Ingredients:

• 4 cups vegetable oil
• 1 cup (about 4 1/4-oz.) all-purpose flour
• 1 tsp. baking powder
• 1/4 tsp. kosher salt
• 1 large egg
• 3/4 cup whole milk
• 2 Tbsp. light brown sugar
• 1 tsp. vanilla extract
• 1/2 tsp. ground cinnamon
• Powdered sugar

Cooking Instructions:

1. Heat oil:

   Heat oil in a large pot over medium-high until oil reaches 360°F.

2. Make batter:

   Meanwhile, stir together flour, baking powder, and salt in a medium bowl. Whisk together egg, milk, brown sugar, vanilla, and cinnamon in a separate medium bowl until combined. Stir in flour mixture until well combined. Pour mixture into a ziplock plastic bag or a piping bag; seal bag, and let stand 5 minutes.

3. Fry funnel cakes:

   Cut a small hole (about 1/3-inch wide) in a corner of ziplock plastic bag (or at tip of piping bag), and pipe about 2 tablespoons batter using a circular motion into hot oil. Repeat 3 times to pipe 4 funnel cakes total. Cook until puffed and golden brown on bottoms, 30 to 45 seconds; flip and cook until other sides are lightly browned, about 20 seconds.

4. Finish funnel cakes:

   Using a spider, transfer funnel cakes to a paper towel-lined baking sheet; immediately sprinkle with powdered sugar. Repeat process twice with remaining batter to make 14 funnel cakes total, returning oil to 360°F in between batches. Serve immediately.