While the oil is heating, prepare the funnel cake batter. In a medium-sized mixing bowl, whisk together flour, sugar, baking powder, and salt. In a separate large mixing bowl, whisk together milk, eggs, and vanilla extract until fully combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Set the batter aside until the oil reaches 350ºF.

Add the batter to a funnel, squeeze bottle, piping bag or liquid measuring cup. If using a funnel, pour the batter into it and use your finger to close off the end of the funnel. Alternatively, you can pour the batter into a plastic squeeze bottle, piping bag or liquid measuring cup for easier pouring.

Carefully drizzle about 1/3 - 1/2 cup of the batter into the hot oil in a circular motion, overlapping itself to create a lattice pattern. Allow the batter to cook until lightly golden brown on the bottom, which should take around 1-2 minutes. Then, using tongs or a slotted spoon carefully flip the funnel cake and cook for an additional 1-2 minutes or until cooked through and golden brown.

Once cooked, carefully remove the funnel cakes and transfer them to a baking sheet or plate lined with paper towels to drain the excess oil. Allow them to cool slightly.

Repeat the frying process with the remaining batter, pouring fresh batter into the oil and frying until golden brown.

Serve the funnel cakes warm, topping them with powdered sugar or your favorite toppings such as whipped cream, chocolate syrup, or caramel sauce.

Enjoy your homemade funnel cakes as soon as possible while they’re still warm and crispy! They are best enjoyed the same day but can be stored in the refrigerator for a couple of days if needed.