Ingredients
Dry
- 1.5 cup All-purpose flour
- 2 Tbsp Granulated sugar
- 1 tsp Baking powder
- 0.25 tsp Salt
Other
- 4 cup Vegetable oil (For frying)
- 0.5 cup Powdered sugar (For dusting)
Wet
- 1.25 cup Unsweetened plant milk (Oat, soy, or almond milk)
- 1 tsp Vanilla extract
Method
- 1. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
- 2. Pour the plant milk and vanilla extract into the dry ingredients. Whisk until the batter is completely smooth and free of lumps. The consistency should be pourable, similar to pancake batter.
- 3. In a deep frying pan or Dutch oven, heat the vegetable oil to 375°F (190°C). Make sure there is at least 1 inch of oil in the pan.
- 4. Transfer the batter into a squeeze bottle, a piping bag with a small round tip, or a traditional funnel with your finger covering the bottom hole.
- 5. Carefully pipe or pour the batter into the hot oil in a continuous, swirling, and overlapping circular motion to form a classic nest-like funnel cake shape.
- 6. Fry for 1 to 2 minutes on the first side until golden brown and crispy. Carefully flip the cake using tongs and fry for another 1 minute on the other side.
- 7. Remove the funnel cake from the oil and let it drain on a paper towel-lined plate. Repeat with the remaining batter.
- 8. Generously dust the warm funnel cakes with powdered sugar using a fine mesh sieve. Serve immediately.
Chef's notes
For a fun twist, top your funnel cakes with fresh strawberries, vegan chocolate syrup, or dairy-free whipped cream. If the batter is too thick to pour easily, add another tablespoon of plant milk.