Step 1

Heat oil in a pan or skillet on medium heat so that it becomes nice and hot.

Step 2

In a bowl, whisk together milk, eggs, and vanilla together. To this add dry ingredients – flour, sugar, salt, and baking powder. Whisk together until it is smooth and creamy.

Step 3

If you feel the batter is too thick, add more milk, if it is too thin then add extra flour. Basically, the batter should be slightly thicker than your regular pancake batter but of pourable consistency. (Check tips)

Step 4

To pour batter into the oil you can use a funnel cake dispenser or Ziploc bags or refillable round nozzle squeeze bottle with 1/4 inch nozzle.

Step 5

Pour some of the batter into any one of the above pouring devices and drizzle in a swirling and overlapping motion (or zig-zag pattern) in hot oil to get a funnel cake. Make sure some of the swirls are connected. This need not have to be a perfect circle

Step 6

Let this cook for about 2 minutes on each side or until golden brown and crispy.

Step 7

Transfer it to a paper towel to absorb any excess oil.

Step 8

Sprinkle with confectioners sugar as needed.

Step 9

Funnel Cakes are ready. Serve them warm and enjoy.