INGREDIENTS
For the Funnel Cake Sticks:
1 ½ cups (190g) all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
¾ cup whole milk, at room temperature
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
4 cups vegetable oil (for frying)
For the Cinnamon Glaze:
1 cup (120g) powdered sugar
3 tablespoons whole milk (add more for desired consistency)
1 teaspoon ground cinnamon
½ teaspoon pure vanilla extract
INSTRUCTIONS
Step 1: Prepare the Batter
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, ground nutmeg, and salt until evenly combined.
In a separate bowl, combine the milk, beaten egg, and vanilla extract. Gradually pour the wet ingredients into the dry ingredients, stirring until you have a smooth and slightly thick batter. Be careful not to overmix.
Step 2: Heat the Oil
In a deep, heavy-bottomed skillet or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer to maintain consistent heat for even frying.
Step 3: Pipe the Funnel Cake Sticks
Transfer the batter into a large piping bag fitted with a star tip or a ziplock bag with a corner snipped off.
Pipe 4–5-inch straight lines of batter directly into the hot oil, working in small batches. Be cautious of splattering oil.
Step 4: Fry to Perfection
Fry the sticks for 2–3 minutes per side, or until they are golden brown and crispy.
Use a slotted spoon to transfer the fried sticks to a plate lined with paper towels to drain excess oil.
Step 5: Make the Cinnamon Glaze
In a small bowl, whisk together the powdered sugar, milk, ground cinnamon, and vanilla extract until smooth. Adjust the consistency by adding more milk if needed.
Step 6: Glaze and Serve
Arrange the funnel cake sticks on a serving plate.
Drizzle the warm cinnamon glaze generously over the sticks, ensuring even coverage.
Tips
For Extra Crunch: Dust the fried sticks lightly with cinnamon sugar immediately after frying before adding the glaze.
Piping Precision: Practice piping a few sticks on parchment paper before frying to ensure consistent size and shape.
