Funnel cakes have sugar in them. Sugar burns quicly. Your oil temp should be no higher than 160. The funnel cakes cook very fast. Think yeast raised doughnut. The batter should be fairly thin, about 3/4cup liquid, I use milk, for 1 cup flour. Use no more than 2 tbs. sugar in the batter. Dust the cooked funnel cake with powdered sugar after draining on paper towels.
Funnel cakes are simply pancake batter piped into hot oil and fried until lightly browned. For a very airy funnel cake, make a tempura batter to pipe into the hot oil.
Seeeeya; Chief Longwind of the North