Funnel Cake Donuts

When August hits, I instantly begin to crave funnel cakes! Here in Indianapolis the Indiana State Fair is a big deal and there’s nothing like going to get fair food. Funnel cakes are made out of a pancake like batter, poured directly through a funnel and swirled into hot oil to create a flat fritter with lots of swirled layers. It is crispy on the outside and served with powdered sugar on top. These yummy funnel cake donuts use the same batter as regular funnel cakes but technically do not go through a funnel because I just drop them in the hot oil. I still think the name should remain funnel cake donuts though due to the batter and shape!

Funnel cakes use baking powder as it’s leavening agent. This is essential to get the funnel cakes to rise up as it hits the hot oil, but just look at the crumb inside these funnel cake donuts! It has a light but slightly chewy texture inside with a crispy outside, making them completely irresistible.

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Funnel Cake Donuts

Ingredients

• 2 eggs, room temperature

• 1 cup milk, room temperature

• 1 cup water, room temperature

• 1 tsp vanilla extract

• 3 cups flour

• 1/3 cup sugar

• 1 tbsp baking powder

• pinch of salt

• neutral flavored oil for deep frying

• 1/4 confectioners’ sugar for topping

Instructions

• In a large mixing bowl, beat eggs, milk, water, and vanilla until well combined. Whisk in flour, sugar, baking powder, and salt until mixture is well blended

• In a skillet, heat oil to 375 degrees. Drop about 1/4 cup batter into the hot oil at a time. Do not overcrowd the skillet or your oil temperature will drop too low, causing the funnel cake donuts to absorb more oil and not become crispy enough. Fry for about 2-3 minutes on each side or until golden brown and cooked through

• Remove each funnel cake donut from the oil onto a paper towel lined plate. Dust with confectioners’ sugar and serve immediately

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