Get ready to impress your friends and family with an irresistible treat that’s as fun to make as it is to eat! These Crispy Spider Webs Mini Funnel Cakes are not just a dessert; they’re a delightful experience that brings the carnival right to your kitchen. With their intricate, web-like design and a dusting of powdered sugar that resembles fresh snow, these mini funnel cakes are sure to be the star of any gathering. Perfectly crispy on the outside and soft on the inside, they’re a sweet indulgence that will have everyone asking for seconds. Ready to dive into this deliciously fun recipe? Let’s get started!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 mini funnel cakes
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- Oil for frying
- Powdered sugar for dusting
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, beat the egg and then add milk and vanilla extract. Mix thoroughly until smooth and well integrated.
- Gradually pour the wet ingredients into the dry ingredients, whisking continuously to create a smooth, lump-free batter. The consistency should be similar to pancake batter - thin enough to flow easily but not too watery.
- Transfer the batter to a squeeze bottle or piping bag with a small round tip for precise web-like drizzling.
- Heat vegetable or canola oil in a deep skillet or fryer to 375°F (190°C). Use a candy thermometer to ensure accurate temperature.
- Carefully drizzle the batter in a circular, web-like pattern directly into the hot oil, creating intricate spider web designs by crossing thin streams of batter.
- Fry each mini funnel cake for approximately 1-2 minutes per side, or until golden brown and crispy around the edges.
- Remove the spider web funnel cakes using a slotted spoon or spider strainer, allowing excess oil to drain on a wire rack lined with paper towels.
- While still warm, dust generously with powdered sugar using a fine mesh sieve to create a delicate, snow-like coating.
- Serve immediately for the best crispy texture, and optionally garnish with a light drizzle of chocolate sauce or caramel for extra decadence.
Tips
- Perfecting the Batter: Ensure your batter is smooth and lump-free by whisking the wet and dry ingredients separately before combining. This will help achieve that perfect funnel cake texture!
- Temperature Matters: Use a candy thermometer to keep the oil temperature steady at 375°F (190°C). If the oil is too cool, your funnel cakes will absorb too much oil; too hot, and they’ll burn before cooking through.
- Web Patterns: When drizzling the batter into the oil, practice making circular, overlapping patterns to create that charming spider web effect. Don’t worry if it’s not perfect—each cake will have its own unique charm!
- Drain Excess Oil: After frying, let the funnel cakes drain on a wire rack lined with paper towels. This helps maintain their crispiness and prevents them from getting soggy.
- Serving Suggestions: For an extra special touch, serve your mini funnel cakes warm with a drizzle of chocolate sauce or caramel. Fresh berries or a scoop of ice cream on the side can also elevate this delightful treat!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 3g
Fat: 9g
Saturated Fat: 2g
Cholesterol: 35mg
