Classic Carnival Funnel Cake with Powdered Sugar

1.In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.

2.In another bowl, whisk together the milk, eggs, vanilla extract, and ground nutmeg until smooth.

3.Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. The batter should be smooth and slightly thick.

4.Heat about 2 inches of vegetable oil in a deep skillet or pot over medium heat until it reaches 375°F (190°C).

5.To create the funnel cake shape, pour the batter into a funnel or squeeze bottle with a wide opening. If using a funnel, cover the hole with your finger to control the flow.

6.Hold the funnel over the hot oil and release your finger to let the batter flow in a circular motion, creating a spiral pattern. Fry for about 2-3 minutes on one side until golden brown, then carefully flip and fry for another 1-2 minutes on the other side.

7.Once cooked, use a slotted spoon to remove the funnel cake from the oil and place it on a paper towel-lined plate to drain excess oil.

8.Repeat the process with the remaining batter, making sure to maintain the oil temperature.

9.Dust the warm funnel cakes generously with powdered sugar before serving.