Start by mixing your dry ingredients. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until they are well combined. This ensures that your funnel cake has an even texture and flavor.

In a separate bowl, whisk the milk, egg, and vanilla extract. The egg will help bind the ingredients, while the milk ensures a smooth consistency. Once combined, gradually add the wet ingredients to the dry mixture, stirring until you have a smooth batter. The consistency should be similar to pancake batter—thick enough to hold its shape, but thin enough to pour easily.

Pour about 1-2 inches of vegetable oil into a large, deep skillet or pot. Heat the oil over medium-high heat until it reaches about 375°F (190°C). You can check the temperature using a candy thermometer, or by dropping a small amount of batter into the oil, if it sizzles and rises to the surface, the oil is ready.

Now comes the fun part! Pour the batter into a squeeze bottle or a funnel. If you're using a funnel, hold it over the hot oil, cover the opening with your finger, then pour in the batter. Remove your finger and allow the batter to swirl into the oil in a circular motion, creating a lacy pattern. If you're using a squeeze bottle, simply squeeze the batter into the oil in a similar circular motion.

Fry the funnel cake for about 1-2 minutes on each side, or until golden brown and crispy. Use tongs to carefully flip the cake, ensuring it cooks evenly on both sides. Once cooked, remove the cake from the oil and place it on a plate lined with paper towels to drain any excess oil.

While the funnel cake is still warm, dust it generously with powdered sugar. For an extra special treat, you can add your favorite toppings, such as fresh berries, whipped cream, or a drizzle of chocolate or caramel sauce. Serve immediately and enjoy the delightful crunch and sweetness of your homemade funnel cake recipe.