Funnel Cakes

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

These fun and easy Funnel Cakes are crispy, hot, and delicious!  Better than any fair cakes, these are made right in the confines of your own kitchen in less than twenty minutes.

5 from 57 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Servings: 4 cakes

Calories: 410kcal

Author: Beth Pierce

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

Calories: 410kcal | Carbohydrates: 80g | Protein: 11g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 89mg | Sodium: 308mg | Potassium: 192mg | Fiber: 2g | Sugar: 31g | Vitamin A: 218IU | Vitamin C: 0.01mg | Calcium: 158mg | Iron: 3mg

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