Funnel Cakes

Why You’ll Love This Recipe

This funnel cake recipe is incredibly simple, using basic pantry staples and no special equipment. You get all the deliciousness of a fairground treat, freshly made and customizable with your favorite toppings. Whether it’s for a fun family night or a festive gathering, everyone will love the classic flavor and playful presentation.

ingredients

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

1 ½ cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
¼ teaspoon salt
1 large egg
1 cup whole milk
1 teaspoon vanilla extract
5 cups vegetable oil (for frying)
Powdered sugar (for dusting)

directions

1. Heat the oil in a large deep skillet or frying pan to 350°F (175°C). Use a thermometer for accuracy.

2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.

3. In a separate bowl, whisk the egg, milk, and vanilla extract until well combined.

4. Pour the wet ingredients into the dry ingredients and stir until the batter is smooth.

5. Transfer the batter to a funnel, piping bag, or a plastic bag with the corner cut off.

6. Carefully drizzle the batter into the hot oil in overlapping circles to create a lattice pattern.

7. Fry for 2–3 minutes per side, turning carefully with tongs once golden.

8. Drain the funnel cakes on paper towels or a wire rack.

9. Dust generously with powdered sugar and serve immediately.

Servings and timing

This recipe makes about 4–6 funnel cakes depending on the size. The total time is approximately 30 minutes, including prep and frying.

Variations

• Spiced batter: Add a pinch of cinnamon or nutmeg for a warm flavor boost.

• Mini funnel cakes: Create smaller, snackable versions perfect for parties.

• Toppings galore: Add fresh berries, chocolate drizzle, caramel sauce, or whipped cream.

• Savory twist: Skip the sugar and top with cheese or a sprinkle of herbs for a savory version.

storage/reheating

Funnel cakes are best enjoyed fresh. However, you can store them in an airtight container at room temperature for up to 2 days. Reheat them in a 350°F oven for about 5 minutes to restore their crispness. Avoid microwaving, as it makes them soggy.

FAQs

Can I make funnel cake batter ahead of time?

It’s best made fresh, but you can prepare the dry and wet ingredients separately and mix just before frying.

What oil is best for frying funnel cakes?

Vegetable oil, canola oil, or peanut oil are all great choices for high-heat frying.

Can I use a squeeze bottle for the batter?

Yes, a squeeze bottle works perfectly to control the batter flow.

How do I know when the oil is ready?

Use a thermometer to maintain 350°F, or drop a small bit of batter into the oil—it should sizzle immediately.

Can I make them gluten-free?

Yes, substitute with a gluten-free all-purpose flour blend for a gluten-free version.

Why are my funnel cakes greasy?

If the oil temperature is too low, the cakes will absorb more oil. Make sure the oil is properly heated.

How can I get even shapes?

Use a steady, circular motion when pouring the batter to form a consistent lattice pattern.

Can I bake funnel cakes instead of frying?

They are traditionally fried for the best texture, and baking won’t yield the same crispness.

What toppings can I add besides powdered sugar?

Try whipped cream, chocolate sauce, caramel, cinnamon sugar, or fresh fruits.

How thick should the batter be?

The batter should be pourable, similar to pancake batter—smooth but not too runny.

Conclusion

Homemade funnel cakes are a delightful and easy way to bring festive fun into your kitchen. Light, crisp, and endlessly customizable, they’re perfect for any occasion. With simple ingredients and a quick fry, you’ll have a sweet treat that rivals any fair or carnival. Give this recipe a try—you’ll never need to wait for the county fair again!