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Whenever I visit a carnival, state fair, or The American Adventure at Epcot, I make a beeline to the funnel cake stand. There’s nothing better than a hot funnel cake fresh from the fryer. The lace of crispy, chewy fried dough topped with powdered sugar is heavenly! But now I can have my favorite fair food any time I want in less than 30 minutes with this easy funnel cake recipe.
Pin this recipe for later!
Pin ItI wait all year for state fair season, and it never comes fast enough. Sometimes, a craving just gets the best of you, and that’s how I came up with this funnel cake recipe. It turns out, it’s way easier to make funnel cake at home than I ever would have guessed, and I only needed a few pantry staple ingredients!
Tips for Beginners
- I found that the easiest method for pouring the batter is to use a piping bag with a round tip or with the end of the bag cut off. If you don’t have a funnel or piping bag, you can use a liquid measuring cup.
- If using a funnel, choose one with a ¼-½ inch opening. Plug the hole with your finger as you pour the batter into the funnel.
- Pour the batter in a thin stream while constantly moving to ensure the funnel cake isn’t too thick in places and cooks through evenly.
- Don’t panic if the batter sinks; it will float up as it cooks.
Funnel Cake Recipe
Equipment
- Kitchen Scale (optional)
- Dutch Oven
- Deep Frying Thermometer
- Baking Sheet
Ingredients
- vegetable oil for frying
- 2 cups all-purpose flour 240 grams
- 3 tablespoons powdered sugar 21 grams, plus more for dusting
- 1 teaspoon baking powder 4 grams
- ½ teaspoon ground cinnamon optional
- ¼ teaspoon kosher salt
- 1¼ cups whole milk 284 grams, room temperature
- 2 large eggs 100 grams, room temperature
- ½ teaspoon pure vanilla extract 2 grams
Instructions
- Heat 2 inches of oil in a large Dutch oven to 375°F. Watch the oil and adjust the heat as needed. Place a wire rack on a paper towel-lined baking sheet next to your pot.vegetable oil
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.2 cups all-purpose flour, 3 tablespoons powdered sugar, 1 teaspoon baking powder, ½ teaspoon ground cinnamon, ¼ teaspoon kosher salt
- In a medium bowl, whisk the milk, eggs and vanilla until combined.1¼ cups whole milk, 2 large eggs, ½ teaspoon pure vanilla extract
- Pour the wet ingredients into the dry and whisk until mostly smooth, a few small lumps are okay.
- Transfer the batter to a piping bag with a large round tip, a funnel, or a liquid measuring cup.
- Pour the batter into the hot oil, swirling and looping to make the classic funnel cake shape.
- Let the batter cook until golden on the underside, about 90 seconds. Gently flip with tongs and cook the second side for another 60-90 seconds.
- Remove the funnel cake and set it on the wire rack. Repeat with the remaining batter. Let the funnel cakes cool slightly, dust with powdered sugar, and enjoy.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Funnel Cakes Step by Step
Heat the Oil: Heat 2 inches of vegetable oil in a large Dutch oven to 375°F. Watch the oil and adjust the heat as needed. Place a wire rack on a paper towel-lined baking sheet next to your pot.
Whisk the Dry Ingredients: In a large bowl, whisk together 2 cups of all-purpose flour, 3 tablespoons of powdered sugar, 1 teaspoon of baking powder, ½ teaspoon of ground cinnamon, and ¼ teaspoon of kosher salt.
Make the Batter: In a medium bowl, whisk 1¼ cups of whole milk, 2 large eggs, and ½ teaspoon of pure vanilla extract until combined. Pour the wet ingredients into the dry and whisk until mostly smooth, a few small lumps are okay.
Pipe the Funnel Cakes: Transfer the batter to a piping bag with a large round tip, a funnel, or a liquid measuring cup. Pour the batter into the hot oil, swirling and looping to make the classic funnel cake shape.
Fry the Funnel Cakes: Let the batter cook until golden on the underside, about 90 seconds. Gently flip with tongs and cook the second side for another 60-90 seconds.
Drain and Serve: Remove the funnel cake and set it on the wire rack. Repeat with the remaining batter. Let the funnel cakes cool slightly, dust with powdered sugar, and enjoy.
How to Store and Reheat
As with most fried foods, these funnel cakes taste best on the day they are made. However, I have found that I can store leftovers in an airtight container in the refrigerator for up to 2 days. I like to reheat them in a 350°F oven for about 5 minutes, or until warmed through and crispy.
Serving Suggestions
I love these funnel cakes served simply with a dusting of powdered sugar, cinnamon sugar, or a dollop of whipped cream. They’re also great drizzled with caramel sauce or chocolate syrup!
