funnel cake

Funnel Cake is a fair favorite, but it&#x27;s even better made at home! You can enjoy crispy, fried funnel cakes with powdered sugar any time of the year with this easy recipe!

Funnel Cakes

milk

water

vanilla extract

sugar

baking powder

salt

all purpose flour

Tablespoons sugar

In a large liquid measuring cup or batter bowl with a spout, whisk together milk, egg, water and vanilla.

Add sugar, baking powder and salt and whisk until combined.

Add the flour, and whisk until completely smooth. Set aside.

In a medium, deep-sided pan or pot, heat 1&quot; of oil to 375°F over medium-high heat. When you put the end of a wooden spoon in the pot and bubbles form around the spoon, it&#x27;s ready. Reduce heat to medium.

Drizzle batter from cup in a thin line, swirling around the pan and overlapping as desired. Cook for 2 minutes or until light golden brown, then flip and cook another 2 minutes or until golden brown.

Dust with 2 tablespoons powdered sugar and serve. Repeat one more time with the remaining batter.

Make your own carnival-worthy FUNNEL CAKES at home in under 20 minutes!Be sure to check out the how-to VIDEO below the recipe!&nbsp;

Funnel Cake Recipe

all-purpose flour ((250 grams))

milk¹ ((236 milliliters) (or more, if needed))

eggs (lightly beaten)

vanilla extract (optional)

Vegetable oil (for frying)

Powdered sugar (for dusting funnel cakes)

In a medium-sized bowl, whisk together flour, sugar, baking powder, and salt until well-combined.

In a separate bowl, whisk together milk, eggs, and vanilla extract (if using) until well-combined.

While whisking, gradually add dry ingredients to wet, stirring until mixture is smooth and combined. Set aside.

Fill a medium-sized saucepan 2-3” deep with vegetable oil. Set on stovetop over medium-low heat and place a candy thermometer in the oil (make sure the tip of the thermometer is in the middle of the oil and not touching the bottom or it will read hotter than the actual temperature of the oil). Heat oil to 370-375F (187-190C).

Once oil is heated, portion about ⅓ - ½ cup of batter into a liquid measuring cup². Slowly drizzle batter into oil in a thin stream, swirling and criss-crossing the batter over itself. Fry on each side until golden brown (about 90 seconds per side) then remove to a paper-towel lined plate.

Dust with powdered sugar and serve warm.

Repeat with remaining batter but make sure that oil returns to temperature in between batches.

https://www.youtube.com/watch?v=GB0PSpH4HU4

Learn how to make your own carnival-worthy Funnel Cakes at home with just a handful of ingredients! 
↓↓↓↓↓CLICK FOR MORE↓↓↓↓↓↓

This is a super simple recipe that can be made in under 20 minutes without a deep fryer.

Full Printable Recipe: https://sugarspunrun.com/funnel-cake-recipe/

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Ingredients
2 cups all-purpose flour 250g
2 Tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk 236ml¹(see note!)
2 large eggs lightly beaten
1/2 teaspoon vanilla extract optional
Vegetable oil for frying
Powdered sugar for dusting funnel cakes
 
Instructions

In a medium-sized bowl, whisk together flour, sugar, baking powder, and salt until well-combined.
In a separate bowl, whisk together milk, eggs, and vanilla extract (if using) until well-combined.
While whisking, gradually add dry ingredients to wet, stirring until mixture is smooth and combined (see note about milk!). Set aside.
Fill a medium-sized saucepan 2-3” deep with vegetable oil. Set on stovetop over medium-low heat and place a candy thermometer in the oil (make sure the tip of the thermometer is in the middle of the oil and not touching the bottom or it will read hotter than the actual temperature of the oil). Heat oil to 370-375F (187-190C).
Once oil is heated, portion about 1/3 - ½ cup of batter into a measuring cup with a spout. Slowly drizzle batter into oil, swirling and criss-crossing the batter over itself. Fry on each side until golden brown (about 90 seconds per side) then remove to a paper-towel lined plate.
Dust with powdered sugar and serve warm.
Repeat with remaining batter but make sure that oil returns to temperature in between batches.

NOTES:
¹You can see me on camera making this recipe with the exact ingredient quantities listed. I tested this recipe over a dozen times with the ingredients as written. However, sometimes the batter comes out too thick for people. If your batter is thicker than shown in the video, add additional milk as needed until it reaches a pourable consistency like shown in the video.

