Funnel Cake Fries Recipe

Whisk dry ingredients

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

Combine wet ingredients

In a separate bowl or large measuring cup, whisk the whole milk, eggs, vanilla extract, and melted unsalted butter until smooth and homogenous.

Gradually pour the wet mixture into the dry ingredients while whisking until a smooth, slightly thick but pourable batter forms. The batter should be thicker than pancake batter but still able to be squeezed through a piping bag or funnel. If it's too thick, add up to 2 tablespoons milk; if too thin, add up to 2 tablespoons flour.

Let the batter rest 10 minutes at room temperature to hydrate the flour and relax the gluten; this improves texture and makes it easier to pipe.

Prepare frying oil

Pour neutral oil into a heavy-bottomed skillet, Dutch oven, or deep fryer to a depth of about 1.5–2 inches (about 3–5 cm). Heat the oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small amount of batter: it should sizzle and float up steadily without browning instantly.

Pipe the funnel cake fries

Transfer the batter to a heavy-duty piping bag fitted with a 1/2 inch (about 12 mm) round tip, or use a squeeze bottle with a wide nozzle, or a funnel with the tip cut to create a controlled stream. Pipe 3–4 inch (7–10 cm) straight sticks (fries) directly into the hot oil, holding the bag or bottle about 2 inches above the oil. Work in small batches so pieces have room to cook and the oil temperature remains steady (3–6 pieces per batch depending on pan size).

Fry until golden

Fry the funnel cake fries for 2–3 minutes per side, flipping once with tongs or a slotted spoon when the underside is golden brown. Total frying time should be about 4–6 minutes, until the exterior is crisp and golden and the interior is cooked through. Adjust heat as needed to maintain 325–350°F (160–175°C).

Drain

Using a slotted spoon or spider, transfer the cooked fries to a wire rack set over a baking sheet or paper towels to drain excess oil. Lightly tap to remove large oil droplets.

Dust with powdered sugar

While still warm, dust the funnel cake fries generously with powdered sugar using a fine-mesh sieve or shaker so the sugar coats evenly. Serve immediately with chocolate sauce for dipping.

Warm cream

In a small saucepan, combine the heavy cream and corn syrup (if using) and heat over medium until it just begins to simmer — do not boil. Remove from heat.

Melt chocolate

Place the semi-sweet chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate and let sit 60 seconds to soften. Stir gently until smooth and glossy. Stir in the unsalted butter and sea salt until fully incorporated. If the sauce is too thick, thin with up to 1 tablespoon additional warm cream; if too thin, let sit a minute to thicken.

Transfer the chocolate sauce to a small serving bowl. Keep warm by placing the bowl over a larger bowl of hot water or rewarm gently before serving if necessary.