Step 1 – Prepare the batter: In a large bowl, whisk together flour, baking powder, cinnamon, and salt. In a separate bowl, beat the eggs with milk and vanilla extract. Slowly pour wet ingredients into dry, whisking until smooth and pourable like pancake batter. Let rest 5–10 minutes while heating the oil.

Step 2 – Heat the oil: Pour about 2 inches of neutral oil into a deep pot or fryer and warm to 350–365°F (177–185°C). Use a kitchen thermometer to maintain a steady temperature so the bites fry evenly and stay light, not greasy.

Step 3 – Fry the bites: Transfer the batter to a squeeze bottle or piping bag. Gently squeeze short ribbons (about 2 inches each) into the hot oil. Fry for 60–90 seconds per side until golden brown. Avoid overcrowding; cook in small batches to keep the oil hot.

Step 4 – Drain and dust: Remove cooked Funnel Cake Bites using a slotted spoon or spider. Place them on a wire rack over a sheet pan to drain excess oil. While still warm, dust generously with powdered sugar for that classic fair-style look.

Step 5 – Serve and enjoy: Serve immediately for the best texture. Offer optional dips like chocolate sauce, berry puree, or caramel for extra fun. Store any leftovers at room temperature for up to a day and reheat briefly in a 325°F oven if desired.