Crispy Golden Lacy Cake (Printable)

Delightful golden fried cakes with a light, crispy texture and a dusting of powdered sugar.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 2 large eggs
06 - 1 1/2 cups whole milk
07 - 1 teaspoon vanilla extract

→ For Frying & Serving

08 - Vegetable oil, about 4 cups, for frying
09 - Powdered sugar, for dusting

# How to Make:

01 - In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until evenly combined.
02 - In a separate bowl, beat the eggs, then whisk in the whole milk and vanilla extract until smooth.
03 - Gradually pour the wet ingredients into the dry ingredients, whisking continuously until the batter is smooth and pourable but not too thin; add a splash of milk if necessary to adjust consistency.
04 - Pour vegetable oil into a deep skillet or heavy-bottomed pot to a depth of about 2 inches and heat to 375°F (190°C).
05 - Fill a funnel or squeeze bottle with approximately 1/2 cup of batter, cover the spout with your finger, hold it over the hot oil, then release your finger while moving the funnel in a swirling pattern to create lacy shapes; fry each cake for 1 to 2 minutes per side until golden brown.
06 - Remove the fried cakes with tongs and drain on paper towels; repeat the process with the remaining batter.
07 - Dust the warm funnel cakes generously with powdered sugar and serve immediately for optimal texture.

# Expert Tips:

01 -
  • They're ridiculously easy to make and taste like you spent hours in the kitchen.
  • The whole process takes less than half an hour, which means spontaneous fair food cravings can actually be satisfied.
  • Kids find the swirling funnel motion absolutely mesmerizing, turning cooking into entertainment.
02 -
  • The batter consistency is everything—if it's too thick, the swirls will clump instead of creating those delicate, lacy edges that make funnel cakes special.
  • Warm powdered sugar sticks beautifully, but room-temperature or cold cakes will just shake it off, so skip the dusting if you're not serving them immediately.
  • Oil temperature matters more than you'd think; I've learned this the expensive way by burning the outside while leaving the inside raw.
03 -
  • Let your oil come fully to temperature before starting; this is non-negotiable for that perfect golden exterior and fluffy interior.
  • Keep the funnel moving steadily as you pour—hesitation creates thick spots that won't cook evenly, while quick, confident circles give you that delicate lace pattern that makes these cakes special.
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