I made Funnel Cake Bites using pantry staples for my recipes with things you already have roundup, and there’s a simple trick in the method that most people overlook.

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I always thought funnel cake bites were just fair food until I started messing with a simple batter of all purpose flour and a splash of vanilla extract. Tiny, crisp pockets that puff and crackle, begging for whatever crazy topping you have on hand, they are the sort of thing that makes people stop mid conversation and stare.

This is Fried Desserts Easy but not the lazy kind, more like the sneaky treat you make when you want to impress with almost no drama. I cant promise they wont be gone in minutes, but thats half the fun.

Why I Like this Recipe

* I like how they get crispy on the outside and stay soft inside, even when I mess up a little
* They make the whole house smell like summer and instantly put me in a good mood
* Everyone always wants seconds so they’re great for hanging out with friends and family, its fun chaos
* The method is forgiving so I can just wing it on busy nights and still get something tasty, which I love

Ingredients

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Mostly carbs, some protein; gives structure, makes cakey texture, not high in fibre.
Good protein and fat, binds batter and adds richness, its helps browning.
Adds moisture, calcium and protein; buttermilk adds tang and tender crumb.
Sweetener that feeds browning and crisp edges, calories up front not many nutrients.
Leavens the batter so bites puff up, no flavor but essential for lightness.
Neutral frying oil gives crisp exteriors and moist centers, high in calories though.
Powdered sugar makes classic sweet dusting; cinnamon sugar adds warm spice and sweetness.

Ingredient Quantities

2 cups all-purpose flour

2 tablespoons granulated sugar

1 tablespoon baking powder

1/2 teaspoon fine salt

2 large eggs, room temperature

1 1/2 cups whole milk or buttermilk if ya like it tangy

1 teaspoon vanilla extract

Vegetable oil for frying, about 2 to 3 cups

Powdered sugar for dusting, about 1/2 cup

Optional: 1/4 cup granulated sugar plus 1 teaspoon ground cinnamon for cinnamon sugar

Optional: chocolate sauce, caramel sauce, or fresh berries for serving

How to Make this

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1. In a big bowl whisk together 2 cups all purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder and 1/2 teaspoon fine salt until evenly mixed.

2. In another bowl beat 2 large eggs, then add 1 1/2 cups whole milk (or buttermilk if ya like it tangy) and 1 teaspoon vanilla extract, stir until smooth.

3. Pour the wet into the dry and stir gently until mostly combined, a few small lumps are fine, dont overmix or the bites will be tough. Let the batter rest 8 to 10 minutes so the leavener wakes up.

4. Heat about 2 to 3 cups vegetable oil in a heavy pot to 350 to 375 F. If you dont have a thermometer drop a little batter in: it should sizzle and puff up slowly, not burn.

5. Transfer batter to a squeeze bottle, piping bag, small funnel or use a tablespoon or small cookie scoop. Carefully squeeze or drop small spirals or blobs into the hot oil, dont overcrowd the pot, fry in batches.

6. Fry until golden, about 1 1/2 to 3 minutes per batch, turning once or twice with a slotted spoon so they brown evenly. If oil starts smoking its too hot, lower the heat.

7. Remove to a paper towel lined tray to drain, keep finished ones warm in a 200 F oven if making many batches.

8. While still warm dust with about 1/2 cup powdered sugar, or toss in the optional cinnamon sugar made from 1/4 cup granulated sugar plus 1 teaspoon ground cinnamon for extra yum.

9. Serve right away with optional chocolate sauce, caramel sauce, or fresh berries. Theyre best hot and a little imperfect, like real fair food.

Equipment Needed

1. Large mixing bowl for the dry ingredients
2. Medium bowl for the eggs and milk, plus a whisk or fork to beat them
3. Whisk (you can use the fork but a whisk is easier)
4. Measuring cups and spoons for flour, milk, sugar and baking powder
5. Heavy-bottomed pot or deep fryer for frying the bites
6. Instant-read or candy thermometer to keep oil at 350 to 375 F (or use the batter test)
7. Squeeze bottle, piping bag, small funnel, or a tablespoon/small cookie scoop to portion the batter
8. Slotted spoon or spider/skimmer to turn and lift the fritters
9. Baking sheet lined with paper towels and a wire rack or oven-safe tray to drain and keep warm

FAQ

Q: Can I make the batter ahead of time? A: Yes. You can mix it and chill it up to 24 hours, but it will thicken in the fridge so stir in a splash of milk if it gets too thick. Let it sit at room temp 10 to 15 minutes before frying so it flows easier.

Q: What oil temperature should I use and how do I check it? A: Heat oil to about 350 to 375°F. A candy or instant-read thermometer is best. No thermometer? Drop a tiny bit of batter in: it should bubble and float, not brown instantly. If it browns too fast oil is too hot, if it soaks up oil its too cool.

Q: Can I bake these instead of frying? A: You can, but they wont be the same. Use a mini muffin or donut pan, spray well and bake at 375°F for about 10 to 14 minutes till golden. Theyll be lighter not as crispy as fried ones.

Q: How do I keep the bites crisp and not soggy? A: Drain on a wire rack not paper towels so they dont steam. Keep them in a single layer and serve right away. To re-crisp later, pop them in a 350°F oven for 5 to 7 minutes.

Q: Can I swap the milk or flour? A: Yes. Buttermilk gives a nice tang, whole milk makes them richer, plant milks work but less rich. If you only have self-rising flour omit the baking powder and cut the salt. For gluten free use a 1-to-1 gf blend and expect a slightly different texture.

Q: I dont have a funnel or piping bag how do I make the classic squiggles? A: Use a squeeze bottle, a zip-top bag with a tiny corner snipped, or even a spoon to drizzle in loose figure-eights. A ladle works too for little round bites.

Funnel Cake Bites Recipe Substitutions and Variations

All-purpose flour: use a cup for cup gluten free flour blend with xanthan gum, same amount, the batter may be a bit more crumbly and slightly denser but it fries up fine.
Eggs: for each egg mix 1 tablespoon ground flaxseed with 3 tablespoons water, wait 5 minutes until it gels, it’s a good egg free option though bites are a touch chewier.
Whole milk or buttermilk: swap with oat, almond or soy milk 1 to 1, or make quick buttermilk by stirring 1 tablespoon lemon juice or white vinegar into 1 cup plant milk and waiting 5 minutes for tang.
Vegetable oil for frying: use peanut oil, canola or sunflower oil instead, pick one with a high smoke point so the bites brown crisp without a burnt taste.

Pro Tips

1. Keep the oil temp steady at 350 to 375 F, use a thermometer if you can, but if not drop a tiny bit of batter to test, it should sizzle and puff up slowly not burn, and turn the heat down a bit between batches so it doesnt climb.

2. Dont overmix the batter, a few lumps are fine, let it rest 10 to 15 minutes so the leavener wakes up and you get lighter bites, if it seems too thick add a splash more milk, too thin add a tablespoon or two of flour.

3. Use a squeeze bottle or small cookie scoop for even sized pieces, they cook more evenly and faster so you wont be babysitting different sized bits that burn while others are raw.

4. Drain on a wire rack set over paper towels, not directly on paper towels cause they get soggy, and keep finished ones warm in a low oven if you gotta make a lot, that way they stay crisp and you can do the whole batch without rushing.

5. Toss with powdered or cinnamon sugar while still hot so the coating sticks, or put a few in a zip top bag with the cinnamon sugar and shake, its less messy and gives a nicer, even coating.