Description
Funnel Cake Bites offer a delightful twist on the classic fairground favorite by transforming the traditional large funnel cake into easy-to-eat, crispy, golden bite-sized treats. These bites are fried to perfection and dusted with powdered sugar, making them a perfect snack for any occasion. You can elevate them further with optional chocolate or caramel sauces and fresh fruit toppings for an indulgent dessert experience.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 large egg
- 1 cup milk
- 1 teaspoon vanilla extract
For Frying and Serving
- Vegetable oil (for frying, about 2-3 inches in a deep pot)
- Powdered sugar (for dusting)
- Optional: chocolate sauce
- Optional: caramel sauce
- Optional: fruit toppings for serving
Instructions
- Prepare dry ingredients: In a large mixing bowl, whisk together 1 cup all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt until well combined to ensure even distribution of the leavening agents.
- Mix wet ingredients: In a separate bowl, lightly whisk 1 large egg. Add 1 cup milk and 1 teaspoon vanilla extract, mixing thoroughly until the mixture is uniform.
- Combine wet and dry mixtures: Gradually pour the wet mixture into the dry ingredients while folding gently with a spatula. Mix until just combined; expect a thick but pourable batter with some lumps remaining for light texture.
- Heat oil for frying: In a deep, heavy-bottomed pot, pour enough vegetable oil to reach 2-3 inches deep and heat over medium heat. Test the oil’s readiness by dropping a small amount of batter into it—when it sizzles and floats to the surface, the oil is hot enough.
- Shape and fry bites: Transfer the batter to a squeeze bottle or piping bag. Carefully squeeze the batter into the hot oil in small circular patterns about 2-3 inches in diameter to form the funnel cake bites.
- Cook until golden: Fry for 1-2 minutes on one side until golden brown. Use a slotted spoon to flip each bite and fry the other side for an additional 1-2 minutes. Monitor closely to avoid burning.
- Drain excess oil: Remove the cooked funnel cake bites and place them on a plate lined with paper towels to absorb any excess oil. Repeat frying with remaining batter.
- Serve with toppings: Arrange the warm funnel cake bites on a serving platter and dust them generously with powdered sugar. For a more decadent touch, drizzle with chocolate or caramel sauces and add fresh fruit toppings as desired.
- Enjoy warm: Serve these bites warm, either on their own or accompanied by dipping sauces for a perfect treat.
Notes
- Be careful with oil temperature; if it’s too hot, the bites will brown outside but remain raw inside.
- Use a deep pot to avoid oil splatters and ensure even frying.
- Keep batter thick but pourable; too thin will cause the bites to lose shape in oil.
- Drain on paper towels thoroughly to remove excess oil for a crisp texture.
- Customize with toppings based on preference—fresh berries, whipped cream, or nuts all work well.
- Leftovers can be warmed up in a toaster oven to retain crispiness.
