Make the batter

Step 1: Mix dry ingredients
In a medium mixing bowl, whisk together 1 cup of flour, 1 teaspoon of baking powder, ¼ teaspoon of salt, and 2 tablespoons of granulated sugar. This base gives the funnel cake its light structure and crispy texture.
Step 2: Add wet ingredients
In a separate bowl, whisk together 1 large egg, ¾ cup milk, and ½ teaspoon vanilla extract until smooth. Slowly pour the wet mixture into the dry ingredients, whisking as you go. Stir until the batter is fully combined with no lumps. The consistency should be smooth but slightly thick—similar to pancake batter.

Prepare for frying

Step 3: Heat the oil
Pour oil into a deep skillet or saucepan to a depth of about 2 inches. Heat over medium-high heat until it reaches 350°F (175°C). Use a candy or frying thermometer to monitor the temperature, as too-hot oil will burn the batter and too-cool oil will make it greasy.
Step 4: Prepare a piping bag
Spoon the batter into a piping bag fitted with a wide round tip, or use a zip-top plastic bag and snip off one corner. This gives you control over the shape and size of your sticks.

Fry the funnel cake sticks

Step 5: Pipe and fry
Once the oil is hot, pipe 4–5 inch lines of batter directly into the oil, working in batches to avoid overcrowding. Fry for about 1–2 minutes per side, flipping halfway through with tongs or a slotted spoon. The sticks should be golden brown and crispy on the outside.
Step 6: Drain and dust
Remove the cooked funnel cake sticks from the oil and place them on a paper towel-lined plate to drain excess oil. While still hot, dust generously with powdered sugar. You can also sprinkle cinnamon sugar if desired.
Step 7: Serve warm
Serve the funnel cake sticks immediately while they’re still warm and crisp. Pair with small bowls of dipping sauces or fruit toppings for a fun dessert experience.