Crispy Golden Lacy Cakes (Printable)

Golden, lacy fried cakes with a crisp texture and a dusting of powdered sugar to share and enjoy.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 2 large eggs
06 - 1 1/2 cups whole milk
07 - 1 teaspoon vanilla extract

→ For Frying and Serving

08 - Vegetable oil, about 4 cups (1 quart) for frying
09 - Powdered sugar for dusting

# Step-by-Step:

01 - Whisk together flour, granulated sugar, baking powder, and salt in a large mixing bowl.
02 - In a separate bowl, beat eggs then whisk in whole milk and vanilla extract.
03 - Gradually add wet ingredients to dry ingredients, whisking until a smooth, pourable batter forms. Adjust with a splash of milk if needed.
04 - Pour vegetable oil into a deep skillet to a depth of 2 inches. Heat oil to 375°F.
05 - Pour about 1/2 cup batter into a funnel or squeeze bottle. Cover spout with your finger, hold funnel over hot oil, release finger and swirl batter in a lacy pattern. Fry 1 to 2 minutes per side until golden brown.
06 - Remove cakes with tongs and drain on paper towels. Repeat with remaining batter.
07 - Generously dust warm funnel cakes with powdered sugar before serving.

# Expert Advice:

01 -
  • They come together in under 30 minutes from ingredient to plate, making them perfect for unexpected dessert cravings.
  • The batter is forgiving enough that even your first attempt will look impressive, with that lacy, crispy exterior everyone expects.
  • They're genuinely fun to make—pouring batter through a funnel feels playful in a way most desserts don't.
02 -
  • Temperature matters more than you think—oil that's too cool gives you greasy cakes, while oil that's too hot burns the outside before the inside cooks.
  • Don't try to make your swirl pattern too intricate your first time; a simple spiral works just as well and is less likely to tear when you flip.
  • The batter will thicken as it sits, so keep a small pitcher of milk nearby to thin it back out between batches.
03 -
  • Use a candy or deep-fry thermometer to keep oil at exactly 375°F—guessing leads to inconsistent results and regret.
  • If your batter seems to be browning too fast, lower the heat slightly by 10 to 15 degrees; every stove and skillet behaves differently.
  • Save that first funnel cake as your test run and don't judge yourself on it—it's where you figure out your technique, and the next five will be better.
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