Ingredients

For the Funnel Cake Batter:

  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 3/4 cup whole milk
  • 1 teaspoon vanilla extract

For the Hot Dogs:

  • 6 all-beef hot dogs
  • 6 wooden skewers or popsicle sticks

For Frying:

  • Vegetable oil (enough for deep frying, about 2-3 quarts depending on fryer size)

For Topping:

  • Powdered sugar (for dusting)
  • Optional: Maple syrup, whipped cream, or chocolate sauce for drizzling

Equipment

  • Deep fryer or large, heavy-bottomed pot
  • Candy thermometer (if not using a deep fryer)
  • Mixing bowls
  • Whisk
  • Tongs or slotted spoon
  • Paper towels
  • Piping bag or large ziplock bag (optional, for easier batter application)

Instructions

  1. Prepare the Hot Dogs:
    • Pat the hot dogs dry with paper towels to remove excess moisture (this helps the batter stick).
    • Insert a wooden skewer into each hot dog, leaving enough of the stick exposed to hold. Set aside.
  2. Make the Funnel Cake Batter:
    • In a large mixing bowl, whisk together the flour, cornstarch, sugar, baking powder, baking soda, and salt.
    • In a separate bowl, whisk the egg, milk, and vanilla extract until combined.
    • Gradually pour the wet ingredients into the dry ingredients, whisking until the batter is smooth and lump-free. The batter should be thick but pourable, similar to pancake batter. If it’s too thick, add a tablespoon of milk at a time to adjust.
  3. Heat the Oil:
    • Fill a deep fryer or large pot with vegetable oil to a depth of at least 3 inches. Heat the oil to 350°F (175°C). Use a candy thermometer to monitor the temperature if not using a deep fryer.
    • Maintain a consistent temperature to ensure even cooking and a crispy exterior.
  4. Coat and Fry the Hot Dogs:
    • Dip one hot dog into the funnel cake batter, coating it evenly. You can use a spoon to help cover it or pour batter over it in a tall glass. For a true funnel cake texture, drizzle some extra batter in a zigzag pattern over the coated hot dog to create a lacy, irregular layer.
    • Carefully lower the battered hot dog into the hot oil, holding it by the skewer. Fry for 3-4 minutes, turning occasionally with tongs, until golden brown and crispy.
    • Remove the funnel cake dog from the oil and place it on a plate lined with paper towels to drain excess oil.
    • Repeat with the remaining hot dogs, ensuring the oil stays at 350°F.
  5. Serve:
    • Dust the hot funnel cake dogs generously with powdered sugar while still warm.
    • For extra indulgence, drizzle with maple syrup, whipped cream, or chocolate sauce.
    • Serve immediately for the best texture and flavor.

Tips

  • Batter Consistency: If the batter is too thin, it won’t stick well to the hot dog. If it’s too thick, it may not cook evenly. Adjust with milk or flour as needed.
  • Oil Temperature: Keep the oil between 340°F and 360°F. Too hot, and the batter will burn; too cool, and it will absorb too much oil.
  • Make Ahead: The batter can be prepared up to 2 hours in advance and stored in the refrigerator. Whisk again before using.
  • Variations: Add a pinch of cinnamon or nutmeg to the batter for a spiced twist, or serve with a side of mustard for a savory contrast.

Nutritional Information (Approximate, per serving):

  • Calories: 450-500 kcal
  • Fat: 25g
  • Carbohydrates: 45g
  • Protein: 10g Note: Nutritional values vary based on hot dog size, batter thickness, and toppings.

Servings

  • Makes 6 funnel cake dogs
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes

Enjoy your Deep-Fried Funnel Cake Dogs at your next gathering or as a fun weekend treat!