Crispy Carnival Cake Sticks

Enjoy the fairground taste at home with these crispy carnival cake sticks that are easy to make and perfect for sharing.

Scale

250 g (2 cups) all-purpose flour
50 g (¼ cup) granulated sugar
10 g (2 tsp) baking powder
2 g (½ tsp) fine salt
2 large eggs (about 100 g total)
240 ml (1 cup) whole milk
60 ml (¼ cup) neutral oil (canola, refined peanut, or sunflower)
5 ml (1 tsp) vanilla extract
Vegetable oil for frying (about 1.5–2 liters)
Optional: powdered sugar for dusting, or 120 g (½ cup) chocolate chips melted for dipping

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In a medium bowl, whisk dry ingredients (flour, sugar, baking powder, salt) for 20–30 seconds.
In a separate bowl, whisk wet ingredients (eggs, milk, oil, vanilla) until blended.
Combine wet into dry and whisk until smooth, about 20–30 seconds. Rest for 15–30 minutes.
Heat enough oil in a heavy pot to submerge sticks to 180°C (350°F).
Thread batter onto soaked skewers, leaving space for a handle. Fry in batches of 3–4 at a time.
Fry for 2–3 minutes until golden brown, turning every 30 seconds. Drain on a wire rack.
Dust with powdered sugar or roll in cinnamon sugar. Serve warm.
Let oil cool completely before straining and storing leftovers.

For the crispiest result, avoid overcrowding the pot while frying. Batter can be refrigerated for up to 24 hours.