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How to Make Funnel Cake

Skip the County Fair and make your own delicious homemade Funnel Cake at home! It's easy and delicious!

Country Fair Funnel Cake

eggs

all-purpose flour

canola or vegetable oil (for frying)

In a large mixing bowl, whisk eggs. Pour in milk, water, and vanilla and whisk until well blended. Add in sugar, baking powder, and salt and stir to combine. Add in flour and whisk until smooth

Cover the bottom of a heavy skillet with 1/2 to 1-inch of oil. Heat to 375 degrees.

Transfer the batter to a funnel or squeeze bottle. If using a funnel, plug the spout with your finger and lade into about 1/2 cup at a time. Drizzle into the hot oil in a spiral motion until all batter has been used.

Fry for about 2 minutes per side, until golden brown. Transfer to a paper towel-lined plate or baking sheet to drain.

Bring the carnival to your home with this easy homemade funnel cake recipe! An easy batter will have your favorite fair treat done in minutes, so you can skip the crowds and enjoy fresh funnel cakes right at home.

The Best Funnel Cakes at Home

canola oil (for deep frying)

eggs, room temperature

cinnamon

Heat oil in a wide pan or Dutch...

Heat oil in a wide pan or Dutch oven to 375 degrees, medium/low heat. Make sure not to use too high a heat! If the heat is too high when you pour in your batter, it will cook too quickly and become very crunchy all the way through. Medium heat allows you to get a crunchy, golden brown outside with a soft, fluffy center!

Mix together the flour, sugar, baking powder, cinnamon,...

Mix together the flour, sugar, baking powder, cinnamon, and salt.  Set aside.

In a separate bowl, beat together the milk...

In a separate bowl, beat together the milk and eggs. Pour this mixture into your flour mixture and combine thoroughly. The batter should be thick but still pourable. 

Use a clean squeezable condiment bottle with the...

Use a clean squeezable condiment bottle with the spout cut down to create a larger opening or a funnel with a ½ inch opening.  Fill your bottle with batter or pour about a cup of batter into your funnel (while holding the funnel closed with a finger).  

Hold the bottle or funnel directly over the...

Hold the bottle or funnel directly over the middle of hot oil.  Squeeze the bottle or remove your finger from the hole, and move it in a circular motion, to spiral the dough as it goes into the pan.  You want to make a (messy) spiral that is about the size of a small-sized plate or a large dinner plate, depending on how big you would like to make them.  As you are making your funnel cakes, your batter may thicken as it sits, just add a splash of milk and stir in before refilling your bottle/funnel for the next batch.

Fry until golden brown, flip with tongs, and...

Fry until golden brown, flip with tongs, and allow the other side to cook.  It should take about 2 minutes per side.  

Remove the funnel cake to paper towels.  

Continue until you have used all of the...

Continue until you have used all of the batters.  

Serve with powdered sugar sifted over the top...

Serve with powdered sugar sifted over the top if you like. Best served warm.

This Bite Size Pumpkin Funnel Cake Recipe is the perfect dessert for the cozy fall season.

Bite Size Pumpkin Funnel Cake Recipe

vanilla

pumpkin

pumpkin pie spice

vegetable oil (for frying)

Beat eggs, sugar and vanilla together and then add the milk slowly–beat. Add the canned pumpkin, continue to beat until ingredients are well blended.

Add the dry ingredients and beat until smooth and creamy.

Pour batter into a squeeze bottle or funnel

When the oil becomes hot, squeeze the batter into the shape you want your mini cakes to be (I only do one at a time)

Move the funnel around to make designs - if you are super creative you can write things, make special designs, etc.

Brown on both sides...which for minis took about 30 seconds on each side. Remove from hot oil and drain on a dry paper towel.

In a small bowl combine powdered sugar and cinnamon. Using a sifter, sprinkle cinnamon sugar mixture over the funnel cake crispies.

Fluffy soft funnel cake flavored like saffron jalebi! Makes four 6 inch funnel cakes

Jalebi Funnel Cake

saffron

tsp cardamom

egg (or 1/4 cup melted butter)

rose water

orange food coloring (optional)

tsp baking powder

tsp kosher salt

lemon

In a small saucepan, add milk, sugar, saffron and cardamom and bring to a simmer. Remove the saucepan from the heat and let it rest for a minimum of 30 minutes so that the saffron can bloom and really flavor the batter.  After 30 minutes, whisk in the egg, rose water, and orange food coloring.

