Crispy Golden Lacy Cakes (Printable Version)

Light, fried golden cakes with a lacy texture and dusted with powdered sugar.

# Ingredient List:

→ 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 & Serving

08 - Vegetable oil, approximately 1 quart for frying
09 - Powdered sugar for dusting

# How to Prepare:

01 - In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly blended.
02 - In a separate bowl, beat the eggs, then incorporate the whole milk and vanilla extract, whisking until combined.
03 - Gradually pour the wet mixture into the dry ingredients, whisking continuously until achieving a smooth, pourable batter. Adjust consistency with a small amount of milk if necessary.
04 - Pour vegetable oil into a deep skillet or heavy-bottomed pot to a depth of approximately 2 inches. Heat the oil to 375°F (190°C).
05 - Using a funnel or squeeze bottle, pour about 1/2 cup of batter over the hot oil in a swirling, lacy pattern by releasing your finger from the spout. Fry for 1 to 2 minutes per side until golden brown.
06 - Remove the fried cake with tongs and drain on paper towels. Repeat the process with the remaining batter.
07 - While still warm, dust the funnel cakes generously with powdered sugar before serving.

# Expert Suggestions:

01 -
  • They're ready in under 30 minutes and require just basic pantry staples—no fancy equipment needed.
  • The crispy, lacy edges and soft center hit that perfect texture contrast that feels indulgent but tastes light.
  • Kids go wild for them, and honestly, watching someone's face light up when they see that swirling pattern is half the fun.
02 -
  • Oil temperature is everything—too cold and they'll be greasy, too hot and they'll brown before they cook through, so use a thermometer and trust it.
  • Don't overthink the funnel pattern; even wonky spirals fry up beautifully because the shape itself creates all those crispy edges you're after.
03 -
  • If batter sticks to your funnel, dip the spout quickly in the hot oil before pouring—it creates a seal that helps everything flow smoothly.
  • Serve them immediately while they're still warm and crispy, because they soften within minutes as they cool, and that contrast is half their charm.
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