Funnel Cake Fries Recipe

Combine dry ingredients

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

Mix wet ingredients

In a separate medium bowl beat the eggs lightly, then whisk in the whole milk, vanilla extract, and melted cooled butter until combined.

Pour the wet mixture into the dry ingredients and whisk until smooth. The batter should be fairly thin and pourable (similar to a slightly thick pancake batter). If it's too thick to flow, whisk in up to 2 tablespoons additional milk, 1 tablespoon at a time, until it reaches a pourable consistency.

Let the batter rest for 10 minutes at room temperature to hydrate the flour and relax the gluten. This improves texture and allows bubbles to settle for smoother frying.

Heat oil

Pour 3–4 cups of vegetable oil into a heavy skillet or Dutch oven to create a 1.5–2 inch deep pool. Heat over medium heat until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter into the oil — it should sizzle and float up immediately and the batter should begin to set without browning too quickly.

Prepare for piping

Transfer the rested batter into a sturdy squeeze bottle with a wide tip, a piping bag fitted with a 1/2-inch plain tip, or a heavy-duty zip-top bag with a corner snipped off (about 1/2 inch). This allows you to pipe even strips (fries) into the oil.

Fry funnel cake fries

Working in batches of 6–8 pieces (do not overcrowd the pan), carefully pipe 3–4 inch long, slightly wavy strips of batter into the hot oil. Fry for 2–3 minutes, flipping once with tongs or a slotted spoon, until both sides are golden brown and crisp. Total frying time per batch should be about 4–5 minutes depending on thickness and oil temperature.

Drain

Use a slotted spoon or tongs to remove the fries and transfer them to a paper towel–lined baking sheet to drain. Keep the finished fries warm in a 200°F (95°C) oven on a wire rack while you fry remaining batches.

Dust and serve

In a small bowl combine the powdered sugar with ground cinnamon and a pinch of salt, if using. While the funnel cake fries are still warm, place them on a platter and dust generously with the powdered sugar mixture using a fine-mesh sieve or shaker. Serve immediately with vanilla ice cream or your favorite dipping sauce (chocolate, caramel, or fruit sauce) on the side.

Leftover fries can be reheated in a 350°F (175°C) oven for 5–7 minutes to crisp before serving, but they are best eaten fresh.