Description
This quick and easy funnel cake recipe brings the festive carnival experience straight to your home. Golden and crispy on the outside, tender on the inside, and generously dusted with powdered sugar, these funnel cakes are a delightful addition to any occasion. Made with simple pantry staples, they come together in just 10 minutes, making it the perfect treat to savor warm and fresh!
Ingredients
Units
Scale
Batter
- 2 eggs
- 2 Tbsp sugar
- 1 cup milk
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
For Dusting and Frying
- 1 cup confectioner’s sugar (for sprinkling on top)
- Vegetable oil (for frying)
Instructions
- Prepare the Oil
In a large, thick-bottomed skillet, pour vegetable oil to a depth of about 2 inches. Preheat the oil over medium-high heat while you prepare the batter. Maintaining the oil temperature is essential for achieving crispy funnel cakes. - Make the Batter
In a large mixing bowl, use a hand mixer to beat together eggs, sugar, milk, flour, baking powder, and salt until a smooth batter forms. The batter should be thick enough to pour in a controlled stream. - Test the Oil Temperature
Check if the oil is ready by sprinkling a tiny amount of flour into it. If it sizzles, the oil is sufficiently hot. For precise results, use a thermometer and bring the oil to a temperature of 370–375°F (187–190°C). Once it reaches the proper heat, reduce the temperature to medium. - Cook the Funnel Cake
Pour about 1/2 cup of batter into a measuring cup. Slowly drizzle the batter into the hot oil in a thin, even stream, forming swirling and crisscrossing patterns over itself to create the iconic funnel cake shape. - Fry and Flip
Fry the funnel cake on one side until golden brown, about 90 seconds, then carefully flip it and fry for an additional 90 seconds on the other side. Transfer the cooked funnel cake to a plate lined with paper towels to absorb excess oil. - Dust and Serve
Generously sprinkle the funnel cake with confectioner’s sugar while it is still warm. Serve immediately for the best flavor and texture. - Repeat
Repeat the process with the remaining batter, ensuring the oil always returns to the proper temperature between batches.
Notes
- To ensure the batter streams well, transfer it into a squeeze bottle or a piping bag with a medium opening for easier pouring, especially if you’re a beginner.
- Use a candy thermometer to monitor the oil temperature accurately; frying at the wrong temperature may result in greasy or undercooked funnel cakes.
- Experiment with toppings beyond powdered sugar—try drizzles of chocolate syrup, caramel, or fresh fruit for variation.
- Funnel cakes are best enjoyed fresh, but you can reheat leftovers in an oven at 350°F for 5–7 minutes to regain their crispiness.
Nutrition
- Serving Size: 1 funnel cake
- Calories: 436 kcal
- Sugar: 39 g
- Sodium: 348 mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 87 g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 89 mg
