- 1 1/3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 large egg, beaten
- 2 tablespoons granulated sugar
- 1 cup milk, plus more if needed
- Canola oil, for frying
- 1 cup confectioners' sugar
- 1 teaspoon ground cinnamon
- Whipped cream and/or fruit sauce, for serving (optional)
Sift the flour, baking powder, baking soda and salt into a large bowl. In a smaller bowl, whisk the egg with the granulated sugar until pale. Whisk the milk into the egg mixture, then gently fold into the flour mixture. It should be a bit thicker than pancake batter but thin enough to pour. Add up to 3 tablespoons milk to loosen the batter, if needed.
Heat about 2 inches of canola oil in a large high-sided skillet or pot over medium-high heat until a deep-fry thermometer registers 375. Meanwhile, mix the confectioners' sugar and cinnamon in a small bowl. Hold a funnel in one hand with your finger plugging the hole at the bottom. Pour 1 cup batter into the funnel. Hold the funnel over the hot oil and remove your finger from the hole, letting the batter drop in a spiral pattern all over the surface of the oil. It will look like lots of individual pieces at first, but as you continue to add batter, the pieces will fuse together. Cook until the batter floats and the underside is golden brown, about 30 seconds. Flip with tongs and cook until golden brown on the other side, about 30 more seconds. Transfer to a paper-towel-lined plate and repeat to make 5 more funnel cakes. Dust with the cinnamon-sugar and serve with whipped cream and/or fruit sauce, if desired.
Photograph by Kana Okada