fries with the 1 tablespoon powdered sugar before serving.
Equipment
- Equipment
- Deep Fryer
Notes
Notes
The key to perfect funnel cake fries is maintaining a consistent oil temperature. If your oil is too hot, the outside will burn before the inside cooks; too cool, and the fries will absorb oil and become greasy. Always allow the oil to return to 375°F between batches. For extra safety, never fill your frying vessel more than halfway with oil, and keep a lid nearby to smother flames in case of fire. The squeeze bottle technique is much easier than the traditional funnel method and gives you better control over the size and shape of your fries.
The key to perfect funnel cake fries is maintaining a consistent oil temperature. If your oil is too hot, the outside will burn before the inside cooks; too cool, and the fries will absorb oil and become greasy. Always allow the oil to return to 375°F between batches. For extra safety, never fill your frying vessel more than halfway with oil, and keep a lid nearby to smother flames in case of fire. The squeeze bottle technique is much easier than the traditional funnel method and gives you better control over the size and shape of your fries.