Funnel Cake Recipe

Funnel cake on a plate with powdered sugar on top.

My simple recipe for How To Make Funnel Cake is ready in 30 minutes with very little effort. Just stir together the batter and use a funnel to create the classic funnel cake look while frying!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings to 7 servings

Calories 227kcal

Author John Kanell

Equipment

Whisk
Large bowl
Funnel
Dutch oven

Ingredients

2 quarts vegetable or peanut oil for frying
¾ cup whole milk (180mL)
2 large eggs
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1¾ cups all-purpose flour (210g)
¾ teaspoon baking powder
½ teaspoon salt
Powdered sugar for serving

Instructions

Pour enough oil into a large Dutch oven or pot to cover the bottom by 2 inches. Heat over medium heat until the oil reaches between 365°F and 375°F. Line a rimmed baking sheet or serving plates with paper towels.
While the oil is heating, in a large bowl, whisk together the milk, eggs, sugar, and vanilla until well combined. In another bowl, whisk together the flour, baking powder, and salt. Stir the flour mixture into the milk mixture until combined.
Hold a large funnel in one hand and place a finger over the opening at the bottom to stop anything from coming out. Ladle about ⅓ cup (80ml) of the batter into a funnel.
Hold the funnel a few inches from the surface of the oil. Starting near the center of the pot, remove your finger from the bottom, and move the funnel in a circular or swirling motion over the oil, drizzling the batter to create about a 6-inch round web of funnel cake batter. (You should be able to cook two at a time.)
Fry until deep golden brown, flipping over when needed, about 1 to 2 minutes per side. Remove the funnel cake with a slotted spoon or spider and let drain on the paper towels for about a minute.
Place the funnel cakes on a plate and dust them well with powdered sugar. Continue frying more cakes with the remaining batter. Funnel cakes are best served hot shortly after frying.

Video

Notes

If the batter is too thick to pour smoothly out of the funnel, stir in more milk, 1 tablespoon at a time, until it pours well. The batter should still be slightly thick, but pourable.
Placing the freshly fried cakes on a paper towel before serving can help absorb extra oil. They only need a minute or so on the paper towels, so they won’t get soggy before serving.
Can the batter be made ahead of time? Yes! You can store it in an airtight container in the fridge for 2 days before frying the funnel cakes. It will thicken as it chills, so whisk it and add more milk if needed.

Nutrition