Crispy Funnel Cake Sticks

Ingredients:

For the Batter:

1 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
¼ teaspoon salt
1 large egg
¾ cup whole milk
1 teaspoon vanilla extract
1 teaspoon vegetable oil (for added moisture)
For Frying:

Vegetable oil (enough for deep frying, about 2–3 cups)
For Serving:

Powdered sugar (for dusting)
Optional dipping sauces: chocolate, caramel, or fruit compote

Instructions:

Prepare the Batter:

In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
In a separate bowl, beat the egg lightly, then add the milk, vanilla extract, and vegetable oil. Stir until smooth.
Gradually pour the wet ingredients into the dry ingredients, mixing gently until the batter is smooth and free of lumps. Let the batter rest for 5–10 minutes while you prepare for frying.
Fry the Funnel Cake Sticks:

Heat about 2 inches of vegetable oil in a deep skillet or saucepan over medium heat. Use a candy thermometer to ensure the oil reaches 350°F (175°C).
Transfer the batter to a piping bag fitted with a medium round tip or a squeeze bottle. If you don’t have either, use a resealable plastic bag with a small corner snipped off.
Carefully pipe strips of batter into the hot oil, starting at one end and moving back and forth to create zigzag patterns or straight lines. Work in small batches to avoid overcrowding the pan.
Fry the sticks for 1–2 minutes on each side, or until they’re golden brown and crispy. Use tongs or a slotted spoon to flip them halfway through cooking.
Remove the cooked funnel cake sticks from the oil and place them on a paper towel-lined plate to drain excess oil.
Finish and Serve:

Dust the warm funnel cake sticks generously with powdered sugar using a fine-mesh sieve for even coverage.
Serve immediately with your choice of dipping sauces for an extra indulgent treat.