Step 1

In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.

Step 2

In another medium bowl, add the sugar, eggs, milk, and vanilla. Whisk until the mixture is smooth and well combined.

Step 3

Gradually add the dry ingredients to the wet ingredients, whisking continuously until the batter is smooth and lump-free. You should end up with a thick but pourable batter (see note 1 if the batter is too thick).

Step 4

Place a medium saucepan over medium heat and fill it with about 2 inches of unflavored vegetable oil. Bring the oil to 375°F (190°C). I recommend using a kitchen thermometer for best results (see note 2).

Step 5

Once the oil is ready, pour about ½ cup of batter into a small jug with a spout (see note 3 if you'd prefer to use a funnel). Slowly pour the batter into the hot oil in a circular motion, adding criss-cross patterns to fill in the center. Cook for about 90 seconds or until golden brown. Carefully flip (I use tongs) and cook the other side for another 90 seconds or until golden brown.

Step 6

Transfer the cooked funnel cake to a paper towel to soak up any excess oil, then move on to the next one. I recommend checking the oil temperature between each funnel cake for optimal results. Work quickly, as funnel cakes are best enjoyed warm.

Step 7

Once all the funnel cakes are ready, generously dust each funnel cake with powdered sugar. Since the cakes themselves aren’t overly sweet, don’t be shy with the powdered sugar. Serve warm and enjoy!