Funnel Fries Recipe

Combine dry ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.

Mix wet ingredients

In a separate bowl or large measuring cup, whisk the eggs until smooth. Add the milk, vanilla extract, and melted butter; whisk until combined.

Make a smooth batter

Pour the wet mixture into the dry ingredients and whisk gently until mostly smooth. The batter should be pourable but not watery—thick like a thin pancake batter. If too thick to pour through a funnel or squeeze bottle, thin gradually with up to 2 tablespoons of water, 1 tablespoon at a time, until it reaches a ribbon-like pour.

Rest the batter

Let the batter rest for 10–15 minutes at room temperature. This helps hydrate the flour and creates a better texture.

Heat the oil

Pour the neutral oil into a heavy, deep skillet or Dutch oven to a depth of about 1½–2 inches (roughly 3–5 cm). Heat over medium-high heat until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small spoonful of batter into the oil — it should sizzle and rise steadily without burning.

Prepare to pipe

Choose a piping method: use a funnel with a wide opening and a pinch-able spout, a squeeze bottle with a 1/2-inch tip, or a pastry bag fitted with a 1/2-inch round tip. If using a funnel, hold the funnel close to the oil and gently squeeze batter through the spout to form long, thin ribbons. For a squeeze bottle or pastry bag, pipe in continuous swirling or zig-zag motions to create fry-like strands about 4–6 inches long.

Fry the funnel fries

Carefully pipe the batter into the hot oil in small batches, avoiding large clumps. Fry for 2–3 minutes per side (use tongs or a slotted spoon to turn if necessary) until golden brown and crisp. Do not overcrowd the pan; leave space so the oil temperature recovers between batches.

Drain

Use a slotted spoon to transfer the cooked funnel fries to a paper towel–lined baking sheet to drain excess oil. If desired, keep finished fries warm in a 200°F (95°C) oven on a wire rack while you finish remaining batches.

Dust with powdered sugar

While still warm, transfer funnel fries to a serving platter and dust generously with powdered sugar. For extra flavor, mix the powdered sugar with the ground cinnamon before sifting.

Optional accompaniments

Serve with chocolate sauce, fruit jam, or a sprinkle of finishing salt if desired. Provide small bowls for dipping and serve immediately for best crispness.