Description
Funnel cake fries are a delicious fair treat made with a golden, crispy exterior and fluffy interior, dusted with sweet cinnamon sugar.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup whole milk
- 1/4 cup club soda (cold)
- 1 teaspoon vanilla extract
- 2 teaspoons cornstarch
- 4 cups vegetable oil (for frying)
- 1/2 cup powdered sugar
- 1 teaspoon ground cinnamon
Instructions
- Start by pouring 4 cups of vegetable oil into a deep pot or a Dutch oven. Clip a candy or frying thermometer to the pot and heat the oil to 375°F. This precise temperature is key for achieving a crunchy fry. Adjust the heat as necessary to keep it within ±5°F; if the oil falls below 370°F, the fries may absorb more oil, while oil above 380°F can lead to burnt exteriors.
- In a medium bowl, combine 1 cup of all-purpose flour, 2 tablespoons of granulated sugar, 1 teaspoon of baking powder, 1/4 teaspoon of salt, and 2 teaspoons of cornstarch. Whisk these dry ingredients together until they are well blended. A thorough mix is vital for creating a consistent batter, leading to optimal fry results.
- In a separate bowl, lightly beat 1 large egg. Add 1/2 cup of whole milk, 1/4 cup of cold club soda, and 1 teaspoon of vanilla extract. Stir until the mixture is smooth and combined. Keeping the club soda cold until you are ready to mix will help maintain air bubbles that contribute to the lightness of the fries.
- Carefully pour the wet mixture into the dry ingredients. Stir gently until no pockets of flour remain; a few lumps are fine. Be cautious not to overmix; the goal is to maintain a thick but pourable batter that retains some fluffiness.
- For easier frying, transfer the batter into a 16-ounce squeeze bottle or a pastry bag fitted with a 1/4-inch round tip. This method will give you control over the batter when squeezing it into the hot oil, allowing for even fry shapes.
- Once the oil has reached 375°F, squeeze the batter into the oil in 3-inch zigzag lines. Fry only 3 to 4 strips at a time, as overcrowding the oil can drop the temperature, resulting in soggy fries instead of crisp ones.
- Fry each batch for about 2 to 2½ minutes, turning them once halfway through to ensure even cooking. Keep a watchful eye on the color; you want them to turn a beautiful golden brown without burning.
- After frying, use a spider skimmer to transfer the fries to a wire rack set over a baking sheet to drain excess oil. While they are still hot, toss them in a mixture of 1/2 cup of powdered sugar and 1 teaspoon of ground cinnamon to coat evenly. The sweet sprinkle will enhance the flavor and presentation of your fries.
Notes
- The cold club soda introduces air into the batter, creating tiny bubbles that make for a light and crispy texture.
- Don’t skip the cornstarch, as it helps keep the fries crispy longer, preventing them from getting soggy too quickly.
- Use a squeeze bottle to achieve controlled, even fry shapes, avoiding clogs that can occur with spoons or other utensils.
- Monitor the oil temperature closely, as achieving the right temperature ensures perfect color and crunch.
- Leftover fries can be stored in a single layer on a wire rack at room temperature for up to 2 hours. To reheat, preheat your oven to 375°F and warm the fries for 3-4 minutes.
- For an added treat, serve the fries with chocolate ganache or salted caramel sauce for dipping!
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg