Funnel Cakes

Combine self-rising flour and sugar in a large mixing bowl, whisking together to distribute the sugar evenly.

Create a well in the center of the dry ingredients and add the slightly beaten eggs and milk. Whisk until smooth, stirring until just combined without overmixing.

Heat vegetable oil in a deep skillet or Dutch oven to 375°F, using a thermometer to monitor temperature accurately.

Pour batter into a funnel, holding a finger over the spout to control the flow. Once oil reaches temperature, carefully release the batter in a circular pattern into the hot oil, creating a spiral shape.

Fry the funnel cake for 1–2 minutes until the bottom is golden brown, watching carefully to prevent burning.

Flip the funnel cake gently using a spatula and fry the other side for another 1–2 minutes until golden brown.

Transfer the fried funnel cake to a paper towel-lined plate to drain excess oil.

Repeat the frying process with remaining batter, ensuring oil temperature stays consistent between batches.

Dust the finished funnel cakes generously with sifted powdered sugar while still warm. Serve immediately.