In a separate bowl, whisk together flour, baking powder, salt, and lemon zest. Add the wet ingredients into the dry ingredients and whisk until smooth. Add a tablespoon or milk at a time to thin out the batter if needed. It should be easy to pour.

Bring a 6-inch saucepan with 2-3 inches of oil to 375°F over medium heat. Take 1/3 cup of batter and slowly drizzle the batter into the hot oil in a circular motion and then drizzle batter in a zig zag pattern over the top to help hold it all together. Fry for 40-60 seconds and then use tongs to flip the funnel cake and fry the other size for another 40-60 seconds. Drain the funnel cake on a paper towel-lined plate for a minute before placing on a serving plate and dusting generously with powdered sugar. Repeat with the rest of the batter. Serve the funnel cakes while warm!

Bring the magic of the fair right into your kitchen with this easy funnel cake recipe! Crispy on the outside, soft on the inside, and dusted with a generous layer of powdered sugar, these golden swirls are a nostalgic treat that&#39;s perfect for satisfying your sweet tooth.

Easy Funnel Cake Recipe

¾ tsp baking powder

1½ tbsps white granulated sugar

eggs (room temperature)

milk (room temperature)

vanilla extract/essence

sugar (for dusting)

In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.

In another medium bowl, add the sugar, eggs, milk, and vanilla. Whisk until the mixture is smooth and well combined.

Gradually add the dry ingredients to the wet ingredients, whisking continuously until the batter is smooth and lump-free. You should end up with a thick but pourable batter (see note 1 if the batter is too thick).

Place a medium saucepan over medium heat and fill it with about 2 inches of unflavored vegetable oil. Bring the oil to 375°F (190°C). I recommend using a kitchen thermometer for best results (see note 2).

Once the oil is ready, pour about ½ cup of batter into a small jug with a spout (see note 3 if you&#39;d prefer to use a funnel). Slowly pour the batter into the hot oil in a circular motion, adding criss-cross patterns to fill in the center. Cook for about 90 seconds or until golden brown. Carefully flip (I use tongs) and cook the other side for another 90 seconds or until golden brown.

Transfer the cooked funnel cake to a paper towel to soak up any excess oil, then move on to the next one. I recommend checking the oil temperature between each funnel cake for optimal results. Work quickly, as funnel cakes are best enjoyed warm.

Once all the funnel cakes are ready, generously dust each funnel cake with powdered sugar. Since the cakes themselves aren’t overly sweet, don’t be shy with the powdered sugar. Serve warm and enjoy!

https://www.youtube.com/watch?v=TNlk6tbgcjs

Bring the magic of the fair right into your kitchen with this easy funnel cake recipe! Crispy on the outside, soft on the inside, and dusted with a generous layer of powdered sugar, these golden swirls are a nostalgic treat that’s perfect for satisfying your sweet tooth.

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🔹INGREDIENTS:

▢1½ cups (180 g) all-purpose flour
▢¾ tsp baking powder
▢¼ tsp salt
▢1½ tbsps white granulated sugar
▢2 large eggs - room temperature
▢¾ cup (180 g) whole milk - room temperature
▢½ tsp vanilla extract/essence
▢unflavored vegetable oil (for frying) - I use canola oil; you’ll need enough to fill a medium saucepan about 2 inches high
▢powdered sugar - for dusting

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You've never had cake like this! Easy FUNNEL CAKE Recipe ready in minutes

My families traditional evening Italian dessert on vacation with coffee. Dusted with cinnamon sugar and drizzled with chocolate sauce. A perfect treat.

Easy Italian Frittelle

Pillsbury biscuit dough

Vegetable oil,

Chocolate sauce. for drizzling *optional*

Preheat 2" of vegetable oil in a narrow pot to 350°F.

In a wide bowl, whisk together the granulated sugar and ground cinnamon. Set aside.

Use your hands or a rolling pin to gently stretch the biscuit dough to a thin oval shape.

Carefully place dough into the preheated oil and cook for 1 minute on each side, flipping back and forth until a deep golden.

Remove the dough to the cinnamon sugar bowl and toss to coat, then remove to a plate.

Serve with a drizzle of chocolate sauce with some hot tea or coffee.

Classic fairground treat, easy to make at home.

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Top 9 funnel cake recipes from across the web

The most viewed funnel cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Funnel Cakes

Funnel Cake Recipe

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Easy Funnel Cake Recipe

Easy Italian Frittelle

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The most viewed funnel cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine