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+ servings

Funnel Cake

close up overhead shot of a Funnel Cake sprinkled with powdered sugar
This funnel cake recipe creates the deep-fried treat made famous at summer fairs and carnivals that you can now make at home and enjoy with all your favorite toppings.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Dessert
Cuisine American
Servings 3 servings
Calories 433 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup whole milk
  • 2 eggs, beaten
  • 1 teaspoon vanilla extract
  • ½ teaspoon butter extract, optional
  • vegetable oil, for frying (1½ to 2 inches deep in skillet)
  • powdered sugar, for dusting the top of the funnel cakes

Instructions
 

  • In a medium mixing bowl, add 2 cups flour, sugar, baking powder, and salt. Use a whisk to combine.
  • In a separate mixing bowl, add milk, beaten eggs, vanilla extract, and butter extract. Use a whisk to combine.
  • Slowly add dry ingredients to wet ingredients while continuing to whisk together until no lumps remain. Set aside while heating the oil.
  • In a skillet with deep sides over medium heat, add enough vegetable oil to fill the skillet 1½ to 2 inches deep. Heat the oil to 350°F. Use a thermometer to test the temperature. If the oil is too hot it will quickly cook the outside without proper cooking inside of the funnel cake.
  • Fill a piping bag with a large round tip on the end with ⅓ of the funnel cake mixture if making 3 large funnel cakes, or ⅙ of the mixture if making medium funnel cakes.
  • With your finger on the piping tip hold the bag 3 to 4 inches above the hot oil. Remove your finger and gently squeeze while drizzling the batter into the oil. Make a round circle with the batter to start, then drizzle the batter across the circle in one direction, then drizzle across the circle in the opposite direction. Complete the funnel cake with another circle on the top to close it. Let cook in the oil until it is golden brown. Use tongs to carefully flip the funnel cake over. Allow the other side to cook until golden brown.
  • Remove funnel cake from the oil and place it on a paper towel-lined baking sheet. Dust with powdered sugar and serve warm.

Notes

  • This recipe makes 3 large dinner-plate-sized funnel cakes or 6 medium-sized salad plate funnel cakes.
  • When adding the funnel cake batter to a piping bag, it is helpful to place the piping bag in a tall wide glass mason jar to keep it upright while filling. You could also use a squeeze bottle instead of a piping bag to drizzle the batter in the oil.
  • With each new funnel cake, test the oil temperature. If it drops too much below 350°F, the batter will soak up too much oil; if it heats up too much above 350°F it will cook too quickly. To take a proper temperature, swirl the oil with the end of the thermometer and then let the tip sit in the oil until you get a proper temperature reading. Make sure not to touch the bottom of the pan with the thermometer.

Nutrition

Sodium: 467mgCalcium: 179mgVitamin A: 290IUSugar: 13gFiber: 2gPotassium: 375mgCholesterol: 117mgCalories: 433kcalTrans Fat: 1gMonounsaturated Fat: 2gPolyunsaturated Fat: 1gSaturated Fat: 3gFat: 6gProtein: 15gCarbohydrates: 77gIron: 5mg