Boardwalk Funnel Cake
Crisp, tangled ribbons of fried batter dusted heavily with powdered sugar, sold at Jersey Shore boardwalk stands from Seaside to Wildwood.
- Prep
- 10 min
- Cook
- 5 min
- Total
- 15 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 420 kcal
Equipment
- •Funnel or squeeze bottle
- •Deep pot or fryer
- •Slotted spatula
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 20
- carbs
- 55
- protein
- 6
- calories
- 420
Instructions
- 1
Whisk the flour, sugar, baking powder, and salt together in a bowl.
- 2
In a separate bowl, whisk the egg, milk, and vanilla together.
- 3
Stir the wet and dry ingredients together until you get a smooth, pourable batter.
- 4
Heat about 2 inches of oil in a deep pot to 375°F.
- 5
Pour the batter through a funnel into the hot oil in a continuous, overlapping spiral.
- 6
Fry for about 90 seconds per side until golden brown.
- 7
Lift out with a slotted spatula. Drain briefly on paper towels.
- 8
Dust generously with powdered sugar and serve immediately.
Chef's tips
Pour the batter through a funnel or squeeze bottle in an overlapping spiral for that classic tangled shape. Keep oil around 375°F so the outside crisps before the inside overcooks.
Storage
Best eaten fresh within minutes of frying; does not store well.
Reheating
Not recommended; funnel cake loses its crisp texture once cooled.
Common mistakes to avoid
- •Making the batter too thick, which leaves the centers heavy and doughy
- •Frying in oil that is not hot enough, which makes the cake soak up grease
Serving suggestions
Cooked Boardwalk Funnel Cake?
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