Description
This Homemade Funnel Cake recipe uses the Instant Pot for frying, delivering a classic carnival favorite with a crispy exterior and tender interior. The batter is made from simple pantry ingredients and fried in vegetable oil heated inside the Instant Pot, creating a fun and easy way to enjoy funnel cakes at home. Served dusted with powdered sugar, this treat is perfect for sharing and enjoying fresh off the fryer.
Ingredients
Scale
Wet Ingredients
- 1 cup milk
- 4 eggs
- 4 tablespoons water
- 2 teaspoons vanilla extract
Dry Ingredients
- 4 tablespoons sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 2 cups flour
Frying
- Vegetable oil, enough to fill 2 inches of the Instant Pot
Topping
- 1 cup powdered sugar
Instructions
- Heat the Oil: Fill the Instant Pot with vegetable oil to a depth of 2 inches. Set the Instant Pot to sauté mode and use a candy thermometer to monitor the oil temperature, aiming for 350°F. Heating may take 20-30 minutes, so be patient and maintain the temperature consistently.
- Prepare Wet Ingredients: In a mixing bowl, whisk together the eggs, milk, vanilla extract, and water until the mixture is smooth and well combined, creating a liquid base for the batter.
- Add Dry Ingredients: Whisk the sugar, salt, and baking powder into the wet ingredients until fully incorporated, ensuring even distribution of leavening and flavor.
- Finish the Batter: Gradually add the flour to the wet mixture, stirring continuously until a thick and smooth batter forms without lumps. The batter should be pourable but thick enough to hold shape when piped.
- Prep Piping Bag: Once the oil reaches 350°F, transfer the batter into a gallon-sized zip-lock bag and snip a small corner to create a piping bag. Alternatively, use a piping or squeeze bottle to control the batter flow more precisely.
- Fry the Funnel Cake: Carefully pipe the batter into the hot oil in random, overlapping lines to form a freeform shape. Leave enough space for the batter to expand while cooking. Fry for 5 minutes until the bottom side is golden brown, then carefully flip the funnel cake and fry for an additional 5 minutes until evenly golden and cooked through.
- Drain and Cool: Remove the cooked funnel cake from the oil using tongs or a slotted spoon. Place it on paper towels or a wire rack to drain off excess oil and cool slightly, ensuring a crispy texture.
- Finish and Serve: Once the funnel cake has cooled slightly but is still warm, dust generously with powdered sugar. Add any additional desired toppings and serve immediately for the best texture and flavor.
Notes
- Carefully monitor oil temperature to maintain consistent frying and avoid soggy or burnt funnel cakes.
- Use a candy thermometer for accurate oil temperature measurement.
- Allow enough space in the oil to prevent cakes from sticking together while frying.
- Serve immediately after frying for best texture; funnel cakes lose crispiness if they sit too long.
- Optional toppings include fresh fruit, chocolate sauce, or whipped cream for extra indulgence.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
