Description
This classic American funnel cake recipe creates golden, crispy fried treats dusted with powdered sugar. Made from a simple batter of flour, sugar, milk, and eggs, these indulgent desserts are perfect for fairs or a sweet snack at home. The batter is drizzled into hot oil in swirling patterns, then fried until crisp and golden for about 3 minutes total, making a light, airy cake that’s delicious served warm.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (250 g)
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup whole milk (236 ml) (plus up to ¾ cup more if needed)
- 2 large eggs, lightly beaten
- ½ teaspoon vanilla extract (optional)
For Frying and Serving
- Vegetable oil for frying (about 2-3 inches deep)
- Powdered sugar for dusting
Instructions
- Mix dry ingredients. In a medium-sized bowl, whisk together flour, sugar, baking powder, and salt until well combined.
- Mix wet ingredients. In a separate bowl, whisk together the milk, eggs, and vanilla extract (if using) until smooth.
- Combine wet and dry. Gradually add the dry ingredients to the wet ingredients while whisking, stirring until the batter is smooth and pourable. Add more milk if batter is too thick.
- Heat oil. Fill a medium saucepan with 2 to 3 inches of vegetable oil and heat on stovetop over medium-low heat. Use a candy thermometer to heat oil to 370-375°F (187-190°C), making sure the thermometer tip is not touching the bottom of the pan.
- Fry funnel cakes. Using a liquid measuring cup, portion about ⅓ to ½ cup of batter. Slowly drizzle the batter into the hot oil in a thin, swirling, criss-cross pattern to form the funnel cake. Fry for about 90 seconds on each side or until golden brown.
- Drain and serve. Carefully remove the funnel cake with a slotted spoon and drain on paper towels. Repeat with remaining batter, ensuring oil returns to temperature between batches.
- Finish. Dust funnel cakes generously with powdered sugar and serve warm.
Notes
- If batter is too thick, add up to an additional ¾ cup milk slowly until it reaches a pourable consistency.
- If you have a funnel with a ½ inch opening, you can use it to drizzle the batter in a swirling motion over the oil for authentic shape.
- Maintain the oil temperature between batches to ensure even frying and crispiness.
Nutrition
- Serving Size: 1 funnel cake
- Calories: 410 kcal
- Sugar: 12 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 55 mg
