
Golden, crispy, and covered in a snowy dusting of powdered sugar, these funnel cakes bring the fairground straight to your kitchen. The lacy batter is built from simple pantry staples — flour, a touch of sugar, baking powder, and vanilla — poured into swirling loops that fry up into crackly-edged webs of crunch. Each cake gets that irresistible contrast of a crisp, golden-brown shell over a soft, tender interior, thanks to a thin batter that's easy to pour and drizzle into shape. Frying in hot oil gives them that classic carnival crunch, while the wire rack keeps them light instead of soggy. Serve them warm, right after their final dusting of powdered sugar, for the best texture and flavor. This is a genuinely solid pick for a dairy free treat, no fuss required.
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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.
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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