Funnel Cakes (Classic Carnival Recipe)
Funnel Cakes are crispy, golden swirls of fried batter topped with powdered sugar—just like at carnivals and county fairs. This simple batter comes together fast and fries at about 360°F.
Serve them hot with a snowy dusting of powdered sugar, or add optional toppings like cinnamon sugar, fruit sauce, or a drizzle of maple syrup.
Funnel Cakes
Ingredients
- 2 eggs, beaten
- 1 1/2 cups milk (plus more if needed)
- 2 cups sifted flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Cooking oil for frying (about 2 cups, or enough for 1–2 inches in the pan)
- Powdered sugar (for topping)
- Maple syrup (optional, for serving)
Instructions
- Heat oil in an 8-inch frying pan to about 360°F.
- In a bowl, whisk eggs and milk.
- In a separate bowl, sift flour, baking powder, and salt.
- Add dry ingredients to egg mixture and beat until smooth. If batter is too thick, add a little more milk.
- Cover the funnel opening with your finger and pour about 1/2 cup batter into the funnel.
- Hold funnel over hot oil and release batter in a spiral pattern.
- Fry about 3 minutes. Turn with prongs or tongs and fry about 1 minute more.
- Remove and drain on paper. Sprinkle with powdered sugar.
- Serve hot. Optional: serve with maple syrup.
Servings: 4
FAQ
Do I need a funnel to make funnel cakes?
A funnel makes it easy, but you can use a squeeze bottle, a measuring cup with a spout, or a zip-top bag with the corner snipped.
Why is oil temperature important?
If the oil is too cool, funnel cakes absorb grease; too hot and they brown before cooking through. Aim for about 360°F.
How thick should the batter be?
It should pour easily but not be watery—thicker than pancake batter. Add milk a tablespoon at a time if needed.
What toppings work besides powdered sugar?
Try cinnamon sugar, fruit sauce, chocolate sauce, or a drizzle of maple syrup.