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These little funnel cake bites are so simple and fun. You get a crispy outside with a soft, fluffy inside every time. They’re awesome when topped with powdered sugar, dipped in chocolate, or whatever topping you love. Basically, they hit the sweet spot whenever you’re craving a fair-style treat.
Awesome Perks of Making Your Own Fair Sweets
You get all the crunchy, sugary joy of fair food in a mini version that’s easy to munch. You won’t believe how fast these come together and how many ways you can jazz them up. Bring them to a family party or whip up a batch for a night on the couch.
What You Need to Grab
- Powdered sugar: 1 cup (120g), sift well before using so you don’t get clumps, for sprinkling over the tops
- Neutral oil for frying: 4 cups (960ml), something with a high smoke point like canola, sunflower, or peanut, aim for about 400°F (204°C)
- Vanilla extract: 1 teaspoon (5ml), stick with the real deal (pure), color can be clear or amber
- Water: 1 tablespoon (15ml), filtered, just let it sit out so it’s not too cold
- Whole milk: 1/4 cup (60ml), about 3.25% fat, let it hang out on the counter until it’s close to room temp
- Egg: 1 big one (50g), fresh and room temperature (between 68-72°F or 20-22°C), grab grade A or AA if you can
- Salt: 1/2 teaspoon (3g), regular table salt works, your pick whether you want iodized or not
- Baking powder: 3/4 teaspoon (3.75g), make sure it’s aluminum-free and still fresh, store it tightly closed
- Granulated sugar: 2 tablespoons (25g), go with fine stuff (pure cane is best), don’t let it get clumpy
- All-purpose flour: 3/4 cup (90g), bleached or not, sifted well and leveled off with a spoon, aim for protein around 10–12%, bring it to room temp
How To Make Them Like a Pro
- Finishing Touches
- Stack the bites onto a plate while they’re good and warm. Hold a fine-mesh strainer six inches above and shake that powdered sugar all over. Dig in as soon as possible while they’re still soft inside, aiming for just a bit over body temperature (about 120-130°F or 49-54°C).
- Cooling Off Period
- Fish the golden bites from the oil with a slotted spoon or spider. Lay them in a single layer on a tray covered with paper towels. Wait a couple minutes (2-3) to let them cool just enough to pick up without burning your fingers (they should register around 130–140°F or 54–60°C inside).
- Time to Fry
- Scoop up the batter with a tablespoon or use a tiny cookie scoop and gently drop it into the hot oil. Keep the bites about 2 inches away from each other so they cook even. Fry 5 to 7 at a time, blasting each for about 15–30 seconds per side till they’re nice and golden (should look kind of tan—RGB 193, 154, 107). Inside should hit 190°F (88°C).
- Mixing that Batter Up
- Start by sifting the flour, sugar, baking powder, plus salt in a medium bowl. Whip the egg in another bowl until it’s pale and foamy (about half a minute). Add milk, water, and vanilla right into the egg and whisk till it’s smooth. Now dump that mixture into the dry stuff and mix just until you’ve got a thick batter that drizzles slowly from your whisk (think heavy cream).
- Get the Oil Hot
- Add enough oil to your heavy pan or Dutch oven so it’s about an inch deep. Heat it slowly to reach exactly 350°F (175°C) and check this with a fry or candy thermometer. As you fry, try hard to keep the oil between 340 and 360°F (171–182°C).
Topping Ideas to Make ‘Em Pop
Set up a toppings station with sifted powdered sugar, some warm (never hot!) chocolate sauce (about 120°F/49°C), a fresh berry mix, thick whipped cream that holds its shape, and bits of nuts or cookies chopped to about 2 mm. Put the sauces in little dishes that are a bit warm (around 110–120°F/43–49°C) so dipping is fun and easy.
Top Tips for Getting Them Just Right
Keep a close eye on your oil’s temperature with a solid thermometer. Fry and test one bite at first to see if it’s cooked through and the color’s right. Don’t dump too many in at once. Dab off the oil right away to help keep that crunch. For awesome texture, eat them in the first 15 minutes after frying if you can.
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How to Store & Warm Up Leftovers
Best if you snack on these right after making them. But if you need to save them, cool completely then stash in a tight container on your counter for up to four hours. If you want them warm and crisp again, set your oven to 350°F (175°C) and heat for 3–5 minutes. Skip the microwave! And only add toppings when you’re ready to eat, not before storing.
Common Questions
- → What's the best way to add the powdered sugar?
Sprinkle on the sugar with a small strainer or sifter while they're still hot. The warmth helps it stick nicely.
- → Can I keep these for later?
They're at their best right after frying. You can warm them up if you have leftovers, but they'll lose crunch.
- → Can I make the batter ahead of time?
If you whip it up early, keep it for up to an hour. But use it quick for puffier bites since baking powder starts working fast.
- → Why did my funnel cake bites turn out greasy?
Either your oil's too cool or the pan's too full. Make sure it's heated enough and don't pack in too many bites at once.
- → How do I know when the oil is hot enough?
Drop in a bit of batter. If it sizzles and pops right up, you're good. Or check for 350 to 375 degrees with a thermometer.