Description
This Crispy Homemade Funnel Cake with Chocolate Drizzle is a delightful treat perfect for enjoying at home. Featuring a light, airy fried batter dusted with powdered sugar and topped with a rich, smooth chocolate drizzle, this recipe brings the classic carnival dessert straight to your kitchen in just 25 minutes. Crispy on the outside and tender inside, it’s an indulgent yet simple dessert to prepare using basic ingredients and a stovetop frying method.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
Wet Ingredients
- 2 large eggs
- 1 1/2 cups whole milk
- 1 teaspoon vanilla extract
Frying and Toppings
- Vegetable oil for frying (about 2 inches deep)
- 1/2 cup powdered sugar
- 1/2 cup chocolate chips or chunks
- 2 tablespoons heavy cream or milk
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar until evenly combined to create a uniform dry mix.
- Beat Wet Ingredients: In a separate bowl, beat together the eggs, whole milk, and vanilla extract until the mixture is smooth and homogenous, preparing the wet batter base.
- Combine Batter: Gradually pour the wet ingredients into the dry ingredients, stirring carefully until a smooth, lump-free batter forms suitable for frying.
- Heat Oil: Pour about 2 inches of vegetable oil into a large, deep skillet or pot and heat it over medium-high heat until the oil reaches 350°F, ideal for frying.
- Fry Funnel Cake: Pour the batter into a funnel or squeeze bottle. Holding it over the hot oil, drizzle the batter in a swirling, circular motion to create the funnel cake shape. Fry each side for 2-3 minutes until golden brown, flipping carefully with tongs halfway through cooking.
- Drain Excess Oil: Remove the fried funnel cake from the oil and place it on paper towels to drain excess oil, ensuring a crispy texture.
- Add Powdered Sugar: Once drained, generously sprinkle the funnel cake with powdered sugar for a sweet finish.
- Prepare Chocolate Drizzle: In a small saucepan over low heat, gently melt the chocolate chips with the heavy cream or milk, stirring continuously until smooth and glossy.
- Drizzle Chocolate: Drizzle the warm chocolate sauce over the powdered sugar-topped funnel cake to add rich flavor and indulgence.
- Serve and Enjoy: Serve the funnel cake immediately while warm, enjoying the crispy texture and gooey chocolate combination.
Notes
- Ensure the oil temperature is maintained at 350°F for optimal frying results and a crispy texture.
- If you do not have a funnel or squeeze bottle, a piping bag or even a spoon can be used to drizzle the batter carefully.
- Be cautious when flipping the funnel cake; using long tongs will help avoid burns.
- You can substitute whole milk with a lower-fat milk, but whole milk gives the best texture and flavor.
- For a dairy-free version, use plant-based milk and vegan chocolate chips.
- Serve immediately as funnel cakes are best enjoyed fresh and crisp right after frying.
