Funnel Cake

Instructions

1. Prepare the batter
   In a large bowl, whisk together the flour, baking powder, salt, and granulated sugar. In a separate bowl, beat the eggs, then add milk and vanilla extract. Gradually add the wet ingredients to the dry ingredients, whisking until smooth and no lumps remain. The batter should be thin enough to flow through a funnel or squeeze bottle.
2. Heat the oil
   Pour vegetable oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 2 inches. Heat over medium-high heat until the oil reaches 375°F (190°C). Use a candy or deep-fry thermometer to monitor the temperature.
3. Fry the funnel cakes
   Transfer the batter to a funnel with your finger covering the opening, or use a squeeze bottle. Hold the funnel several inches above the hot oil, remove your finger, and move the funnel in a circular and zigzag motion to create a web-like pattern. Fry for about 2 minutes on the first side until golden brown, then carefully flip using tongs or a slotted spoon and fry for another 1-2 minutes.
4. Drain and cool
   Remove the funnel cake from the oil and place on a paper towel-lined plate to drain excess oil. Allow to cool slightly for about 1 minute.
5. Serve with toppings
   Transfer the funnel cake to a serving plate, dust generously with powdered sugar, and serve immediately while still warm. If desired, top with fresh berries or drizzle with chocolate sauce for added flavor.
6. Repeat the process
   Continue making funnel cakes with the remaining batter, ensuring the oil temperature returns to 375°F (190°C) between batches. Adjust the heat as needed to maintain proper oil temperature throughout the cooking process.