Easy Funnel Cake Recipe: Crispy Fairground Treats at Home
I am so glad you are here. This easy funnel cake recipe delivers the crispy edges and tender center of classic county fair treats using simple ingredients. You can make this delicious fried dessert fast.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: 4 servings 1x
- Category: Dessert
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 cups vegetable oil (for frying)
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 1/4 cups milk
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
Instructions
- Pour the vegetable oil into a deep, heavy-bottomed pot or Dutch oven until it reaches about 2 inches deep. Heat the oil over medium-high heat until it reaches 375 degrees F (190 degrees C). Use a thermometer to check the temperature.
- In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- In a separate small bowl, whisk the egg, milk, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients. Whisk until the batter is just combined. Do not overmix; a few small lumps are fine. This is the best funnel cake batter for a quick fry.
- Prepare to fry: You need a way to pour the batter in a stream. You can use a funnel with the stopper removed, a large pastry bag with a large round tip, or a plastic squeeze bottle.
- Carefully fill your pouring device with the batter. Working over the hot oil, pour the batter in a continuous, circular motion to create a lattice or web pattern, starting from the center and moving outward. Do not make the cake too large; aim for about 6 to 8 inches across.
- Fry the funnel cake for about 1 to 2 minutes per side, until it is golden brown and crisp.
- Use tongs or a slotted spoon to carefully flip the cake and fry the other side until golden.
- Remove the funnel cake from the oil and place it on a wire rack lined with paper towels to drain excess oil.
- Repeat with the remaining batter, allowing the oil temperature to return to 375 degrees F between batches.
- Serve the homemade funnel cakes immediately while hot, generously dusted with powdered sugar for that classic carnival taste.
Notes
- For the crispiest edges, make sure your oil temperature stays steady at 375 degrees F. If the oil is too cool, the cake will absorb too much oil and become soggy.
- If you do not have a funnel, you can use a large Ziploc bag. Snip a 1/2-inch opening in one corner and use that to pipe the batter.
- For a fun twist, try dusting with cinnamon sugar instead of plain powdered sugar.
Nutrition
- Serving Size: 1 cake
- Calories: 350
- Sugar: 10
- Sodium: 250
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 1
- Protein: 5
- Cholesterol: 50