Crispy Golden Lacy Cakes (Printable Version)

Golden, crispy fried cakes with a lacy pattern and a dusting of powdered sugar.

# What You'll 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 for frying, about 4 cups
09 - Powdered sugar for dusting

# Cooking Steps:

01 - In a large mixing bowl, whisk together the all-purpose flour, granulated 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 mixture into the dry ingredients while whisking continuously until a smooth batter forms. Adjust the consistency with a splash of milk if the batter is too thick, ensuring it is pourable but not overly thin.
04 - Pour vegetable oil into a deep skillet or heavy-bottomed pot to a depth of 2 inches and heat to 375°F (190°C), maintaining the temperature throughout frying.
05 - Fill a funnel or squeeze bottle with approximately ½ cup of batter, cover the spout with your finger, and hold it over the hot oil. Release your finger and move in a circular, lacy motion to create a whimsical pattern. Fry each funnel cake for 1 to 2 minutes per side until golden brown.
06 - Remove the fried cakes with tongs and drain on paper towels to absorb excess oil. Repeat with remaining batter.
07 - While still warm, generously dust the funnel cakes with powdered sugar before serving.

# Expert Advice:

01 -
  • They're easier to make than you'd think, with ingredients you probably already have sitting in your pantry.
  • That crispy-yet-tender texture and the satisfying crunch of powdered sugar creates pure comfort on a plate.
  • They come together in under 30 minutes, making them perfect for unexpected guests or when you crave something indulgent without the fuss.
02 -
  • Oil temperature is everything; too cool and you'll get a greasy, heavy cake, too hot and the outside burns before the inside cooks through.
  • Pour the batter in one smooth motion rather than stopping and starting, which creates weak spots in the lacy structure.
  • Dust the cakes immediately after they come out of the oil while they're still warm so the sugar adheres beautifully.
03 -
  • Use a squeeze bottle instead of a traditional funnel if you want more control over the batter flow and can create even finer, lacier details.
  • If your first cake doesn't look perfect, don't worry; they taste just as good whether the pattern is flawless or charmingly wonky.
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