Add canola oil to a large, wide skillet and warm over medium to medium low heat. Oil is ready when it's 375 degrees F or when a wooden spoon, wooden skewer, or toothpick inserted in the oil bubbles around the edges.
While oil heats up, prepare the batter. In a medium bowl, sift together flour, sugar, baking powder, cinnamon, and salt.
Add milk and egg to bowl, then whisk together until dry and wet ingreidnets are thoroughly combined. Batter should be thick but still pourable.
Add funnel cake batter to a container that can create long, string-like designs in the oil, such as a pastry bag, Ziploc bag with a corner cut, condiment bottle with top noddle cut wide, or a funnel the batter can be poured through.
Position container with batter over hot oil and squeeze to drizzle batter in a circular motion, spiraling the dough as it builds in the pan, roughly the width of a small plate. When funnel cake is the desired size, cook for roughly 2 minutes or until funnel cake is a golden brownU use a pair of tongs to gently lift it from oil and place it on prepared paper-towel lined plate. Repeat this step until all batter is used. If batter begins to thicken, add a splash of milk and massage or shake container until it's absorbed, then continue creating funnel cakes.
Serve funnel cakes immediately garnished with powdered sugar and fruit (both optional.)
Recipe can make 4 large funnel cakes or 8 small funnel cakes.
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