Why You’ll Love This Recipe

Classic carnival favorite made easy at home
Crispy, golden, and perfectly sweet with a tender bite
Simple ingredients you likely already have on hand
Fun to make with creative batter shapes
Perfect for dessert or a special treat

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
½ teaspoon salt
2 large eggs
1 cup milk
1 teaspoon vanilla extract
Vegetable oil (for frying)
Powdered sugar (for dusting)

Directions

Prepare the Oil:
Pour vegetable oil into a deep skillet or frying pan about 2 inches deep. Heat over medium-high heat until it reaches 350°F (175°C).
Mix Dry Ingredients:
Whisk together flour, sugar, baking powder, and salt in a large bowl.
Whisk Wet Ingredients:
In another bowl, whisk eggs, milk, and vanilla extract until smooth.
Combine Mixtures:
Gradually add wet ingredients to dry ingredients, stirring gently until smooth. Avoid over-mixing.
Pour the Batter:
Use a funnel or squeeze bottle to pour batter into hot oil in a spiral or zigzag pattern, creating overlapping shapes.
Fry the Cake:
Fry for 1-2 minutes per side until golden brown. Flip carefully with a slotted spoon.
Drain Excess Oil:
Transfer funnel cake to paper towels to absorb excess oil.
Dust with Sugar:
While warm, generously dust with powdered sugar.
Serve Warm:
Enjoy immediately for best taste and texture.

Servings and Timing

Servings: 4-6
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40-45 minutes

Variations

Add cinnamon or nutmeg to the batter for extra warmth.
Top with fresh fruit, chocolate syrup, or caramel sauce.
Use gluten-free flour to make a gluten-free version.
Add sprinkles or crushed nuts for texture and color.

Storage/Reheating

Best served fresh and warm.
Leftovers can be kept in an airtight container at room temperature for up to 1 day.
Reheat briefly in a toaster oven or oven to regain crispiness.

FAQs

Can I make funnel cakes without a funnel?

Yes, use a squeeze bottle or a piping bag with a large tip.

What oil is best for frying?

Vegetable oil or canola oil with a high smoke point works best.

How do I know when the oil is hot enough?

Use a thermometer or drop a small amount of batter; it should sizzle immediately.

Can I make the batter ahead of time?

Yes, store in the refrigerator for up to 24 hours and stir before using.

How thin should I pour the batter?

Aim for thin ribbons to get the classic crispy texture.

Can I freeze funnel cakes?

Freezing is not recommended as it affects texture.

Is this recipe suitable for kids to help with?

Yes, kids can help pour batter into fun shapes with supervision.

How can I make the funnel cake fluffier?

Avoid over-mixing and use fresh baking powder.

Can I use sparkling water instead of milk?

Yes, sparkling water can make the batter lighter and crispier.

What else can I dust on top besides powdered sugar?

Try cinnamon sugar, cocoa powder, or drizzle with honey.

Conclusion

This Funnel Cake recipe delivers that nostalgic carnival experience with a crispy, golden exterior and soft inside. Easy to make and customizable with your favorite toppings, it’s a delightful treat sure to please kids and adults alike. Bring the fun fair to your kitchen and enjoy every delicious bite!

Funnel Cake: An Amazing Ultimate Recipe That Will Delight Everyone

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Classic carnival-style funnel cake with a crispy golden exterior and tender inside, topped with powdered sugar. Easy to make at home for a fun and delicious treat.

Author: Amy
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40-45 minutes
Yield: 4-6 servings
Category: Dessert
Method: Deep-frying
Cuisine: American
Diet: Vegetarian

Instructions

Pour vegetable oil into a deep skillet or frying pan about 2 inches deep. Heat over medium-high heat until it reaches 350°F (175°C).
Whisk together flour, sugar, baking powder, and salt in a large bowl.
In another bowl, whisk eggs, milk, and vanilla extract until smooth.
Gradually add wet ingredients to dry ingredients, stirring gently until smooth. Avoid over-mixing.
Use a funnel or squeeze bottle to pour batter into hot oil in a spiral or zigzag pattern, creating overlapping shapes.
Fry for 1-2 minutes per side until golden brown. Flip carefully with a slotted spoon.
Transfer funnel cake to paper towels to absorb excess oil.
While warm, generously dust with powdered sugar.
Serve immediately for best taste and texture.