Bring the State Fair directly to your home and fry these mini funnel cakes in the comfort of your own kitchen! They are crispy on the outside and fluffy on the inside and the toppings are customizable.
In a bowl, mix together the egg and milk. Sift in the all purpose flour, salt, sugar, and baking powder and whisk until smooth to form a runny batter. Pour the batter into a squeeze bottle.
In a small deep pan, heat ~1 inch of neutral oil on medium heat. Put a drop of batter in the oil to see if it bubbles. If it does, the oil is ready.
Carefully place a 4in wide cookie cutter in the oil. Drizzle the batter in circular/criss cross motions within the cookie cutter, letting the batter overlap but leaving holes. Cook for 30 seconds to 1 minute until golden brown. Remove the cookie cutter and flip the cake. Cook the second side until golden brown.
Remove from oil and allow it to drain on paper towel. Repeat with the rest of the batter.
Dust the funnel cakes with powdered sugar and eat while warm.
If your batter is too thick, add in more milk or water until the batter is pourable.