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Caramel Apple Funnel Cake

A deliciously light Apple Funnel Cake that captures the essence of fall with crispy edges and sweet caramel drizzle.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 pieces
Course: Dessert, Snack
Cuisine: American, Carnival
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup all-purpose flour Can substitute with gluten-free blend.
  • 2 tbsp granulated sugar Brown sugar can be used for added depth.
  • 2 large eggs Provides structure.
  • 1 cup milk Almond milk works for dairy-free.
  • 1 tbsp vanilla extract Enhances flavor.
  • 1 tbsp baking powder Do not skip for proper rise.
  • 1 pinch salt Balances sweetness.
  • 2 medium Granny Smith apples Diced, can substitute with Honeycrisp or Fuji.
  • 1 tbsp butter For sautéing apples.
  • 1 tbsp cinnamon Optional, for extra flavor.
  • 1 cup caramel sauce Store-bought is fine; homemade adds flavor.
  • oil for frying Heat in pan, about 1-2 inches deep.

Method
 

Preparation
  1. In a large bowl, combine flour, sugar, baking powder, and salt.
  2. In another bowl, whisk together eggs, milk, and vanilla.
  3. Gradually add the wet ingredients to the dry and mix until combined.
  4. Transfer the batter to a squeeze bottle.
  5. Heat oil in a wide pan until hot but not smoking.
Cooking
  1. Drizzle the batter into the hot oil in squiggly shapes.
  2. Cook for about 1 minute before flipping with tongs.
  3. Finish cooking for another 30 seconds until golden brown.
  4. In a separate pan, sauté the diced apples with butter and cinnamon until soft.
  5. Layer sautéed apples on top of each funnel cake and drizzle with caramel.

Notes

Drain funnel cakes on paper towels. Best served warm. Store leftovers wrapped and in an airtight container in the fridge. Reheat in oven or air fryer for best results.