Bring the fair to your kitchen with this fun and easy funnel cake donut recipe—crispy, golden, and dusted with powdered sugar.

2 cups all-purpose flour

2 tablespoons granulated sugar

1 teaspoon baking powder

1/2 teaspoon salt

2 large eggs

1 1/2 cups milk

1 teaspoon vanilla extract

Vegetable oil (for frying)

Powdered sugar (for dusting)

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In a large bowl, whisk together flour, sugar, baking powder, and salt.

In another bowl, beat eggs, then add milk and vanilla extract. Mix until combined.

Gradually pour the wet ingredients into the dry ingredients, whisking until a smooth batter forms.

Heat 2–3 inches of vegetable oil in a deep skillet or pot over medium heat (about 350°F/175°C).

Pour batter into a squeeze bottle or piping bag with a large round tip.

Carefully pipe the batter into hot oil in a circular, swirling motion to form donut shapes.

Fry 1–2 minutes per side until golden brown.

Remove with a slotted spoon and drain on paper towels.

Dust generously with powdered sugar before serving.

You can also pipe batter into donut molds and fry if you prefer more uniform shapes.

Serve warm with dipping sauces like chocolate, caramel, or fruit compote.

For extra flair, sprinkle with cinnamon sugar or drizzle with icing.

Best enjoyed fresh, but can be stored for 1 day in an airtight container.