Description
This Homemade Funnel Cake recipe uses an Instant Pot with vegetable oil to create a crispy, golden treat perfect for dessert or a sweet snack. The batter is prepared with a smooth, thick and lumpy-free consistency, then fried in hot oil within the Instant Pot to achieve the classic funnel cake texture. Finished with a generous dusting of powdered sugar, this easy method brings carnival-style funnel cake right to your kitchen in about 35 minutes.
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
- Vegetable oil, enough to fill 2 inches of the Instant Pot
Topping
- 1 cup powdered sugar
Instructions
- Heat the Oil: Fill the Instant Pot with vegetable oil to a depth of 2 inches. Set to sauté mode and use a candy thermometer to monitor the oil temperature carefully. Heat the oil to 350°F, which typically takes 20 to 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, forming the base for your batter.
- Add Dry Ingredients: Into the wet mixture, whisk in the sugar, salt, and baking powder until thoroughly incorporated.
- Finish the Batter: Gradually add the flour, stirring continuously until you achieve a thick, smooth batter free of lumps, ready for frying.
- Prep Piping Bag: Once the oil has reached the target temperature, pour the batter into a gallon-sized zip lock bag and cut a small corner off, or alternatively use a piping or squeeze bottle for better control when forming the cake.
- Fry the Funnel Cake: Carefully squeeze the batter into the hot oil in random, overlapping lines to create the signature freeform funnel cake shape. Leave space for the batter to expand as it fries. Cook for 5 minutes until golden, then flip the cake gently and fry the other side for an additional 5 minutes.
- Drain and Cool: Use tongs or a slotted spoon to remove the funnel cake from the oil. Place it on paper towels or a wire rack to drain excess oil and allow it to cool slightly.
- Finish and Serve: After the cake has cooled enough to handle, dust it generously with powdered sugar. Add any additional desired toppings and serve immediately for the best texture and flavor.
Notes
- Use a candy thermometer to ensure the oil stays at the right temperature for perfect frying.
- Be careful when handling hot oil and the Instant Pot during sauté mode to avoid burns or spills.
- Do not overcrowd the oil with too many cakes to maintain temperature and proper frying.
- For an extra special touch, add cinnamon or nutmeg to the batter or powdered sugar dusting.
- If you don’t have a piping bag, a sturdy plastic bag with a cut corner works well for shaping the batter.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
