Funnel Cake Recipe

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There's nothing better than a hot funnel cake fresh from the fryer. The lace of crispy, chewy fried dough and powdered sugar is heavenly!

Step-by-step photos can be seen below the recipe card.

Prep Time10

Cook Time15

Total Time25

Course: Dessert

Cuisine: American

Servings: funnel cakes

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.