Level: Easy
Yield: 8 funnel cakes

Nutritional Analysis Per Serving
Serving Size: 1 of 8 servings
Calories: 1394
Total Fat: 116 g
Saturated Fat: 9 g
Carbohydrates: 82 g
Dietary Fiber: 1 g
Sugar: 45 g
Protein: 9 g
Cholesterol: 84 mg
Sodium: 384 mg

Total: 30 min
Prep: 10 min
Cook: 20 min

1 quart vegetable oil
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 cup granulated sugar
3 extra-large eggs
2 cups milk or cream
2 cups powdered sugar

Special equipment:
A deep-fry thermometer and plastic piping bags

Heat the vegetable oil in a deep pot over medium-high heat to 375F using a deep-fry thermometer. Set up your station with 4-5 plastic piping bags, scissors, tongs, parchment paper, and a wire rack lined with parchment.
In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and granulated sugar. Add the eggs and milk, whisking vigorously until smooth and lump-free for the perfect crispy texture.
Fill the piping bags with batter. Snip the tip off one bag and pipe swirling, lacy patterns directly into the hot oil. Discard the used bag. Fry until golden brown, about 75 seconds per side, flipping gently with tongs. Repeat with remaining batter to create irresistibly fun fairground treats at home.
Drain on the wire rack. While hot and shimmering, dust generously with powdered sugar sifted through a strainer. Dive in immediately for that melt-in-your-mouth carnival bliss!