Set up your frying station. Place a heavy-bottomed skillet or Dutch oven on the stove and pour oil to a 2-inch depth.
Heat the oil to 350°F over medium heat. Set a paper towel-lined plate or cooling rack nearby for draining.
Mix the wet ingredients. In a large bowl, whisk eggs for 20 seconds until smooth. Add milk and vanilla extract, and whisk until even and creamy.
Combine the dry ingredients. In a separate bowl, whisk together flour, granulated sugar, baking powder, salt, and optional cinnamon.
Blend wet and dry ingredients. Gradually pour the wet mixture into the dry ingredients while whisking until smooth.
Create the funnel cake shape. Transfer batter to a squeeze bottle, piping bag, or zip-top bag. Fry the batter in swirling, rope-like patterns directly into the hot oil.
Fry until golden. Cook each batch for 45–60 seconds per side, or until puffed and crispy. Remove with tongs or a slotted spoon.
Dust with powdered sugar. Use a fine-mesh sieve to generously coat the funnel cake.
Add optional toppings. Serve warm with favorite additions like fruits, sauces, or sprinkles.