Description
This homemade funnel cake recipe uses an Instant Pot with sauté mode to deep-fry a crispy, golden treat reminiscent of fairground favorites. The batter combines eggs, milk, flour, and a few simple ingredients for a smooth, thick consistency that crisps beautifully when fried in hot oil. Finished with a generous dusting of powdered sugar, these funnel cakes are perfect for sharing and make a delightful dessert or snack.
Ingredients
Scale
Wet Ingredients
- 1 cup milk
- 4 eggs
- 4 tablespoons water
- 2 teaspoons vanilla extract
Dry Ingredients
- 4 tablespoons sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 2 cups flour
Frying & Garnish
- Vegetable oil, enough to fill 2 inches of the Instant Pot
- 1 cup powdered sugar (for dusting)
Instructions
- Heat the Oil: Fill the Instant Pot with vegetable oil to a depth of 2 inches. Set it to sauté mode and use a candy thermometer to monitor the oil temperature, heating it to 350°F. This typically takes 20-30 minutes.
- Prepare Wet Ingredients: In a mixing bowl, whisk together the eggs, milk, vanilla extract, and water until the mixture is smooth and well combined.
- Add Dry Ingredients: Whisk sugar, salt, and baking powder into the wet ingredients, making sure everything is incorporated evenly.
- Finish the Batter: Gradually add the flour to the wet mixture, stirring constantly until you achieve a thick, smooth batter with no lumps.
- Prep Piping Bag: Once the oil has reached 350°F, pour the batter into a gallon-sized zip lock bag and snip a small corner off the bag, or alternatively, use a piping or squeeze bottle to control the flow.
- Fry the Funnel Cake: Carefully squeeze the batter into the hot oil in random, overlapping lines to create a freeform cake. Leave enough room for the batter to expand. Cook it for 5 minutes until golden brown, then carefully flip it using tongs or a slotted spoon and cook the other side for an additional 5 minutes.
- Drain and Cool: Remove the funnel cake from the oil and place it on paper towels or a wire rack to drain excess oil and cool slightly.
- Finish and Serve: Once cooled, dust the funnel cake generously with powdered sugar. Add any desired toppings, then serve immediately to enjoy the best texture and flavor.
Notes
- Use a candy thermometer to ensure the oil stays at a consistent 350°F for perfect frying.
- Be cautious when frying in the Instant Pot and never leave it unattended while sautéing oil.
- For easier shaping, piping bags or squeeze bottles allow more control than a zip lock bag.
- Serve funnel cakes immediately after frying for the best crispy texture.
- You can add toppings such as fresh fruit, chocolate syrup, or cinnamon sugar for variety.
