For The Safest Homemade Funnel Cake, Grab A Squeeze Bottle

Funnel cakes are no longer reserved for state fairs and county parades. These tasty carnival treats can be whipped up in the comfort of your home, so you can enjoy the sweet taste of summer fun any time of the year.

Yet as simple as the professionals might make it look to dish out funnel cakes to the masses, frying up dough from scratch can seem a bit intimidating for the funnel cake novices among us. Though a basic funnel cake recipe requires only a few ingredients — sugar, vanilla, pancake mix, and plenty of oil — the process of churning out these fried, swirly delicacies can give any home cook a reasonable amount of hesitation. Handling sizzling hot oil doesn't come without risks, but thankfully, there are ways to minimize any chance of burning yourself or coming in contact with splashes of scalding foodstuff. Instead of pouring batter directly into the pan, reach for a squeeze bottle before you begin.

Ideally, you're looking to pour funnel cakes in such a way that results in an irresistible crispy exterior that reveals a chewy, doughy inside. The way in which you pour batter into the hot oil can impact the overall texture of the treat. If you don't have a funnel like the professionals at the carnivals and fairs, skip it, and fill a squeeze bottle with your batter, instead. It can be helpful to cut off the tip of the bottle so the opening is wide enough for the batter to glide through. A quarter-inch hole can help you draw even swirls into the sizzling oil with ease. Plus, your fingers will be protected and kept at a greater distance away from the ominous heat.

Once you've safely extracted your funnel cake from the pan or vat, funnel cake creations demand the essential coating of powdered sugar. For an extra festive presentation, consider coloring powdered sugar with freeze-dried berries to add brightness and flavor to the traditional recipe.