Mix Wet Ingredients: In a medium-sized bowl, whisk together the milk, egg, vanilla extract, and melted butter until well combined.
Add Dry Ingredients: Stir in the pinch of salt, baking soda, and sugar. Gradually fold in the flour, mixing until the batter is smooth and lump-free.
Prepare the Batter Bag: Pour the batter mixture into a gallon-sized Ziplock bag. Seal the bag and set it aside for a few minutes while you prepare the oil.
Heat the Oil: Pour vegetable oil into a large frying pan, filling it to about 1/2 inch deep. Heat the oil over high heat for about 2 minutes, then reduce to medium heat. Test the oil by dropping a small amount of batter into it—if bubbles form around the edges, the oil is ready.
Form and Fry the Bites: Cut a small hole in one of the bottom corners of the Ziplock bag. Carefully squeeze the batter into the hot oil, creating 1 to 2-inch circles or bite-sized shapes. Cook until the bottom is golden brown, about 1-2 minutes.
Flip and Finish: Gently flip the funnel cake bites using a slotted metal spatula, and cook the other side until golden brown. Once done, remove the bites from the oil and place them on paper towels to drain excess oil.
Add the Finishing Touch: While still warm, sprinkle the funnel cake bites generously with powdered sugar. Serve immediately with optional toppings like whipped cream, fresh fruit, or a drizzle of chocolate or caramel sauce.
Serving:
Prep Time: 10 minutes
Cooking Time: 10-15 minutes
Total Time: 25 minutes
Servings: 4-6
Variations:
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