These scrumptious Funnel Cakes are so easy to make. You can bring the carnival home to your kitchen anytime. These fun and crispy treats taste so good straight out of the frnpan and sprinkled with powdered sugar. Surprise the little ones today with all those fond summer fair memories.
Funnel Cakes are Fun
Some food can be so nostalgic, and fair food certainly falls into that category. It brings back wonderful memories of good times with friends and family, going on amusement rides, listening to good music, and playing ring toss and skeeball. And let’s not forget the delicious fairground food. Corn dogs, Navajo tacos, corn fritters, walking tacos, and toasted ravioli are just a few of our family favorites.
Ingredients Needed
How to make Funnel Cakes
First, mix the milk, eggs, and vanilla in a large bowl. Then, whisk the flour, sugar, baking powder, cinnamon, and salt in another bowl. Add the dry ingredients to the wet ingredients, whisking until the mixture is smooth and combined.
Next, heat the oil to 375 degrees in a medium-sized heavy pot. Pour the batter into a measuring cup with a spout. Slowly drizzle about 1/2 cup of the mixture into the hot oil in a circular motion and then crisscross to connect the pieces. Cook until golden brown on the bottom (less than 2 minutes). Then, flip and brown the other side. Next, remove to paper towels to drain and sprinkle with powdered sugar. For best results, serve warm. See full recipe instructions below.
Beth’s Recipe Tips
- To measure the flour, spoon it into the measuring cup and level it off with the back of a table knife.
- When the batter is dropped into the oil, the funnel cake will naturally take on the shape and size of the pan in which you are frying it. So keep that in mind when choosing a pan. I use an 8-inch pot for these.
- Use a measuring cup with a spout (see picture above) or a thin funnel that flows pretty slowly. The measuring cup with a spout is much easier and less messy.
- A candy thermometer attached to the pot’s side will help you control the temperature of the oil. The oil rises when nothing is in the pot and drops when you add the batter. Turn up or down the heat to try to maintain a somewhat constant oil temperature. A little bump up or down works best.
- Don’t get too wrapped up in the drizzling process. A slow, steady drizzle in a swirling motion followed by a crisscross pattern connecting those circles is all you need. It all seems to work out just fine without you working too hard.
- For best results, I recommend using the batter soon after mixing it; however, I have had good results using it up to 24 hours after mixing it. Always store the batter in an airtight container in the refrigerator.
How to make funnel cakes without a funnel
With all the kitchen gadgets a good cook has, is it necessary to purchase yet another one? Absolutely not! I use a large measuring cup with a spout. Just pour the batter in a slow, steady stream. Pour the funnel cake batter into a circular swirl, followed by crisscrossing zig-zag lines connecting the swirl. After one or two cakes, you will find that you have this down pat, and it becomes an effortless breeze.
Fun Funnel Cake Toppings
- Sugar – dust with powdered sugar or cinnamon sugar
- Fresh fruit and whipped cream – strawberries, blueberries, blackberries or raspberries
- Ice cream – vanilla, chocolate, or strawberry
- Sauce – chocolate sauce or caramel sauce
- Other toppings – sprinkles, toasted coconut, chopped chocolate, chopped pecans, chopped walnuts
More Sweet Treats
Homemade Funnel Cake Recipe
Ingredients
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- ¼ teaspoon salt
- 3/4 cup powdered sugar
- vegetable oil or canola for frying
Instructions
- In a large bowl, whisk together the milk, eggs, and vanilla. In another bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. Add the dry ingredients to the wet ingredients whisking until the mixture is smooth and combined.
- In a medium-sized heavy pot or Dutch oven, heat oil to 375 degrees. Pour batter into a measuring cup with a spout. Slowly drizzle about 1/2 cup of the mixture into the hot oil in a circular motion and then crisscross to connect them. Cook until brown on the bottom (less than 2 minutes). Flip and brown the other side.
- Remove to paper towels to drain, and then sprinkle with powdered sugar. For best results, serve warm.
Video
Notes
- To measure the flour, spoon it into the measuring cup and level it off with the back of a table knife.
- When the batter is dropped into the oil, the funnel cake will naturally take on the shape and size of the pan in which you are frying it. So keep that in mind when choosing a pan. I use an 8-inch pot for these.
- Use a measuring cup with a spout (see picture above) or a thin funnel that flows fairly slowly. The measuring cup with a spout is much easier and less messy.
- A candy thermometer attached to the pot’s side will help you control the temperature of the oil. The oil rises when nothing is in the pot and drops when you add the batter. Turn up or down the heat to try to maintain a somewhat constant oil temperature. A little bump up or down works best.
- Don’t get too wrapped up in the drizzling process. A slow, steady drizzle in circles followed by a crisscross pattern connecting those circles together is all you need. Somehow it all seems to work out just fine without working too hard on it.
- For best results, I recommend using the batter soon after mixing it; however, I have had good results using it up to 24 hours after mixing it. Always store the batter in an airtight container in the refrigerator.
Nutrition
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Alice
I haven’t had funnel cake in years — I’ll try your recipe over the weekend.
Katherine
These funnel cakes are awesome! Thanks for such detailed instructions.
Dannii
I have heard of funnel cake, but I have never tried one. They look amazing though.
Maria
Recipe sounds fun and by the looks of the image, it looks good too. My kids would love this.
Pavani
These funnel cakes turned out absolutely delicious and they are so easy to make. Made these for my kids and they loved them. Thank you for the recipe.
Allyssa
Thank you so much for this funnel cakes recipe, tasted really good and super easy to make! Highly recommended!
Lisalia
My favorite fair-grounds treat that I can make at home? YES please!! These were easy and so so good. Especially fresh and hot!
Biana
The funnel cake is the perfect summer dessert. Yours looks great!
Emily Flint
We just got back from the zoo where they served elephant ears and I immediately thought a funnel cake would be so much better, LOL. I’m so glad I found your recipe, it was easy to follow and everyone loved it!
Kath
Huge fan of yours and can’t wait to try this…my grandson is gonna love this!
Beth Pierce
Thanks Kath! Have fun cooking them. They bring back such wonderful memories.
Petro
This sounds fun, delicious and easy, the perfect recipe for us! My little one will love helping me make these!
Cathleen
I love funnel cakes so much, but I have always been too intimidated to make them myself. I think with your guidance, I am feeling a lot more comfortable trying my hand at this. Thanks so much for the recipe 🙂
Tavo
I love the recipe! It was so easy to make and super quick! Perfect treat and I loved your toppings suggestions. We made ours with blueberries and tasted great!
Anaiah
I have not been to an amusement park for years and have missed funnel cakes so much. Thank you for this recipe! It was so fun to make with the kids and tasted AMAZING!
Seema Sriram
The recipe notes that you have are such great pointers to get this recipe perfect. I love the way you have dusted it with powdered sugar, looks like snow!!
Gavin Sutherland
It’s been a minute since I had funnel cake and when I saw this recipe I knew I had to make one again. It tasted AMAZING and was really easy to follow too!