Homemade Funnel Cake Recipe

These fun and easy Funnel Cakes are crispy, hot, and delicious! Better than any fair cakes, these are made right in the confines of your own kitchen in less than twenty minutes.

Course Dessert

Cuisine American

Keyword easy funnel cake, funnel cake recipe, how to make a funnel cake, how to make funnel cake

Prep Time 10

Cook Time 10

Servings cakes

Calories 410kcal

Author Beth Pierce

Ingredients

1 cup milk
2 large eggs
1 teaspoon vanilla extract
2 cups all purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
¼ teaspoon salt
3/4 cup powdered sugar
vegetable oil or canola for frying

Instructions

In a large bowl, whisk together the milk, eggs, and vanilla. In another bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. Add the dry ingredients to the wet ingredients whisking until the mixture is smooth and combined.
In a medium-sized heavy pot or Dutch oven, heat oil to 375 degrees. Pour batter into a measuring cup with a spout. Slowly drizzle about 1/2 cup of the mixture into the hot oil in a circular motion and then crisscross to connect them. Cook until brown on the bottom (less than 2 minutes). Flip and brown the other side.
Remove to paper towels to drain, and then sprinkle with powdered sugar. For best results, serve warm.

Video

Notes

To measure the flour, spoon it into the measuring cup and level it off with the back of a table knife.
When the batter is dropped into the oil, the funnel cake will naturally take on the shape and size of the pan in which you are frying it. So keep that in mind when choosing a pan. I use an 8-inch pot for these.
Use a measuring cup with a spout (see picture above) or a thin funnel that flows fairly slowly. The measuring cup with a spout is much easier and less messy.
A candy thermometer attached to the pot's side will help you control the temperature of the oil. The oil rises when nothing is in the pot and drops when you add the batter. Turn up or down the heat to try to maintain a somewhat constant oil temperature. A little bump up or down works best.
Don't get too wrapped up in the drizzling process. A slow, steady drizzle in circles followed by a crisscross pattern connecting those circles together is all you need. Somehow it all seems to work out just fine without working too hard on it.
For best results, I recommend using the batter soon after mixing it; however, I have had good results using it up to 24 hours after mixing it. Always store the batter in an airtight container in the refrigerator.

Nutrition