Homemade Funnel Cake Recipe

Introduction

Homemade funnel cakes are a fun and delicious treat, perfect for fairs or a sweet snack at home. Crispy on the outside and soft inside, these golden delights are easy to make with just a few simple ingredients.

Ingredients

• 1/2 tsp salt
• 2 tsp baking powder
• 3 1/2 cups flour
• 3 eggs
• 1/4 cup sugar
• 2 cups milk
• 1/4 cup powdered sugar
• 1 quart vegetable oil (for frying)

Instructions

1. Step 1: In a large bowl, combine the baking powder, salt, and flour. Mix these dry ingredients together evenly.
2. Step 2: In another bowl, beat the eggs, sugar, and milk until the mixture is smooth and creamy.
3. Step 3: Slowly add the dry ingredients to the wet mixture, stirring gently until the batter is smooth and thin enough to pour.
4. Step 4: Pour the batter into a glass measuring cup or a squeeze bottle for easy pouring.
5. Step 5: Line a plate with paper towels to drain the funnel cakes after frying.
6. Step 6: Pour vegetable oil into a heavy skillet until it is 1 to 1.5 inches deep.
7. Step 7: Heat the oil over medium heat until it reaches 375°F (190°C).
8. Step 8: Pour the batter into the hot oil in a circular, swirling motion to create the classic funnel cake shape. Fry until golden brown, then flip carefully with tongs and fry the other side for about 1 minute.
9. Step 9: Remove the funnel cake and place it on the paper towels to drain excess oil. Sprinkle with sifted powdered sugar or your favorite toppings.
10. Step 10: Repeat with the remaining batter until all the funnel cakes are cooked.

Tips & Variations

• Use a squeeze bottle with a narrow tip for easier control while shaping the funnel cakes.
• Try topping your funnel cakes with fresh fruit, chocolate sauce, or cinnamon sugar for variety.
• Make sure your oil is at the right temperature; too hot will burn the cakes, too cool will make them soggy.

Storage

Funnel cakes are best enjoyed fresh and crispy. If you need to store them, keep in an airtight container at room temperature for up to 1 day. Reheat briefly in a hot oven to restore crispiness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter a few hours ahead and refrigerate it. Stir gently before using. Avoid making it too far in advance as the baking powder may lose effectiveness.

What can I use instead of vegetable oil for frying?

Other neutral oils with a high smoke point, such as canola or peanut oil, work well for frying funnel cakes.

Homemade Funnel Cake Recipe

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★★★★★

4.7 from 111 reviews

This homemade funnel cake recipe delivers a classic fairground treat that’s crispy on the edges and soft in the middle. Made from a simple batter of flour, eggs, sugar, and milk, the funnel cake is fried to golden perfection and dusted with powdered sugar for a sweet finish. Perfect for enjoying as a nostalgic dessert or snack that brings the fun of carnival and fairs right into your kitchen.

• Author: reem
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 1/2 cups Flour
• 2 tsp Baking Powder
• 1/2 tsp Salt
• 1/4 cup Sugar
• 1/4 cup Powdered Sugar (for topping)

Wet Ingredients

• 3 Eggs
• 2 cups Milk

For Frying

• 1 quart Vegetable Oil

Instructions

1. Combine dry ingredients: In a large bowl, mix together the baking powder, salt, sugar, and flour thoroughly to ensure even distribution.
2. Mix wet ingredients: In another bowl, whisk the eggs and milk until well combined and slightly creamy.
3. Combine wet and dry ingredients: Carefully pour the dry ingredient mixture into the wet ingredients and stir until the batter is smooth and free of lumps.
4. Prepare batter for pouring: Ensure the batter is thin enough to be poured easily; transfer it into a glass measuring cup or a squeeze bottle for controlled pouring.
5. Prepare frying setup: Line a plate with paper towels to absorb excess oil after frying. Pour vegetable oil into a heavy skillet to a depth of 1 to 1.5 inches and heat the oil over medium heat until it reaches 375°F (190°C).
6. Fry the funnel cake: Pour the batter into the hot oil in a circular, swirling motion to create the traditional funnel cake pattern. Fry until golden brown on one side, then use kitchen tongs to flip and fry the other side for about 1 minute.
7. Drain and serve: Remove the cooked funnel cake from the oil, place it on the paper towel-lined plate to drain excess oil, then dust with sifted powdered sugar or your preferred toppings.
8. Repeat frying: Continue frying funnel cakes with the remaining batter until all batter is used, maintaining oil temperature for consistent results.

Notes

• Maintain oil temperature at 375°F to ensure crispy and golden cakes without being greasy.
• Use a squeeze bottle or measuring cup spout for more controlled and uniform funnel cake shapes.
• Try additional toppings like cinnamon sugar, fresh fruits, whipped cream, or chocolate syrup for variation.
• Ensure batter consistency is pourable but not too thin to hold shape while frying.
• Be cautious when flipping funnel cakes to prevent splashing hot oil.

Keywords: funnel cake, homemade funnel cake, carnival dessert, fried dessert, fair food