Classic Funnel Cake Recipe (Fair-Style)

In a large bowl, whisk the eggs and sugar for 30–45 seconds. Pour in the milk and stir. In a second bowl, combine flour, salt, and baking powder, then whisk into the wet mixture until smooth and pourable. If it feels too thick, add 1–2 tablespoons milk.

Add oil to a pot so it’s about 1–1.5 inches (3–4 cm) deep. Heat over medium-high to about 350–365°F (175–185°C). No thermometer? A tiny drip of batter should sizzle and float right away.

Transfer batter to a funnel, squeeze bottle, or a zip-top bag with a small corner snipped off. Drizzle thin ribbons into the hot oil in overlapping circles to form a lacy cake.

Fry 1–2 minutes until light golden, then flip carefully with a slotted spoon and fry the second side 1–2 minutes. Adjust the heat as needed so the oil stays hot and the cake doesn’t soak up oil.

Lift out and drain on paper towels for a minute. Serve warm; a dusting of powdered sugar is a classic finish.