Description
These delightful funnel cake bites capture all the magic of carnival treats in perfect bite-sized portions. The batter comes together quickly with pantry staples and transforms into golden, crispy morsels when piped into hot oil. Dusted generously with powdered sugar while still warm, they’re irresistible on their own or elevated with toppings like whipped cream and fresh fruit. The simple piping technique creates the classic swirled pattern, while the smaller size makes these funnel cake bites perfect for sharing.
Ingredients
Scale
- 480 ml whole milk
- 1 large egg
- 2 teaspoons vanilla extract
- 240 g plain flour
- Pinch of fine salt
- 1 teaspoon baking soda
- 25 g granulated sugar
- 85 g unsalted butter, melted
- Vegetable oil, for frying
- Powdered sugar, for dusting
- Whipped cream or fresh fruit, to serve
Instructions
- In a medium bowl, whisk together milk, egg, vanilla extract, and melted butter until thoroughly combined.
- Add salt, baking soda, and granulated sugar to the wet mixture. Stir gently to integrate.
- Gradually fold in the flour until the batter is lump-free and smooth. Avoid overmixing.
- Transfer the batter into a large resealable plastic bag or piping bag and set aside for several minutes to rest.
- Pour vegetable oil into a frying pan to a depth of approximately 1.25 cm. Heat oil over high heat for 2 minutes, then reduce to medium heat.
- To test if the oil is hot enough, drop a small amount of batter into the oil. If bubbles form around the edges, the oil is ready; adjust temperature as needed to maintain 350-375°F (175-185°C).
- Cut a small opening in one corner of the bag. Carefully pipe small circles of batter (about 4 cm in diameter) into the hot oil. Do not overcrowd the pan.
- Cook until golden brown on the base, then use a slotted metal spatula to gently flip each bite. Continue frying until both sides of these mini funnel cake bites are evenly golden.
- Transfer fried funnel cake bites onto paper towels to absorb excess oil. Generously dust with powdered sugar while still warm.
- Serve these easy funnel cake bites immediately topped with whipped cream or fresh fruit, if desired.
Notes
- Best enjoyed immediately after frying while still warm and crispy.
- Can be made ahead of time and reheated in the oven to restore crispness.
- Makes approximately 24-30 bite-sized pieces depending on piping size.
- The batter can be prepared up to 24 hours in advance and stored in the refrigerator in an airtight container.
- For best results, maintain oil temperature between 350-375°F (175-185°C) throughout frying.
- If your funnel cake bites are too dark outside and undercooked inside, your oil is too hot. Reduce heat.
- If bites absorb too much oil and are soggy, your oil temperature is too low. Increase heat.
- When frying, remember that adding batter will lower the oil temperature, so allow it to recover between batches.
- Try adding a pinch of cinnamon or nutmeg to the batter for a subtle flavor variation.
- Store at room temperature for a few hours and refresh in a 300°F oven for 3-5 minutes before serving if needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Deep Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 6-8 bites)
- Calories: 275
- Sugar: N/A
- Sodium: N/A
- Fat: 14.2 g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 32.5 g
- Fiber: N/A
- Protein: 4.8 g
- Cholesterol: N/A
Keywords: Funnel Cake Bites, Easy Funnel Cake Bites, Mini Funnel Cake Bites, Homemade Funnel Cake Bites, Fried Dough Bites