Mix together ingredients until smooth, then pour into squeeze bottles with the tip cut to be shorter for a thicker stream of batter.
In a large pot on the stove or in a deep fryer, heat avocado oil to 350℉.
Squeeze batter into the hot oil for approximately 8 seconds in a circular motion.
Cook for 2 minutes on each side or until golden. You’ll want it to be soft, not crunchy, so don’t wait for the funnel cake to get too firm.
Remove from the oil and place on a paper towel lined baking sheet to dry/cool slightly.
Dust with powdered sugar and enjoy!
