Funnel Cake Bites
Funnel Cake Bites are small fried dough bites made with flour, milk, eggs, sugar, vanilla, cinnamon, nutmeg, and baking powder, then served warm with powdered sugar.
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Servings: 4
Ingredients
- Vegetable oil for frying
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 1/2 cups milk
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- Powdered sugar for serving
- Optional dipping sauces for serving
Instructions
- Pour vegetable oil into a heavy-bottomed pot until it reaches approximately 3/4 inch in depth.
- Heat the oil to 375°F.
- While the oil heats, place the eggs in a large mixing bowl.
- Beat the eggs until foamy.
- Add the milk and pure vanilla extract to the beaten eggs.
- Whisk until the mixture is fully combined.
- Add the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, salt, and granulated sugar.
- Mix until the batter is smooth and no dry flour remains.
- Carefully drop spoonfuls of batter into the hot oil. A cookie scoop may be used to portion the batter evenly.
- Fry the bites in small batches to avoid overcrowding the pot.
- Cook until the bottoms are golden brown.
- Carefully flip each bite and continue frying until the opposite side is golden brown and the centers are cooked through.
- Remove the fried bites from the oil using a slotted spoon or tongs.
- Transfer the bites to a paper towel-lined plate or tray to drain excess oil.
- Repeat the frying process with the remaining batter.
- Sprinkle the warm funnel cake bites generously with powdered sugar.
- Serve immediately with optional dipping sauces, if desired.
Notes
To make these Funnel Cake Bites gluten free, replace the all-purpose flour with a certified gluten-free 1:1 baking flour blend suitable for frying and quick batters.
Confirm that the baking powder, ground cinnamon, ground nutmeg, salt, granulated sugar, powdered sugar, vanilla extract, milk, eggs, and frying oil are gluten free when necessary.
Use fresh oil that has not been used to fry gluten-containing foods.
If serving with dipping sauces, choose certified gluten-free options such as gluten-free chocolate sauce, caramel sauce, strawberry sauce, or maple glaze.
Prepare the batter with clean bowls, whisks, measuring tools, scoops, tongs, and draining trays to prevent gluten cross-contact, especially when cooking for someone with celiac disease or gluten sensitivity.