Kimberley-Bowen Crispy on the outside, soft on the inside, and dusted with powdered sugar, Funnel Cakes are favorites that you can easily make at home. The best part? You don’t need any special equipment, just a few basic pantry ingredients and a deep pan for frying.
This simple recipe comes together in minutes, making it perfect for a fun family dessert or a nostalgic treat. Serve them plain or top them with fruit, chocolate, or whipped cream for an extra indulgence.
Ingredients (Makes about 6 funnel cakes)
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup milk
- ½ cup water
- Vegetable oil (for frying)
- Powdered sugar (for dusting)
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 5 minutes per cake
- Total Time: 20 minutes
Instructions
Step 1: Prepare the Batter
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, beat the eggs, milk, water, and vanilla extract until smooth.
- Gradually pour the wet ingredients into the dry ingredients, whisking until you get a smooth, pourable batter (similar to pancake batter).
Step 2: Heat the Oil
- Pour about 2 inches of vegetable oil into a deep pan or skillet.
- Heat the oil to 375°F (190°C). If you don’t have a thermometer, test by dropping a small amount of batter into the oil—if it sizzles and rises to the top, it’s ready.
Step 3: Fry the Funnel Cakes
- Pour the batter into a squeeze bottle, piping bag, or a cup with a spout.
- Hold the spout about 6 inches above the hot oil and drizzle the batter in a circular, swirling motion to create a funnel cake shape.
- Fry for about 1–2 minutes per side, flipping once, until golden brown and crispy.
- Remove and drain on a paper towel-lined plate.
Step 4: Add the Finishing Touch
- Sprinkle generously with powdered sugar while still warm.
- Serve with chocolate sauce, caramel, fruit toppings, or whipped cream if desired.
Tips for Perfect Funnel Cakes
- The batter should be smooth and pourable, not too thick or runny. If it’s too thick, add a little more water; if too runny, add a bit of flour.
- Keep the oil at 375°F (190°C). If it’s too hot, the cakes will burn outside and stay raw inside; if too cold, they’ll absorb too much oil and turn greasy.
- Fry one or two cakes at a time to prevent them from sticking together and to maintain even cooking.
- Use a squeeze bottle or piping bag for a neater funnel cake shape. Pour the batter in quick, continuous swirls for a lacy, crispy texture.
- Flip gently with tongs or a slotted spatula when the edges turn golden.
Serving Suggestions
- Classic: Powdered sugar dusting
- Chocolate Lover’s: Drizzle with chocolate syrup
- Fruity Delight: Top with fresh berries and whipped cream
- Caramel Crunch: Drizzle caramel sauce and add crushed nuts
Funnel Cakes Recipe
Crispy on the outside, soft on the inside, and dusted with powdered sugar, Funnel Cakes are favorites that you can easily make at home. The best part? You don’t need any special equipment, just a few basic pantry ingredients and a deep pan for frying.
Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
5 minutes
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup milk
- ½ cup water
- Vegetable oil (for frying)
- Powdered sugar (for dusting)
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, beat the eggs, milk, water, and vanilla extract until smooth.
- Gradually pour the wet ingredients into the dry ingredients, whisking until you get a smooth, pourable batter (similar to pancake batter).
- Pour about 2 inches of vegetable oil into a deep pan or skillet.
- Heat the oil to 375°F (190°C). If you don’t have a thermometer, test by dropping a small amount of batter into the oil—if it sizzles and rises to the top, it’s ready.
- Pour the batter into a squeeze bottle, piping bag, or a cup with a spout.
- Hold the spout about 6 inches above the hot oil and drizzle the batter in a circular, swirling motion to create a funnel cake shape.
- Fry for about 1–2 minutes per side, flipping once, until golden brown and crispy.
- Remove and drain on a paper towel-lined plate
- Sprinkle generously with powdered sugar while still warm.
- Serve with chocolate sauce, caramel, fruit toppings, or whipped cream if desired.
Notes
- Classic: Powdered sugar dusting
- Chocolate Lover’s: Drizzle with chocolate syrup
- Fruity Delight: Top with fresh berries and whipped cream
- Caramel Crunch: Drizzle caramel sauce and add crushed nuts
