Funnel Cakes


Classic funnel cakes topped with powdered sugar

Funnel Cakes are the iconic crispy, golden swirls of fried batter you get at carnivals and county fairs. This easy recipe uses a simple batter and fries at about 360°F.

Serve them hot with a generous dusting of powdered sugar, or try cinnamon sugar, fruit toppings, or maple syrup.

Funnel Cakes

Ingredients

Instructions

  1. Heat oil in an 8-inch frying pan to 360°F.
  2. In a bowl, whisk together the eggs and 1 1/2 cups milk.
  3. Sift the flour, baking powder, and salt. Beat the dry ingredients into the egg mixture until smooth. If the batter is too thick, add a little more milk (a tablespoon at a time).
  4. Cover the bottom opening of a funnel with your finger and fill it with about 1/2 cup of batter.
  5. Hold the funnel over the hot oil and release the batter in a swirling spiral pattern, moving in circles to create the classic funnel cake shape.
  6. Fry for about 3 minutes, then carefully turn with tongs and fry 1 minute more until golden brown on both sides.
  7. Remove from oil, drain on paper towels, and immediately dust generously with powdered sugar.
  8. Serve hot. Optional: drizzle with maple syrup.

Servings: 4

Funnel Cakes FAQ

Do I need a funnel to make funnel cakes?

A funnel helps create the classic swirl, but you can substitute with a squeeze bottle, a measuring cup with a spout, or a zip-top bag with the corner snipped off.

Why is the oil temperature important?

Oil that is too cool makes greasy funnel cakes. Oil that is too hot browns the outside before the inside cooks through. 360°F is ideal.

How thick should the batter be?

The batter should flow easily through the funnel but not be watery — slightly thicker than pancake batter. Add milk a tablespoon at a time if needed.

What toppings work besides powdered sugar?

Popular options include cinnamon sugar, strawberry sauce, chocolate sauce, whipped cream, or a drizzle of maple syrup.

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