Low Sodium Funnel Cakes

Total time30 min

Prep time10 min

Cook time20 min

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Ingredients

4 servings

2 cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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2 tbsp granulated sugar
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 ½ cups milk
2 tbsp unsalted butter, melted
1 tsp vanilla extract
1 tbsp white vinegar
4 cups vegetable oil, for frying

For serving

¼ cup powdered sugar, for serving

Instructions

1
Pour the vegetable oil into a large heavy-bottomed pot or Dutch oven to a depth of about 2 inches. Heat over medium-high heat until the oil reaches 375°F (190°C) on a deep-fry or candy thermometer.
2
While the oil heats, whisk together the flour, granulated sugar, baking powder, baking soda, and salt in a large bowl until combined.

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